A curiously bitter green for raw salads that you’ll find addictive. Its flavor is mellowed by soaking in cold water for a short spell or grilling or roasting the heads and serving with a drizzle of fine olive oil. Treviso can be added to pastas or risotto with a sprinkle of parmesan or used in tapenades. It’s high in Magnesium, Potassium, and Vitamin A. Treviso is a seasonal item for us and is available in the winter.
