Treviso is a thin and a stronger taste
than cabbage -- the two can not
Treviso Pretty-looking treviso is easy to
pull apart, so the leaves are a fast and
tasty addition to pasta and pizza.
is a type of
Choose large heads of treviso that have
crisp, tightly packed leaves and white
bases. Avoid any with withered leaves or
signs of browning at the base.
Keep whole treviso in a small plastic bag in
the crisper for up to a week.
Like all varieties of radicchio, treviso is
a source of dietary fiber, vitamin C and
Arrange treviso leaves, gruyère and salami
between two slices of ciabatta. Cook in a
sandwich press until the gruyère melts.
Cooking treviso mellows
the bitterness, so try this idea: wrap the
leaves in prosciutto, top with parmesan and
bake until golden.