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EC recognition: EC Reg. N. 98 of 02.02.09 (OJ L 33 of 03.02.09)
The production area of the "Radicchio di Verona" PGI includes the municipalities listed below, all located in the Veneto region.
In the province of Verona, the territory of the municipalities of: Trevenzuolo, Salizzole, Nogara, Concamarise, Sanguinetto, Cerea, Casaleone, Legnago, MInerbe, Roveredo di Guà, Cologna Veneta, Veronella, Arcole, Zimella, Isola della Scala, Bovolone, Bevilacqua, S. Pietro di Morubio, Roverchiara, Gazzo Veronese, Sorgà, Erbè, Oppeano, Isola Rizza, Albaredo d'Adige, Pressana, Villa Bartolomea, Castagnaro, Terrazzo, Boschi S.Anna, Angiari, Bonavigo.
The province of Vicenza includes the municipalities of: Asigliano Veneto, Pojana Maggiore, Noventa Vicentina, Campiglia dei Berici, Agugliaro, Sossano, Villaga, Albettone, Orgiano, Alonte, Lonigo, Barbarano Vicentino, San Germano dei Berici.
The province of Padua includes the territory of the municipalities of: Casale di Scodosia, Castelbaldo, Masi, Medaglino S. Fidenzo, Medaglino S.Vitale, Merlara, Montagnana, Ospedaletto Euganeo, Saletto, S.Margherita d'Adige, Lozzo Atestino, Urbana .
With an elongated oval shape, intense dark red compact leaves embellished with a very developed white main rib, Radicchio di Verona PGI can be of early and late type. The production area extends in the lower Veneto region, consists of alluvial, sandy, rich in organic matter, fresh and with a climate characterized by very hot and muggy summers and rigid and foggy winters with high annual temperature range.
Several times labeled as "the red gold of the Bassa, it differs from other products in the same product category by the particular crispness of the leaves, the intense red color and the slightly bitter taste. Its organoleptic characteristics allow its wide-ranging use, from appetizers to desserts, from raw to cooked.
Radicchio di Verona PGI
Production specification - Radicchio di Chioggia PGI
Denomination The Protected Geographical Indication (PGI) "Radicchio di Verona" is reserved for horticultural production which meets the conditions and quality requirements established in this production specification.
The "Radicchio di Verona" PGI is attributed to the production obtained from plants belonging to the Compositae family, Cichorium genus, inthybus species, "Early and late Verona red variety". The "Radicchio di Verona" is divided into "early type" and "late type" and is distinguished by the following characteristics: sessile leaves, whole, with no jagged edges and showered upwards. Favored by low winter temperatures, they assume the typical intense dark red color and, leaning against each other, give the head the shape of a typical compact bud. The main rib of the leaves, very developed, is white in color; for the "late type", after forcing and bleaching, the leaves acquire the typical crunchiness and slightly bitter taste; the head (grumolo) has a weight of 150-350 grams for the "early type" and 100-300 grams for the "late type"; it is marketed with a small appreciable part of the root (taproot) of a length not exceeding 4 cm and a diameter proportional to the size of the head itself. At the time of release for consumption, the "Radicchio di Verona" PGI, in addition to respecting the aforementioned typical characteristics, must have: precise and accurate grooming with clean and washed heads and shades, uniformity in the size and length of the tufts, as well as in the dimensions of the small part of the ttone which remains attached to the head. In addition, the appearance of the sprout must appear compact, tightened in the apical part; slightly elliptical in shape, with veins of the leaf blade clearly visible and open; bright red leaf color without variegations; color of the main rib completely white narrow at the base. The tufts must be whole, healthy, therefore excluding products affected by rotting or that present alterations such as to make them unsuitable for consumption, fresh in appearance, free from pests and damage caused by pests, free of abnormal external humidity and free of odor and / or extraneous flavor.
