Trevisana Tardiva is an Italian heirloom variety of radicchio with white ribs and deep red leaves. Its unmistakable shape gives it a refined appearance, and it has a unique flavour that is pleasantly bitter with a crisp bite. It is perfect used raw in salads or crudités, but also delicious when grilled or roasted, which brings out some sweetness. It can be added to risotto, red sauces and stews, or baked into a quiche. It pairs well with citrus, fruity olive oil, tomatoes, balsamic vinegar, olives, garlic, shallots, and aged cheeses.





3 Trevisana Tardiva

1 sprig of rosemary


2 Tbsp crushed Piemonte Roasted Hazelnuts

1 Tbsp icing sugar

6 Tbsp Aceto Balsamico Pedroni

Extra virgin olive oil

Salt & pepper to taste


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Recipe by LA FROMAGERIE Head Chef Alessandro Grano


Remove the outer leaves of the Tardiva and peel the root. Cut the vegetable in half through the middle, from root to tip, and dust the sliced side with the icing sugar.

In the meantime, heat your grill and preheat your oven to 180 C. When well hot, place the Tardiva sliced side down for few minutes until well scorched. Turn over and repeat on the opposite side. Once well seared on both sides, remove the Tardiva from the grill and place it in a baking tray, sliced side up. Season with sea salt and black pepper, drizzle with the balsamic vinegar and cover with foil. Bake in the preheated oven for 20 minutes.

Remove the tray and carefully remove the foil as the steam will be hot. Place the Tardiva on a plate. Remove the cooking juice from the pan and whisk together with olive oil to make a dressing. 

When the Tardiva has cooled slightly but is still bit warm, crumble the gorgonzola over it and sprinkle with the hazelnuts. Drizzle the dressing overtop and serve with toasted sourdough bread. Alessandro recommends pairing with Valpolicella Ripasso Jago, below. 


wine pairing:
VALPOLICeLLA RIPASSO Classico Superiore ‘Jago’ 

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Villa Spinosa

Negrar in Jago vineyard close to Colle Masua, Valpolicella

Grapes: Corvina Veronese and Corvinone 70%, Rondinella 25%, Molinara 5%

The darker colour of this wine is typical of the Ripasso method, where the grape skins and seeds remaining from the pressing of Amarone are used in a second fermentation of Valpolicella, adding more complexity and intensity to the wine. 

The ageing of this wine takes place in steel for 6 months, in wood for 12 months, barrique for 1 to 3 months, tonneau (large Bordeaux barrels) 1 to 3 months and finally in Slovenian oak cask for 1 to 3 months before bottling for 4-6 months prior to sale.

The result is a delicious ‘stew’ of dark fruits and fresh fruits with spicy undertones, tasting dry but not overly so, which results in a wine that is hugely enjoyable and refreshing without being too heavy. Perfect for grilled and roast meats.

From Saturday the 7th to Sunday the 8th of April, 2018 we'll be sampling the Valpolicella Risappso alongside FIOR DI LANGA - swing by our stores for a taste!