A red-leafed Italian chicory often used in salads. There are many varieties, but the most common types in the United States are radicchio di Treviso (commonly referred to as Treviso) and radicchio di Verona. The former is narrow and pointed with tighter and tapered heads, the latter is more bulbous. All varieties are tender with a slight bitter flavor. It is available year-round, with a peak season from winter to early.


Other names: Radicchio, Radicchio Di Treviso
Translations: Τρεβίζο, Trevizo, تريفيزو, Trévise, トレビゾ, 트레 비소, טרוויזו, Тревизо, ट्रेविसो, Тревізо, 特雷维索, Тревизо, Тревизо

Physical Description

Leafy, red and white vegetable resembling lettuce. It appears as red leaves with white ribs.

Colors: Red & white leafs

Tasting Notes

Flavors: strong & bitter
Mouthfeel: Crisp
Food complements: Strudel, Pasta, Cheese, Bacon, Pancetta, Balsamic vinegar
Wine complements: Red wine
Beverage complements: Pomegranate juice
Substitutes: Endive

Selecting and Buying

Seasonality: opctober, november
Peak: november
Choosing: A good wine red color and crisp feel
Buying: Found at most markets, from outdoors to traditional supermarket.
Procuring: Harvested in late fall, can now be found in Napa Valley. After picking, they are stored in dark sheds at around 60 degrees with constant watering to give them the rich dark red coloring.

Preparation and Use

A good wine red color and crisp feel

Cleaning: outer leaves are discarded, and then it washed

Conserving and Storing

best stored in a dark place


Identified with Italy because of its growth near Treviso

History: Egyptians bred its predecessor, chicory. It was used in the Middle Ages by monks and nobles. Around 1860, Francesco Van Den Borre, a Belgian agronomist, developed techniques to enhance the plant's character, working near the city of Treviso. Additional details, iincluding links to specific Italian DOP regulations,

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