The production area of the "Radicchio di Verona" PGI includes the municipalities listed below, all located in the Veneto region. In the province of Verona, the territory of the municipalities of: Trevenzuolo, Salizzole, Nogara, Concamarise, Sanguinetto, Cerea, Casaleone, Legnago, Minerbe, Roveredo di Guà, Cologna Veneta, Veronella, Arcole, Zimella, Isola della Scala, Bovolone, Bevilacqua, S. Pietro di Morubio, Roverchiara, Gazzo Veronese, Sorgà, Erbè, Oppeano, Isola Rizza, Albaredo d'Adige, Pressana, Villa Bartolomea, Castagnaro, Terrazzo, Boschi S. Anna, Angiari, Bonavigo. The province of Vicenza includes the municipalities of: Asigliano Veneto, Pojana Maggiore, Noventa Vicentina, Campiglia dei Berici, Agugliaro, Sossano, Villaga, Albettone, Orgiano, Alonte, Lonigo, Barbarano Vicentino, San Germano dei Berici. The province of Padua includes the territory of the municipalities of: Casale di Scodosia, Castelbaldo, Masi, Megliadino S. Fidenzio, Megliadino S. Vitale, Merlara, Montagnana, Ospedaletto Euganeo, Saletto, S. Margherita d'Adige, Lozzo Atestino, Urbana .
Proof of origin
Each phase of the production process is monitored by documenting the inputs and outputs for each. In this way, and through the registration in special lists, managed by the control structure, of the cadastral parcels on which the production of farmers and air conditioners takes place, as well as by reporting the quantities produced to the control structure, the traceability of the product. All natural or legal persons registered in the relevant lists are subject to control by the control structure, in accordance with the provisions of the production specification and the related control plan.
The planting of the "Radicchio di Verona" PGI culture is carried out by resorting to direct sowing in the field, or to transplanting seedlings raised in the nursery; for the "early type" the sowing must be carried out in the period between 1 and 20 July and, for the "late type", between 21 July and 15 August. If the transplant technique is used, the seedlings will be planted 20 days later than the period indicated above for sowing. The use of healthy seed is necessary. In the case of company production, it is necessary to start from healthy plants, avoiding that these, during the ripening phase, are attacked by rot of the aerial and root system, proceeding to the collection in July of the seed-bearing plants which are dried and then subjected to threshing. The cultivation techniques in the production of «Radicchio di Verona» must be oriented towards accentuating the quality of the typical production and the degree of environmental friendliness of the cultivation. To this end, the «Radicchio di Verona» must be inserted in at least biennial crop rotations which allow it, as a summer-winter interlayer crop of considerable rusticity, to use the residual fertility of the soil; this to limit the supply of fertilizers necessary to maintain the normal fertility conditions of the soils thus avoiding the phenomena of sensitivity of the crop to attacks by pests favored by excess nitrogen. The doses are also variable according to the type of soil; nitrogen must be distributed in pre-seeding and / or in coverage, while phosphorus and potassium must be distributed entirely in pre-seeding.
lity after sowing or transplanting to ensure a timely and regular emergency of the plants, a determining factor for a constant quality level of production. This is done by keeping the soil constantly humid through frequent irrigations with modest volumes of water (about 10 mm) Þ up to the emergence of the crop, subsequently delaying the interventions and increasing the irrigation volumes (e.g. 20-30 mm). The collection of "Radicchio di Verona" must ensure, for the "late type", the maintenance of a large part of the taproot root (at least 8 centimeters); it can start from 1 October for the "early type" and from 15 December for the "late type". Production per hectare of finished product cannot exceed 13 tons for the "early type" and 11 tons for the "late type". For the «late type» «Radicchio di Verona», a subsequent transformation must be carried out, which involves a forcing / bleaching phase to be carried out by grouping the plants horizontally so as to form heaps, directly on the field or under plastic tunnels, already existing on the farm, or in warehouses. In this way, temperature, light and humidity conditions are determined which favor the resumption of vegetative activity with the mobilization of the reserve substances accumulated in the taproot and consequent change of those contained in the leaves until these acquire the characteristics of crispness, dark red color intense and slightly bitter taste typical of «Radicchio di Verona». During the cleaning phase, the outermost leaves that do not meet the minimum requirements for obtaining a head with the expected characteristics are removed from the plants, the root is cut off at no more than 4 centimeters from the base of the head and barked so as to proportion it to the dimensions of the head itself. The cleaning phase must be carried out immediately before placing the product on the market for consumption; followed by washing and packaging operations. The packaging of the Radicchio di Verona must be carried out in the area of origin identified in art. 3 of this specification, since transport and excessive handling could cause a decrease in the compactness of the bud and cause the senescence of the head.
