Back to Basics

Back to Basics: Radicchio

By Kendall Kish | February 11, 2013

Photo by Kendall Kish

Name: Radicchio, an Italian word.

Origins: A member of the chicory family, radicchio originates from Italy around the fifteenth century. Although there are several varieties of the leafy vegetable, the most widely available are Treviso and Verona. Treviso is oblong with pointed heads and Verona is round and resembles a small head of cabbage. Both have white ribs with dark purple leaves.

Peak Season: January – April

Nutritional Value: High in fiber, vitamin A, C, and calcium. Its bitter flavor is due to intybin, which stimulates the appetite and digestive system.

Prep: Radicchio is often eaten raw, sauteed, roasted, or grilled. When cooked, it’s sharp, bitter flavor is mellowed, and is delicious added to pastas or eaten as a side.

Recipe: Honey Mustard Roasted Radicchio

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