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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
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.
Radicchio is available year-round with a peak season mid-winter to early spring.
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 common 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.
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 maries 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.
Dating back to the sixteenth century Radicchio originated in the Veneto region of northern Italy in the town of Chioggio, hence its full name Radicchio Rosso di Chioggia. A low-growing plant, Radicchio di Chioggia is a field grown type and unlike other chicories is only rarely forced or given a second growth period using imbiancamento methods. Cooler weather will yield a Radicchio with leaves that boast a more vibrant red hue. Radicchio is predominately grown in Italy with southern France following closely as the second largest producer. It can also be found growing in some parts of California, New Jersey and Mexico.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 37...
Recipes that include Radicchio. One
is
easiest, three is harder.
People have shared Radicchio using the Specialty Produce app for iPhone and Android.
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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.
Seasons/Availability
Radicchio is available year-round with a peak season mid-winter to early spring.
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 common 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 maries 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.
Geography/History
Dating back to the sixteenth century Radicchio originated in the Veneto region of northern Italy in the town of Chioggio, hence its full name Radicchio Rosso di Chioggia. A low-growing plant, Radicchio di Chioggia is a field grown type and unlike other chicories is only rarely forced or given a second growth period using imbiancamento methods. Cooler weather will yield a Radicchio with leaves that boast a more vibrant red hue. Radicchio is predominately grown in Italy with southern France following closely as the second largest producer. It can also be found growing in some parts of California, New Jersey and Mexico.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Park Hyatt Aviara (Ember & Rye) | Carlsbad CA | 760-448-1234 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| Chef Lance Roll | Vista CA | 760-685-2433 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Zanzibar at the Loft | La Jolla CA | 858-210-5476 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| University Club | San Diego CA | 619-234-5200 |
| Miho | San Diego CA | 619-365-5655 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Home Kitchen Culture | San Diego CA | 619-302-7655 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Civico 1845 | San Diego CA | 574-210-4025 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| The Tavern | Coronado CA | 602-628-5890 |
| Il Sogno Italiano | San Diego CA | 619-380-2652 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Farmers Bottega | San Diego CA | 619-306-8963 |
| Fishery | San Diego CA | 858-272-9985 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Seneca | San Diego CA | 619-588-2411 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Cal A Vie | Vista CA | 760-945-2055 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Village Pizzeria Bay Side | Coronado CA | 619-522-6890 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Cardellino | San Diego CA | 619-722-3398 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| The Bellows | San Marcos CA | 619-395-6325 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Working Class | San Diego CA | 858-226-6923 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Black Radish | San Diego CA | 619-775-7412 |
| Huntress | San Diego CA | 619-955-5750 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Scuderie Italia | San Diego CA | 858-352-6912 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Campfire | Carlsbad CA | 760-637-5121 |
| insideOUT | San Diego CA | 619-888-8623 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Common Stock | San Diego CA | 714-317-7072 |
| Waverly | Cardiff CA | 619-244-0416 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Aussie Yacht Services | San Diego CA | 858-740-1987 |
Recipe Ideas
Recipes that include Radicchio. One
is
easiest, three is harder.Recently Shared
People have shared Radicchio using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Specialty Produce
Near San Diego, California, United StatesAbout 23 days ago, 11/04/21 Sharer's comments : Radicchio from Coleman Family Farms 
Specialty Produce
Coleman Family Farms
Near San Diego, California, United StatesAbout 27 days ago, 10/31/21 Sharer's comments : Radicchio from Coleman Family Farms 
Specialty Produce
Near San Diego, California, United StatesAbout 30 days ago, 10/28/21 Sharer's comments : Radicchio from Coleman Family Farms 
Specialty Produce
Near San Diego, California, United StatesAbout 379 days ago, 11/13/20 Sharer's comments : Radicchio from Weiser farms 
Sprouts Farmers Market
Sprouts Farmers Market - 19th Ave
Near Glendale, Arizona, United States8040 N 19th Ave Phoenix AX 85021 602-864-6130 About 691 days ago, 1/06/20 |