Link with the environment
In Verona, the first real radicchio crops destined for the market began in the early twentieth century, even though they were already present in the late eighteenth century in the "broli" (city gardens); the agrarian investigation Jaccini (Vol. 5 volume I, 1882) recalls its presence. It was grown in the Veronese high plains in the interlaces of fruit trees and vines, reference is made to «Radicchio di Verona» already in the «Monograph of the province of Verona - Royal Prefect Count Luigi Sormano Moretti» - Florence 1911. In the book « Venetian Cuisine »(1980) by Giovanni Rorato, this is how radicchi are presented:« Like flowers on the table. There is no doubt that the radicchio has chosen Veneto as the land of choice: it is here, in fact, that the cult for chicory has existed for centuries, even if the specialized and selective crops date back to the end of the last century. Today, in the Veneto region, the selection has produced various types of radicchio: red radicchio from Treviso ... variegated radicchio from Castelfranco, .... radicchio from Chioggia, radicchio from Verona, also this red, and finally the variegated from Lusia, in Polesine ... '. Numerous traditional recipes of the Venetian cuisine, handed down over the years, see the Radicchio of Verona as their main ingredient (Omelette with radicchio, Cappelletti of chestnuts with walnut and radicchio sauce, Fagottini di radicchio, etc.). The peculiar characteristics that distinguish Radicchio di Verona from other products of the same product category are the particular crispness of the leaves, the intense red color and the slightly bitter taste. These characteristics are favored by the continental climate with very hot and muggy summers and harsh and foggy winters. It is above all the low temperatures of the winter period that most influence the crispness and the intense red color of the leaves in addition to the particular characteristics of the soils, sandy rich in organic matter, deep, well-drained, fresh, with good fertility typical of the area of production delimited by art. 3 of this specification. These peculiar environmental and climatic elements, together with the traditional and secular work of the man settled there, thanks to his cultural skills, to the continuous research and implementation of traditional and speciÞc cultivation techniques (with particular regard to a continuous work of improvement genetic), have contributed to giving Radicchio di Verona unique organoleptic and qualitative characteristics, recognized both by the specific agricultural and scientific literature and from a commercial point of view.
The control for the application of this production specification is carried out by a control structure compliant with the provisions of articles 10 and 11 of EC regulation no. 510/2006.
The «Radicchio di Verona» PGI is released for consumption in sealed packages conforming to the types listed below, in compliance with EU regulations: trays in cardboard and / or wood and / or synthetic material; baskets in cardboard and / or wood and / or synthetic material; packs 30 x 40 cm in cardboard and / or wood and / or synthetic material; packs 30 x 50 cm in cardboard and / or wood and / or synthetic material; packs 40 x 60 cm in cardboard and / or wood and / or synthetic material; 0.5 kg, 1 kg and 1.5 kg mesh bag. Each package must contain a single layer of product and must be sealed so that the opening of the wrapper causes the seal to break. In addition to the denomination logo and the Community graphic symbol, the package must bear on the label in clear and legible printing characters the following wordings: name, company name and address of the packer, weight, date and place of packaging, deadline for the consumption as well as all other indications required by national or community legislation. Logo of the PGI "Radicchio di Verona". The logo depicts 3 clots of Radicchio di Verona with blue lines and stripes that want to represent the Arena of Verona and the Adige river as a reference to geographical origin. The logo, shown below with indication of the color pantone, can have the following dimensions in relation to the types of packaging described above:
- mm. 28x21
Used colors: Pantone white Pantone 235 Pantone black Pantone 220 Pantone 222 Pantone 647 Pantone Gr. Ch. 1
The addition of any qualification not provided for in this production specification is prohibited from the PGI denomination "Radicchio di Verona". The use of indications that refer to the name of the manufacturing company and the location of the relative headquarters is permitted. The use of the company brand is authorized. In any case, the wording «Radicchio di Verona» PGI must have significantly larger dimensions than those used for any other wording.