Typical Italian products: Radicchio di Chioggia PGI

Typical Italian products: Radicchio di Chioggia PGI

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Production area

EC recognition: EC Reg. 1025 of 17.10.2008 - GUCE L. 277 of 18/10/2008

The "late" type of production of "Radicchio di Chioggia" includes the entire territory of the following municipalities within the provinces of Venice, Padua, Rovigo:
- province of Venice: Chioggia, Cona and Cavarzere;
- province of Padua: Codevigo, Correzzola;
- province of Rovigo: Rosolina, Ariano Polesine, Taglio di Po, Porto Viro, Loreo.


Produced in the early and late types, this crunchy and slightly bitter vegetable is rich in fiber, vitamins, calcium, phosphorus and magnesium, with antioxidant and anti-radical, diuretic and purifying properties. Radicchio di Chioggia PGI is mainly eaten raw, but reserves pleasant surprises on the palate even when cooked in different types of recipes.

Radicchio di Chioggia PGI

Production specification - Radicchio di Chioggia PGI

Article 1
The Protected Geographical Indication "Radicchio di Chioggia", both in the "early" and in the "late" typology, is reserved for radicchio which meets the conditions and requirements established in this production specification.

Article 2
Product characteristics
Radicchio di Chioggia is a plant with round-leaf blades, closely intertwined with each other which form a spherical-shaped citrus fruit; these leaves have a more or less intense red color with white central ribs.
The crops intended for the production of the "Radicchio di Chioggia" Protected Geographical Indication in the two types "early" and "late", must consist of plants of the Asteraceae family, genus Cichorium, species intybus, wild variety.
Upon release for consumption, the "Radicchio di ChioggiaI.G.P." must have the following characteristics:
A) Radicchio di Chioggia I.G.P. - early type:
a) appearance: medium-small size, well closed, accompanied by a modest portion of root cut neatly below the level of the collar;
b) Color: leaves characterized by a main rib of uniquely white color which branches out in many small nibs in the remarkably developed leaf flap with a characteristic color from crimson allamarant
c) Taste: leaves with a sweet or slightly bitter taste and crunchy consistency
d) Caliber: weight of the stone from 180 to 400 grams.
B) RAdicchio di Chioggia I.G.P. - late typology:
a) Appearance: medium-large size, very compact, accompanied by a modest portion of root severely cut below the level of the collar;
b) Color: leaves characterized by a main vein of only pearl white color which branches out in many small peninservies in the leaf flap considerably developed with a deep amaranth color;
c) Taste: leaves with a bitter taste and consistency
medium crunchy;
d) Caliber: weight of the stone from 200 to 450 grams.

Article 3
Production area
The "late" type of production of "Radicchio di Chioggia" includes the whole territory of the following municipalities within the provinces of Venice, Padua, Rovigo:
province of Venice: Chioggia, Cona and Cavarzere;
province of Padua: Codevigo, Correzzola;
province of Rovigo: Rosolina, Ariano Polesine, Taglio di Po, Porto Viro, Loreo.
«Radicchio di Chioggia», «early» type, is produced within the coastal municipalities of Chioggia (Venice) and Rosolina (Rovigo) where the particular soil and climatic conditions allow the peculiar characteristics of the early type to be enhanced.

Article 4
Elements that prove the origin
In the monthly notebook of the Federal Institute of Credit for the Risorgimento delle Venezie, dated March 1923, it is found that Radicchio had been included in the agricultural rotation together with other vegetables.
Further confirmation is given by the "hints of horticultural economy" of Pagani-Gallimberti where the cultivation technique of delradicchio obtained in lagoon gardens is indicated. In a 1935 study, the "experimental gardens of Chioggia", studies on the new varieties of vegetables and chicory are found with particular reference to radicchio. Subsequently the inclusion of radicchio in the normal agricultural rotation and documented by the «Coastal Horticulture in the Chioggia area».
The greater availability of reproductive material and the choice of mass in the most suitable periods, as well as the anticipation of the seeds of two / three days a year (with seed coming from the production of the head), have allowed to obtain more and more populations and to improve the coloring even of late species .
The origin of the product is now proven, by the registration of the manufacturers and packagers in a special list kept by the control structure referred to in art. 7 on the basis of the numerous requirements which the producers and packagers concerned undergo throughout the entire production cycle.
The foundations of these requirements, which ensure the traceability of the product at each stage of the supply chain, are constituted by the application of the requirements described below.
The producers whose land falls within the production area defined in art. 3 of these production regulations, can access the "Radicchio di Chioggia" PGI by registering, for each production campaign, the land cultivated with "Radicchio di Chioggia" in the list deposited at the headquarters of the Control Body. The list of cadastral details of the land cultivated in «Radicchio di Chioggia» and for each land parcel: the owner company, the production company, the local area of ​​the area cultivated with «Radicchio di Chioggia» distinguished by «early» and «late».
Producers and packers with the land listed in the list above are required to declare the quantity of "Radicchio di Chioggia" to IGP annually produced and intend to hesitate on the market which is then noted in special registers.

