Vegetable
Radicchio
S tier
Radicchio is the market name for red-to-burgundy heading Italian chicories—Chioggia round heads being the grocery default—with white veins and a bitter-sweet crunch that loves olive oil, balsamic, and grill char. Colour intensifies in cool weather; heat can make heads looser and more bitter. Texture stays crisp raw and softens silkily when wilted. Quarter and grill, shred into risotto, or raw salad with citrus. Not mild lettuce—balance with fat and sweet. Store cold; cut surfaces brown slowly.
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History
Venetian hinterland growers selected red heading chicories later called radicchio.
Regional radicchio types including Chioggia forms stabilised in Veneto markets.
US specialty produce popularised radicchio as a salad colour green.
Grilled radicchio became a standard restaurant bitter-leaf preparation.