Radicchio di Treviso alla Veneta

Venetian-Style Treviso Radicchio


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This dish is usually served alongside grilled meats. It is particularly good with a horsemeat steak, which is very popular locally, as the bitterness of the leaves and the sour tang of the vinegar act as a good foil for the sweet flavour of the meat. It is also good with fried calf’s liver or with grilled cheese, for a lighter meal. This variety of radicchio is highly prized all over Italy and is used in a great many dishes, but another type of radicchio can be substituted if necessary.


  • 60 ml/4 tbsp olive oil
  • 1 small onion, chopped
  • 75 g/3 oz smoked pancetta, cut into thick, short strips
  • 675 g/1Β½ lb radicchio Trevisano, leaves separated
  • 30 ml/2 tbsp red wine vinegar
  • sea salt and ground black pepper
  • polenta, to serve (optional)


  1. Heat the oil in a frying pan, add the onion and pancetta, and fry until the pancetta is brown and crispy.

  2. Add the radicchio leaves, mix together and season with salt and pepper.

  3. Add the vinegar, then cook gently, stirring frequently, for about 15 minutes, or until the radicchio is soft and wilted.
  4. Serve hot, with some soft yellow polenta, or as an accompaniment to a meat dish.