WHOLESALE ITALIAN CASTELFRANCO

Heritage

Castelfranco has a fascinating origin story. Created in the 19th century in Italy’s Veneto region, it’s actually a cross between escarole and radicchio di Treviso – essentially the best of both worlds. The vegetable takes its name from the medieval town of Castelfranco Veneto, about 40 miles northwest of Venice, where it was first cultivated.

What makes wholesale Italian Castelfranco truly special is its Protected Geographical Indication (PGI) status, awarded in 2009. This designation ensures that only radicchio grown in specific areas of the Veneto using traditional methods can carry the Castelfranco name. The farmers there have been perfecting their techniques for generations, passing down knowledge that creates the perfect conditions for this remarkable vegetable.

The traditional production method, called “imbianchimento” or blanching, is labour-intensive but essential. After harvest, the heads are stored in darkened rooms with their roots soaking in circulating spring water kept at precisely 15°C. This process takes several days and is what creates those signature burgundy speckles against the pale leaves – nature and nurture working together to create something extraordinary.

Nutritional Profile

Your health-conscious diners will appreciate what wholesale Castelfranco brings to the table:

• Rich in vitamins A, C, and K for immune support and bone health
• High in antioxidants that help combat oxidative stress
• Good source of dietary fibre for digestive health
• Contains iron for oxygen transport and calcium for strong bones
• Natural bitter compounds that aid digestion
• Low in calories but nutrient-dense

Like all chicories, wholesale Italian Castelfranco contains intybin, a compound with natural sedative and analgesic properties – the Romans knew what they were doing when they championed chicories for health.

Chef’s Corner

Castelfranco is much milder than other radicchios, with a delicate, slightly sweet flavour and just a hint of pleasant bitterness. The leaves are tender and thin, making them perfect for raw preparations where their beauty can really shine. When sourcing wholesale Castelfranco, look for heads that are firm and heavy for their size, with vibrant speckles and no brown edges.

Here’s how London chefs are making the most of this Italian beauty:

Raw Applications:

• The star of winter salads – those speckled leaves are pure theatre on the plate
• Shaved into carpaccio dishes for colour and textural contrast
• As edible cups for canapés – the leaves hold their shape beautifully
• Torn into pieces for mixed green salads where visual impact matters

Cooked Applications:

• Grilled quickly with olive oil – the heat caramelises the edges beautifully
• Added to risottos in the last minutes for colour and subtle flavour
• Sautéed briefly with garlic and finished with balsamic
• Braised gently in wine and stock for a sophisticated side
• Scattered on pizzas just before serving for a fresh finish

Preparation Tips: In Italy, vendors painstakingly open each head by hand into a flower-like shape for display – you can do the same for dramatic presentation. The outer green leaves are perfectly edible too, though slightly more bitter. Don’t throw them away; they’re excellent sautéed or added to soups. Understanding these techniques helps you maximise the value of your wholesale Italian Castelfranco order.

Complementary Ingredients

Building dishes around wholesale Castelfranco? These pairings work brilliantly:

• Walnuts and hazelnuts – the sweetness balances any bitterness perfectly
• Blue cheeses like Gorgonzola – a classic Italian combination
• Citrus fruits, especially blood oranges – gorgeous colour harmony
• Quality balsamic vinegar – brings out the vegetable’s natural sweetness
• Pancetta or prosciutto – salty-sweet combinations that sing
• Fresh pears – another beautiful autumn/winter pairing
• Good olive oil and aged Parmesan – simple but perfect

We can coordinate your entire Italian ingredient order when you buy wholesale Castelfranco from Rushtons.

Wholesale Italian Castelfranco from Rushtons

As one of the most visually stunning vegetables in our wholesale range, Castelfranco helps you create Instagram-worthy dishes that taste as good as they look. We work with trusted Italian suppliers who understand the traditional cultivation methods that make this vegetable so special.

What makes ordering wholesale Italian Castelfranco from Rushtons the right choice?

• Authentic PGI-certified Castelfranco from the Veneto region
• Peak season availability from late autumn through winter
• Consistent quality despite the labour-intensive production process
• Expert guidance on storage and preparation techniques
• Perfect coordination with other Italian ingredients
• Six-day-a-week delivery across London

Often called the “queen of salad leaves” in Italy, wholesale Castelfranco brings sophistication to winter menus when diners are looking for something special. The Guardian regularly features Castelfranco in their seasonal produce guides as one of winter’s most exciting ingredients.

Browse our fresh produce wholesale collection to explore our complete range of Italian chicories and winter vegetables.

Ring us to check wholesale Italian Castelfranco availability and pricing. This is a genuinely seasonal product with limited availability, so advance ordering is essential. We deliver throughout London six days a week, bringing you the finest from Italy’s protected growing regions.