With the arrival of December, the stalls of Veneto’s markets alight with intense colors and bold aromas. This is the month when nature, despite slowing down, offers us some of its finest produce: robust vegetables, rich in nutrients, capable of accompanying us tastefully through the colder months.
As director of the AbanoRitz, deeply rooted in our region’s gastronomic traditions, I can only celebrate what the Veneto countryside has to offer us this season.
The undisputed star is Radicchio Tardivo di Treviso PGI, and December is the undisputed reign of the late red radicchio of Treviso, considered by many not just a vegetable, but a true gastronomic delicacy. Its history remains fascinating today: between 1860 and 1890, the Belgian nurseryman Francesco Van Den Borre—called to Treviso to tend some of the noble gardens—applied the blanching techniques used for Belgian endive to the local radicchio. Thus were born the great Venetian radicchios: the Treviso red, the Verona red, the Castelfranco variegated, and the Chioggia radicchio.
Early autumn radicchio is recognized by its more bitter flavor; late radicchio, on the other hand, is the winter gem: crunchy, sweet, with an elegant hint of bitterness. A great specimen stands out for the contrast between its intense red color and its white veins, and for the fragrance of its leaves, which should “crunch” when broken.
In addition to the late variety, December is also a generous month for: Radicchio Rosso di Verona, with its compact, crunchy leaves; Radicchio di Chioggia, also available in its late variety; and Variegato di Castelfranco, a winter flower from the Veneto region, ideal for late autumn.
Alongside radicchio, December brings another staple of Venetian and Italian cuisine: chicory. Popular especially in Rome and Central Italy, but also beloved in local cuisines, chicory is perfect boiled and then sautéed with garlic, chili pepper, and good extra virgin olive oil—a simple dish, yet one that evokes home and tradition. Around the same time, turnip greens, one of Puglia’s most iconic ingredients, also reach their peak quality. Served with orecchiette, accompanied by cherry tomatoes and a sprinkling of pecorino, they create a first course that warms winter with Mediterranean flavor.
Cabbage is winter’s green gold, and December is the month when all types of cabbage reach their peak. Our table is enriched with: cavolo nero, the star of the tastiest and healthiest soups; cauliflower, white and firm; savoy cabbage, essential in traditional Venetian cuisine; and broccoli, perfect for light yet hearty dishes.
Cabbage, often considered humble, is actually one of nature’s most nutritious foods: rich in fiber, omega-3 and -6, calcium, iron, and vitamins, it’s a natural anti-inflammatory and antioxidant. A true green medicine, it finds its best expression in our region.
The Veneto winter on the plate is a blend of tradition, rural wisdom, and authentic flavor.
December is a warming month: with its colors, the scents of the countryside, and the pleasure of a wholesome dish shared at the table.
