{"id":22942,"date":"2019-01-24T06:00:06","date_gmt":"2019-01-24T05:00:06","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/involtini-di-radicchio-rosso-di-treviso-e-sopressa\/"},"modified":"2025-07-25T09:34:02","modified_gmt":"2025-07-25T07:34:02","slug":"radicchio-rosso-and-sopressa-rolls","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/en\/kitchen\/radicchio-rosso-and-sopressa-rolls\/","title":{"rendered":"Radicchio Rosso from Treviso and Sopressa rolls"},"content":{"rendered":"

In our Triveneto region of Italy Radicchio Rosso Tardivo di Treviso IGP<\/strong> (red chicory from Treviso IGP) is a winter staple: there are lots of ways of preparing it and every opportunity is a good excuse to try one out. Today’s recipe comes from our \u201cGusto Acceso\u201d recipe book and includes meat: it\u2019s a very quick and stunning dish that is ready in just a few minutes on the grill<\/strong>.<\/p>\n

\"\"

Radicchio and Sopressa (aged salami) rolls: the recipe<\/h2>\n

INGREDIENTS (for 4)<\/h4>\n
    \n
  • 1 head of late harvest Radicchio Rosso from Treviso<\/li>\n
  • 8 slices of Sopressa (cut quite thick)<\/li>\n
  • Balsamic vinegar sauce, as needed<\/li>\n<\/ul>\n

    METHOD<\/h4>\n
      \n
    1. Remove any wilted leaves from the chicory, wash and dry and then cut it into four parts.<\/li>\n
    2. Sear it on a hot grill slightly greased with oil for about 5 minutes.<\/li>\n
    3. Remove the Radicchio from the grill and put it aside to cool.<\/li>\n
    4. Wrap each slice of Sopressa around two chicory segments and then quickly sear the rolls on a very hot grill.<\/li>\n
    5. Serve immediately and decorate the plate with some balsamic vinegar sauce.<\/li>\n<\/ol>\n

      If you decide to serve a small portion of this dish as a starter, it will be fine by itself decorated with a little balsamic vinegar sauce. If you prefer to serve it as a main dish, add some grilled Polenta and green salad as a side.<\/p>\n

      What type of wine suits these Radicchio Rosso rolls?<\/h2>\n

      This dish has quite a distinctive flavour. The fat and succulence provided by the Sopressa call for a young, red wine with not too much body such as Valpolicella<\/strong> or Piave Cabernet.<\/strong><\/p>\n

      This recipe by Fabrizio Nonis comes from the \u201cGusto Acceso\u201d recipe book curated by Palazzetti and published by Terranuova Edizioni.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      In our Triveneto region of Italy Radicchio Rosso Tardivo di Treviso IGP (red chicory from Treviso IGP) is a winter staple: there are lots of ways of preparing it and every opportunity is a good excuse to try one out. Today’s recipe comes from our \u201cGusto Acceso\u201d recipe book and includes meat: it\u2019s a very […]<\/p>\n","protected":false},"author":2,"featured_media":22943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[236],"tags":[1406],"tmauthors":[],"class_list":["post-22942","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kitchen","tag-second-courses"],"yoast_head":"\nRadicchio Rosso from Treviso and Sopressa rolls - Palazzetti Magazine<\/title>\n<meta name=\"description\" content=\"Radicchio rosso from Treviso and sopressa rolls is a very quick and stunning dish that is ready in just a few minutes on the grill.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.palazzetti.it\/en\/kitchen\/radicchio-rosso-and-sopressa-rolls\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Radicchio Rosso from Treviso and Sopressa rolls - Palazzetti Magazine\" \/>\n<meta property=\"og:description\" content=\"Radicchio rosso from Treviso and sopressa rolls is a very quick and stunning dish that is ready in just a few minutes on the grill.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/magazine.palazzetti.it\/en\/kitchen\/radicchio-rosso-and-sopressa-rolls\/\" \/>\n<meta property=\"og:site_name\" content=\"The Warm Street Journal.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/PalazzettiGroup\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-24T05:00:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-25T07:34:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/01\/involtini-radicchio-di-treviso-soppressa.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"844\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Valeria Garbo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@accidiosav\" \/>\n<meta name=\"twitter:site\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Valeria Garbo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/radicchio-rosso-and-sopressa-rolls\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/radicchio-rosso-and-sopressa-rolls\\\/\"},\"author\":{\"name\":\"Valeria Garbo\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/b105793d748b9712b3b723775e5f8999\"},\"headline\":\"Radicchio Rosso from Treviso and Sopressa rolls\",\"datePublished\":\"2019-01-24T05:00:06+00:00\",\"dateModified\":\"2025-07-25T07:34:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/radicchio-rosso-and-sopressa-rolls\\\/\"},\"wordCount\":290,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/radicchio-rosso-and-sopressa-rolls\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/magazine.palazzetti.it\\\/wp-content\\\/uploads\\\/2019\\\/01\\\/involtini-radicchio-di-treviso-soppressa.jpg?fit=1500%2C844&ssl=1\",\"keywords\":[\"Second courses\"],\"articleSection\":[\"Kitchen\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/radicchio-rosso-and-sopressa-rolls\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/radicchio-rosso-and-sopressa-rolls\\\/\",\"url\":\"https:\\\/\\\/magazine.palazzetti.it\\\/en\\\/kitchen\\\/radicchio-rosso-and-sopressa-rolls\\\/\",\"name\":\"Radicchio Rosso from Treviso and Sopressa rolls - 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