A red-leaved chicory of the Veneto, the best-known being the wine-red, white-veined Radicchio Rosso di Treviso with its elongated, tapering head. Raw it is crisp and markedly bitter; cooked — grilled, braised or stirred into risotto — the bitterness mellows into a deep, savory, faintly sweet warmth and the leaves turn silky and tender. It is a hallmark vegetable of northern Italian winter cooking.
Where it comes from
A red chicory of the Veneto, with several PGI varieties; Radicchio Rosso di Treviso is the most celebrated.
In the kitchen
Grilled or braised as a side, or stirred into risotto where its bitterness sweetens.
Nutrition (per 100g)
~23kcalCal
~1.4gProtein
~0.3gFat
~4.5gCarbs
~0.9gFiber
AI-estimated; model and run unavailable.
