Produce
Radicchio
Also called radicchio rosso di Treviso, Treviso radicchio
A red-leaved chicory with white ribs. Chioggia radicchio grows in a round head; Treviso radicchio has long spears, and the late 'tardivo' kind has thin curling fingers.
Origin
The Veneto, around Treviso, Chioggia and Verona.
Flavour
Bitter and crisp raw, mellowing and turning sweet when cooked.
How to use it
Shred it into risotto, grill halved heads with oil and salt, or toss raw leaves in a salad with a sharp dressing.
Storage
Refrigerate in a loose bag and use within a week.
