radicchio

Definition: [rah-DEE-kee-oh] This
red-leafed Italian chicory is most
often used as a salad green. There
are several varieties of radicchio, but
the two most widely available in the
United States are Verona and Treviso.
The radicchio di Verona has
burgundy-red leaves with white ribs.
It grows in a small, loose head similar to butterhead
lettuce. The leaves of radicchio di Treviso are
narrow and pointed and form tighter, more tapered
heads. They also have white ribs but can range in
color from pink to dark red. Other radicchio varieties
have variegated or speckled leaves in beautiful shades
of pink, red and green. All radicchios have tender but
firm leaves with a slightly bitter flavor. Radicchio is
available year-round, with a peak season from
midwinter to early spring. Choose heads that have
crisp, full-colored leaves with no sign of browning.
Store in a plastic bag in the refrigerator for up to a
week. Besides being used in salads, radicchio may
also be cooked by grilling, sautéing or baking.


--Copyright (c) 1995 by Barron's Educational Series,
from The New Food Lover's Companion, Second
Edition, by Sharon Tyler Herbst























Click to search
recipes for radicchio






























Home | Questions | Newsletter
DIY | FINE LIVING | HGTV | Advertising Information | Privacy Policy

Copyright 2001 Television Food Network, G.P., All Rights Reserved