Radicchio

Description/Taste

Radicchio resembles a petite head of red cabbage producing variegated dark, burgundy leaves with contrasting white ribs. Growing from orange to grapefruit size and easy to peel, the smooth, crisp leaves offer a bitter flavor with a hint of spice. When cooked the vibrant burgundy color of the leaves fades to a deep brown hue, its bitter flavor is mellowed and rather takes on a subtle sweetness. Only occasionally is this type of chicory given a forced second growth, when utilized though this method will yield a Radicchio with a waxier sheen on its exterior leaves.

Current Facts

Radicchio, botanically classified as Cichorium intybus, is a perennial grown as an annual. A member of the Composite or Asteraceae family they are a subspecies of chicory. The name Radicchio applies to a group of chicories that have variegated leaves and come in various shapes and sizes. The most commonly grown in Italy today has a round shape and is also known as Red Leaf chicory, Red Italian chicory and in Italy as Radicchio Rosso di Chioggia or simply Radicchio Chioggia. It is also the most widely grown variety of Radicchio outside of Italy.

Applications

Cooking Radicchio brings out the vegetable’s natural sweetness but it can also be served fresh. It can be chopped and sautéed or halved and grilled. Fresh leaves are sturdy enough to be used whole as a cup or wrap. In Italy Radicchio is classically added to risottos and tomato sauces or simply grilled and dressed in olive oil. The bitter flavor marries well with sweet, sour, fatty, and salty accompaniments such as citrus, pear, pomegranate, tomato, balsamic vinegar, walnut oil, anchovies, cream-based dressings and sauces, candied pecans, salted meats such as bacon and salami, black pepper and provolone, parmesan and gorgonzola cheeses. To store, keep dry and refrigerate for one to two weeks.

Seasons/Availability

Radicchio is available year-round with a peak season mid-winter to early spring.