At this time of year, it’s Italy that offers many of the seasonal highlights – from blood oranges to leafy lemons, cime di rapa to radicchios of all kinds.

Radicchio

 Key facts 

Radicchios are a diverse group of plants in the chicory family, known for their striking red and pink leaf colour and subtly bitter taste. A key area of production is the Veneto region of Italy. The plants are typically forced without light to attain the distinctive red colouring. There are various varieties available on the market. These include:

Palla Rossa / di Verona / di Chioggia (middle in picture above and cross section below): ball shaped with tight heads of laves; most common variety and long availability.

Treviso (pictured above right and left): spear-shaped heads. Milder flavour.

Tardivo: like Treviso, but special growing methods produce more splayed, tentacle-like leaves with a bolder flavour. Only available in winter.

Castelfranco: lettuce-like heads with pale yellow, freckled leaves.

Radicchio

Uses in the Kitchen 

Radicchios are a versatile ingredient. The leaves, of course, can be used raw in salads. But the flavours shine when cooked. Halves of Treviso can be roasted or grilled, for example. A sweet balsamic vinegar beautifully compliments the bitter flavour of the leaves. Tardivo is delicious gently sautéed then dressed with extra virgin olive oil. The leaves can also be wilted into a risotto. You will find extra recipe ideas here.

Radicchio

 

 

 

 

 

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