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Seasonality: Year Round
Treviso has the same distinctive magenta leaves and creamy white ribs as its cousin, radicchio, though the variety’s leaves are elongated like a head of romaine lettuce and about the same size.
Treviso is also much milder in taste than radicchio, with a slightly bitter, nutty flavor that can be best appreciated when grilled, roasted or slow cooked. The Italian red lettuce can also be shredded raw in salads or slaw for a peppery bite as well as a splash of unique color.