WHOLESALE ITALIAN TARDIVO LONDON

Heritage

Tardivo takes its name from the Italian word for “late”, a reference to its extended growing cycle that sets it apart from standard radicchio. This isn’t a vegetable you can rush. While Radicchio di Treviso Precoce (the early variety) takes about 60 days from planting to harvest, wholesale Italian Tardivo needs at least 90 days, with some producers extending the process even longer for exceptional quality.

The vegetable originated in Treviso, about 30 kilometres north of Venice, where farmers have cultivated radicchio since the 1500s. The Tardivo variety as we know it today emerged in the late 19th century through the pioneering work of Francesco Van den Borre, a Belgian agronomist working in the Veneto. His innovation was the forcing technique that creates Tardivo’s distinctive appearance and refined flavour.

Like Castelfranco, wholesale Tardivo carries Protected Geographical Indication status, awarded in 1996. Only radicchio grown in designated areas of the Veneto provinces of Treviso, Padua, and Venice using traditional methods can be labelled Radicchio di Treviso Tardivo IGP. The designation protects centuries of agricultural knowledge and ensures customers get the genuine article.

The production method is theatre. After the first winter frosts, farmers cut the radicchio heads back severely, leaving just the root and core. These stumps are then transferred to darkened greenhouses where their roots are submerged in constantly flowing spring water kept at 10-12°C. Over the next two weeks, new growth emerges, forced upward in the darkness. Without light for photosynthesis, the leaves develop their deep burgundy colour and characteristic curved shape, reaching towards light they cannot find. Each head is then cleaned by hand, a meticulous process that removes the outer leaves to reveal the tight, elegant rosette inside.

Nutritional Profile

Your health-focused diners will appreciate what wholesale Tardivo delivers:

• Extremely high in antioxidants, particularly anthocyanins that give the leaves their burgundy colour
• Excellent source of vitamin K for blood clotting and bone metabolism
• Contains vitamins A and C for immune function
• Good source of folate, essential for cell division
• Rich in minerals including potassium, copper, and manganese
• High fibre content supports digestive health
• Very low in calories despite its substantial texture

The bitter compounds in wholesale Italian Tardivo, particularly lactucopicrin and intybin, stimulate digestive enzyme production. Italian folk medicine has long valued radicchio for supporting liver function, and modern research suggests those traditional uses had merit.

Chef’s Corner

Wholesale Tardivo has a more pronounced bitterness than Castelfranco, but it’s complex rather than harsh. Raw, it offers a satisfying crunch and a bitterness that wakes up your palate. Cooked, something magical happens: the bitterness mellows dramatically and natural sugars caramelise, creating an almost sweet, nutty flavour that surprises diners expecting aggression.

When selecting wholesale Tardivo, look for tight, firm heads with deep colour and crisp white ribs. The leaves should snap cleanly when bent. Avoid any with brown edges or soft spots.

Raw Applications:

• Shredded finely into winter salads where its bitterness balances rich ingredients
• Separated into individual leaves as dramatic garnishes
• Sliced thinly for carpaccio preparations where colour contrast matters
• Used as textural contrast in crudité platters

Cooked Applications:

• Grilled or charred, which caramelises the ribs beautifully and tames the bitterness
• Roasted with olive oil until the edges crisp and the centres soften
• Braised in stock with white wine, the classic Treviso preparation
• Added to risottos where it colours the rice pink and adds depth
• Sautéed quickly with garlic and finished with balsamic reduction
• Oven-baked with béchamel and Parmigiano for a sophisticated gratin

Preparation Tips: Split the heads lengthwise rather than chopping across. This preserves the dramatic leaf structure and ensures even cooking. The white ribs take longer to cook than the leaves, so if grilling, start them rib-side down. Don’t overcook; you want some textural integrity remaining. A brief soak in ice water before serving raw preparations will crisp the leaves and moderate the bitterness slightly.

Complementary Ingredients

Building dishes around wholesale Tardivo? These combinations work:

• Aged balsamic vinegar from Modena, a classic Veneto pairing
• Gorgonzola dolce, creamy blue cheese cuts through the bitterness perfectly
• Pancetta or speck, salty pork products create balance
• Pomegranate seeds, visual drama plus sweet-tart contrast
• Walnuts and pine nuts, earthy richness complements the vegetable
• Anchovy and garlic, Italian tradition for braised preparations
• Citrus, particularly blood orange or lemon, brightens the earthiness
• Fontina or taleggio, melting cheeses soften the bitterness

We can coordinate your entire Italian winter vegetable order when you source wholesale Tardivo from Rushtons.

Wholesale Italian Tardivo from Rushtons

As one of the most labour-intensive vegetables to produce, wholesale Tardivo represents serious commitment to quality. The traditional forcing process cannot be rushed or mechanised. What you get is a vegetable that carries centuries of Venetian agricultural expertise in every leaf.

Why order wholesale Italian Tardivo from Rushtons?

• Authentic PGI-certified Tardivo from designated Veneto growing zones
• Peak season availability from December through March
• Direct relationships with producers who maintain traditional forcing methods
• Expert guidance on storage and preparation techniques
• Coordination with other premium Italian winter produce
• Six-day-a-week delivery across London

The Guardian’s food section regularly features wholesale Tardivo London in seasonal eating guides, recognising its importance to contemporary British Italian cooking.

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

Ring us to check wholesale Italian Tardivo availability and pricing. This is genuinely seasonal produce with limited production windows. Advance ordering ensures you secure what you need for winter menus. We deliver throughout London six days a week, connecting your kitchen with the Veneto’s finest protected growing regions.