Article 5
Production and collection techniques
A characteristic aspect of the crop is represented by the production of the seed, a phase typically performed by the individual producers whose land falls in the production area defined in art. 3.
The constant activity of genetic improvement, carried out since the thirties, has allowed the selection and diffusion of two types of radicchio, the early and the late, which, characterized by a different maturation period, allow the market to be covered for almost the entire arc of the year.
The production techniques of the two types of Radicchio diChioggia differ in some characteristic aspects.
For both types, the harvesting operation is practiced by cutting the root under the insertion of the basal leaves of the citrus fruit, generally 2-3 centimeters just below the surface of the ground, when the leaves are imbricated in order to form a more or less compact citrus fruit depending on the type .
Immediately after the harvest, the plants can be groomed directly in the field by removing the outer leaves of green or even non-uniform red color, which, in any case, do not go to make up the marketable part. In other cases, on the other hand, whole plants can be transferred to the company center as long as they are located in the entire area defined in art. 3, where the electing takes place.
Even today in the fields, grooming is carried out almost always with traditional curved knives, called «roncole».

Article 6
Link with the geographical environment
The production area is characterized by dissolved clay soils. Average annual rainfall is around 700 mm with peaks of 1000 and minimum of 430 mm. The climate is strongly influenced by the proximity of the sea, which allows a reduced daily temperature range, and rarely, during the year, the maximum temperature exceeds 31-32 ° C and the minimum drops below 0 ° degrees.
The presence of breezes and prevailing winds, in particular the "bora", contributes to stirring the low layers of the atmosphere and therefore to avoid stagnation of humidity which would adversely affect the phytosanitary condition of the crop.
This climate is particularly suitable for late radicchio which spread throughout the area provided for in art. 3; in fact it favors the cultivation of this typology on which too high temperatures would not allow the closure of the head and would induce an early flowering.
The cultivation of the early typology is possible only in the coastal municipalities of Chioggia and Rosolina, thanks to the particular soil and climatic characteristics: particularly sandy soil, greater proximity to the sea which determines a difference in average temperature of a few degrees higher than inland, greater ventilation, constant availability of water thanks to each very shallow groundwater of fresh water, chestorically it was taken by digging the typical "buse".
This typology is obtained through the use of a production technique defined through a twenty-year experimentation, which has allowed to expand the traditional autumn-winter cultivation period, typical of late culture.
The technique of early production is based on the use of specific seed selections obtained on the entire territory delimited by art. 3, of protective preparations of various cubature and on the rigorous programming of the cultivation cycle.
Studies show that it is essential, for Chioggia radicchio, to prevent the occurrence of stress of various nature attributable mainly to the strong temperature changes and / or drastic changes in the moisture content of the soil.
The sandy texture of the coastal belt falling in the Chioggia and Rosolina Municipalities, together with the peculiar climatic characteristics of these areas, were optimal results to guarantee the ideal condition for the production of this product. In fact, in such situations, there are no stresses such as to jeopardize the quality of the same.
Studies have shown that in any other environment, serious production losses due to pre-flowering percentages that have sometimes reached levels above 50-60%, associated with a drastic reduction in the coloring of the bush, have been found to lose the characteristics of the ideotype.

Article 7
References relating to control structures Control for the application of the provisions of this production disciplinary is carried out by a control structure in accordance with the provisions of art. 10 of Regulation (EEC) no. 2081/92.

Article 8.
Packaging and labeling methods
The transfer of the product, verified as compliant, to the packaging rooms or for the handling and marketing of the containers prepared for the unitary retail sale, can take place using wooden, plastic, cardboard or other suitable material packaging, having the basic dimensions permitted by current regulations on the matter.
For release for consumption, the radicchi that bear the name "Radicchio di Chioggia" must be packaged in such a way that the opening of the wrapping causes the seals to break, using the following provisions:
a) the containers must observe the external dimensions of bases 30 times 50, 30 times 40 or 40 times 60 cm and be made of wood, plastic, polystyrene, cardboard or other food materials for a capacity between 1 and 5 kg . of product placed in a solostrate.
b) packs of less than 1 kg must use wooden, plastic, polystyrene or cardboard containers.
The contents of each package must be homogeneous and include only radicchio of the same type, category and size.
The visible part of the packaging must be representative of the whole.
The packaging must be such as to ensure adequate protection for the product.
The packaging must be free of any foreign body.
On the containers must be affixed the label with the logo indicating, in printing characters of the same size, the "Radicchio di Chioggia I.G.P.", with specific reference to the early or late packaged typology.
This logo is made up of a crumpled shield with a white background, yellow border, brown side and black profile, containing the red lion of medieval age bearing the inscription circled with red capital letters «Radicchio di Chioggia I.G.P.».
Character type: «Garamond».
Font size field: maximum «50» minimum «10»;
Circle diameter range: maximum "15" minimum "3";
Logo color:
Red = Magenta 95% - Yellow 80%
Yellow = Magenta 7% - Yellow 85%
Brown = Cyan 12% - Magenta 60% - Yellow 95%
Black = black 100%
(legend: Cyan = Cyan Magenta = Magenta Yellow = Yellow Black = Black).
The "Radicchio di Chioggia I.G.P." logo, which has already been affixed to suicidators, cannot be reused.
The same elements to identify:
name or company name and address or headquarters of the individual or associated producer and of the packer;
net weight at origin and category;
as well as any complementary and accessory indications which are not laudatory and are not suitable for misleading the consumer on the nature and characteristics of the product.

Video: Risotto radicchio e gorgonzola (June 2022).