Seasons/Availability
Treviso is available fall through early spring.
Selection/Storage
When selecting Treviso, look for bunches with unwilted and vibrant colored leaves. Avoid any bunches with discolored or yellowing leaves. To store, place the vegetable in a plastic bag and refrigerate up to two weeks.
Usage
Treviso can be enjoyed both raw and cooked in a variety of dishes. It is an excellent choice for a salad or to add texture and flavor to sandwiches, wraps, pizzas, pasta dishes, gratins, soups, and savory tarts. Treviso also pairs nicely with cheeses, cured meats like Prosciutto di Parma (PDO), and other vegetables such as roasted potatoes and peppers. To prepare, the stem must be removed and the leaves washed and dried before use. Treviso is a great addition to any meal; its crunchy texture and mild flavor make it a versatile ingredient for almost any dish!
Nutritional Value
Treviso is an excellent source of dietary fiber, which aids in digestion and keeps you feeling full longer. The vegetable is also rich in Vitamin A, an essential nutrient for healthy skin, eyes, and immune system. It contains small amounts of minerals like magnesium, zinc, calcium, and iron. Additionally, Treviso is high in antioxidants that reduce inflammation and help maintain a healthy cardiovascular system.
