In November, after the first frost, it is time to harvest the late red Treviso radicchio that comes from the coolest, best-drained and deepest soils, the clearest water and the sweetest sun.

The father of all radicchios in the Veneto region, however, is not yet ready to reach the tables of its countless admirers. In fact, it will be the water and the expert hands of the producers that will allow it to express, within a few weeks, all its beauty, its crunchiness and its unmistakable taste: the joy of the most refined foodies.