Radicchio, Bitter, Spicy and Mellow
Marty Martindale

Pronounced “rah-DEE-kee-oh,” this stunning red cabbage-like head is contrasted with stark whire ribs. Actually, it is a chicory, sometimes called Italian chicory. It shines when grilled or roasted!

Radicchio was first developed in Italy, but today’s version of it was in 1860 engineered by a Belgian agronomist into the dark red and white vegetable we know today. His process was similar to the development of Belgian Endive.

Radicchio is high in fiber, as well as Vitamin C. Some early uses were to assist with insomnia, digestive disorders, liver problems and slow metabolism.

Two types of radicchio are available in the U.S.:  Treviso, cone shaped and Verona, round heads. Both varieties have dark red leaves with white ribs.

Select radicchio with crisp leaves and no bruises. Place in a plastic bag and refrigerate. It keeps for approximately a week.  Simply remove leaves, as needed, and rinse under cool water.


Besides eating radicchio raw with olive oil and a big of salt, check these sites for many recipes:


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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