Tonnarelli con la Belga e la Pancetta Affumicata

Among many other culinary treasures, Treviso is celebrated for its radicchio. It does not look like the round heads of red radicchio Americans have been becoming familiar with, although it is also a part of the same large chicory family. Radicchio di Treviso has the elongated shape of romaine but is considerably more slender, and its leaves are a purplish red with white striations. It comes into season very late in the fall, and it is used more in cooking than raw in sa