Radicchio
Estimated Inventory, 12 ct : 5.67
This item was last sold on : 05/24/25
Description/Taste
Radicchio varies in size, shape, and appearance, depending on the specific type. In markets worldwide, the variety sold under the general Radicchio name is a round, compact head comprised of overlapping, curved leaves growing from a central base. The heads average 10 to 15 centimeters in diameter and are typically harvested between 200 to 600 grams in weight. There are many layers of tightly joined leaves, and each leaf features a prominent white central rib that branches off into smaller veins. The remaining leaf showcases dark purple-red, crimson, and burgundy hues. The leaves have a thin, smooth, and slightly velvety texture and also bear a chewy, crisp, and succulent consistency. When cooked, the leaves soften and develop a tender nature. Select Radicchio heads that are dense, feel heavy for their size, and have fresh, non-wilted leaves. Radicchio is edible raw or cooked and has a bitter, subtly sweet, and assertive flavor without being overly abrasive in its bitterness. Radicchio grown in cold weather will also develop a sweeter but still bitter taste.
Seasons/Availability
Radicchio is available year-round, with a peak season in mid-winter through early spring.
Current Facts
Radicchio, botanically classified as Cichorium intybus, is a general descriptor for several varieties belonging to the Asteraceae family. In Italy, Radicchio is a broad term for many types of chicories grown throughout the country. The four main types of Radicchio in Italy include Verona, Chioggia, Treviso, and Castelfranco. Each of these names refers to a region in Italy where the variety is predominately grown. Outside of Italy, Radicchio is used as a name in commercial markets for the round, compact, red and white Chioggia type. Chioggia Radicchio is also known as Rosso di Chioggia, Palla Rossa, Radicchio de Ciosa, and Radicchio di Chioggia, and there are many varieties under this name that are grown worldwide. Historically, Chioggia Radicchio was valued as a crop cover to protect sandy soils throughout the winter, and growers valued the compact heads for their extended storage capabilities and versatility in culinary preparations. As Chioggia Radicchio was spread worldwide, the name was shortened to Radicchio and became one of the most popular Radicchio types produced for commercial markets. In the modern day, early and late varieties of Chioggia Radicchio allow for year-round production, but Radicchio grown in cold environments is the most desired for its sweeter nature. Radicchio is prized as a delicacy and is utilized worldwide in fresh or cooked preparations.
Nutritional Value
Radicchio is a source of fiber to regulate the digestive tract and vitamins C, E, and K to strengthen the immune system, assist with faster wound healing, and guard the cells against the damage caused by free radicals. Radicchio also produces potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and copper to work with iron to produce red blood cells. In addition to the above vitamins and minerals, Radicchio contains other amounts of nutrients, including zinc, calcium, phosphorus, magnesium, manganese, and folate. The red-hued leaves also provide anthocyanins with antioxidant properties to reduce inflammation and support the body's overall health. The bitter taste in Radicchio is derived from lactucopicrin, also known as intybin, a naturally occurring compound in the leaves. This compound acts as a pain reliever and a sedative in some natural medicines.
Applications
Radicchio has a bitter and subtly sweet taste suited for fresh and cooked preparations. When used raw, Radicchio is popularly shredded, grated, or chopped into salads. The sliced leaves are often tossed with sweet, fatty, or acidic ingredients to help balance their bitterness and are a favored salad component throughout Europe. Radicchio leaves are also sturdy enough to be used as a fresh cup or wrap and are sometimes served with dollops of creamy dips as an appetizer. When cooked, Radicchio leaves develop a sweeter taste as natural sugars are released in the leaves. The leaves can also be soaked in cold water after being sliced to help dissipate their bitter taste. Radicchio is popularly grilled to develop a smoky flavor, and cooked leaves are also served on toast, combined into omelets, or tossed with roasted shrimp. Worldwide, the leaves are simmered into soups, stirred into risotto, or added to pasta and ravioli. The leaves are also baked into focaccia and cooked into various vegetable medleys. In Italy, Radicchio is traditionally served in seasonal recipes to enhance the complexity of dishes. Radicchio pairs well with cheeses such as parmesan, blue, and pecorino, fennel, leeks, garlic, winter squash, and fruits, including apples, persimmons, pears, and pomegranate. Whole, unwashed heads should be wrapped in a damp cloth and stored in a container in the refrigerator, where they will keep for several weeks. Cooked Radicchio keeps for a few days when placed in a container in the fridge.
Geography/History
Radicchio is native to Italy, and wild versions of the species have been growing naturally since ancient times. Wild forms of Radicchio were often considered “poor man’s food” in Italy as it was readily available but had a bitter flavor. These wild forms were also used as animal feed. Over time, farmers began selecting wild Radicchio for specific qualities, and new types were bred for generations to create more palatable types. Spontaneous hybridizations and natural mutations also occurred, advancing the development of cultivated types. The first forms of cultivated Radicchio appeared in the 15th and 16th centuries and Treviso Radicchio, the parent variety of Chioggia Radicchio, was one of the first commercial types. Chioggia Radicchio is thought to have been derived from Treviso Radicchio sometime during the mid-20th century. After its release, Chioggia Radicchio quickly became a favored culinary ingredient in the late 20th century and expanded to markets worldwide. In 2009, a Consortium for the Protection of “Radicchio di Chioggia” was established in Italy and the European Union granted the Radicchio a Protected Geographical Indication when grown in specific regions. Today, Chioggia Radicchio IGP is grown in ten municipalities of Italy, which span across the Venice, Rovigo, and Padua Provinces. Outside of these regions, Chioggia Radicchio is mostly labeled as Radicchio and is commercially cultivated worldwide for sale in fresh markets and through retailers and distributors.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Blind Lady | San Diego CA | 619-381-4475 |
| South O Brewing Catering | Oceanside CA | 925-381-5392 |
| Urbn Pizza Kitchen | San Diego CA | 619-255-7300 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Waverly | Cardiff CA | 619-244-0416 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Bishop School | San Diego CA | 858-459-4021 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Lafayette Hotel - Quixote | San Diego CA | 619-296-2101 |
| Siamo Napoli | San Diego CA | 619-300-4810 |
| Copper Kings | San Marcos CA | 323-810-1662 |
| Mesa College | San Diego CA | 619-388-2240 |
| Ulivo | San Diego CA | 619-962-7345 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Park Hyatt Aviara (Ember & Rye) | Carlsbad CA | 760-448-1234 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Kinme (Deliver to Azuki) | San Diego CA | 619-238-4760 |
| Cardellino | San Diego CA | 619-722-3398 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Vulture / Dreamboat | San Diego CA | 858-342-3609 |
| Wildland | Carlsbad CA | 619-385-0914 |
| Seneca | San Diego CA | 619-588-2411 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Poseidon on the Beach | Del Mar CA | 858-755-9345 |
| The Besta-Wan Pizza House | Cardiff CA | 805-231-2515 |
| insideOUT | San Diego CA | 619-888-8623 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Hilton La Jolla Torrey Pines | La Jolla CA | 858-450-4581 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Fishery | San Diego CA | 858-272-9985 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Hotel La Jolla - Sea & Sky | La Jolla CA | 858-459-0261 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Small Barn | Temecula CA | 951-225-2822 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Pali Wine Company | San Diego CA | 310-893-0038 |
| Nolita Hall | San Diego CA | 619-618-8820 |
Recipe Ideas
Recipes that include Radicchio. One
is easiest, three is harder.
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