RADICCHIO ROSSO DI TREVISO - FIENO
EXTRAORDINARY FOODS, 15.05.25
“Extraordinary Foods” is Arclinea’s exploration of our connections to the cultural significance and environmental and historic contexts of food. Through a range of recipes, ingredients, expert perspectives, this celebration of diverse food heritage, flavours and traditions will focus on the preservation of local and seasonal ingredients through cooking and conviviality.
RADICCHIO ROSSO DI TREVISO
Radicchio Rosso di Treviso is a prized vegetable from Italy’s Veneto region, known for its slender, tapered leaves and distinctively bitter yet well-balanced flavour. Grown in the fertile soils of Treviso, Padua, and Venice provinces, it’s available only during the winter months. Exceptionally versatile in the kitchen, it can be enjoyed raw in salads, grilled, baked, or used in risottos and stuffed dishes. Naturally rich in vitamins and antioxidants, it brings together bold taste and nutritional benefits.
Fermented Radicchio di Verona, Porto, Radicchio Rosso di Treviso salad and wildflowers
Ingredients
for the fermented Radicchio di Verona
1 Radicchio di Verona
fine sea salt, 2% of the weight of Radicchio di Verona
cardamom
pink peppercorns
cloves
for the Port wine glaze
200g of Port wine
200g of red wine vinegar
20g of sugar
for the Radicchio Rosso di Treviso salad
tops of the Red Radicchio of Treviso
extra virgin olive oil
green tabasco
lemon juice
salt
pepper
for the garnish
edible wild flowers
Procedure
To prepare the fermented Radicchio di Verona: halve the radicchio and sprinkle it with fine sea salt, using 2% of the total weight of the radicchio as the measure. Let it ferment at room temperature with cardamom, pink peppercorns and cloves. After four to five days, drain and discard the fermentation liquid, then pat the radicchio dry.
For the Port wine glaze: in a small saucepan, combine 200g of Port wine and 200g of red wine vinegar. Bring this to a boil, then add 20g of sugar. Reduce until the mixture reaches a syrupy, honey-like consistency.
For the Radicchio Rosso di Treviso salad: trim the tops of the Red Radicchio of Treviso and dress it with extra virgin olive oil, green Tabasco, lemon juice, salt and pepper. Let it sit and marinate for one hour.
Plating: place the fermented Radicchio di Verona in the center of the serving plate.
Using a brush, glaze the entire surface with the Port wine reduction.
Arrange the Radicchio Rosso di Treviso tops to add height and movement to the look of the dish. Finish with a scattering of wildflowers.
“A dish that captures and elevates every facet of the vegetable — revealed with an unexpected form and feel.”
FIENO, WITH FABRIZIO BONELLI
FIENO is located - both geographically and conceptually - between the countryside and the city. Its culinary vision is rooted in the celebration of seasonal, locally sourced ingredients, with a focus on carefully selected producers and wineries that share a deep ethical commitment to sustainability. Chef de Cuisine Fabrizio Bonelli first pursued scientific studies in secondary school, followed by a degree in Economics and Business. He later chose to fully dedicate himself to the culinary world, completing the advanced cookery programme at Alma. His philosophy is encapsulated in a quote from the renowned chef he often cites, Marco Pierre White: “A great chef accepts that nature is the true artist, and he is merely the cook.” This reverence for nature translates into a cooking style that minimises intervention and honours the integrity of each ingredient—an approach that defines his menu.
