Radicchio  Cichorium intybus

French: Radicchio
Origin: Italy

The Italian term for red chicory which resembles red cabbage with a white base and a slightly bitter flavor

Red chicories are well known throughout the Venetian region they include the Rossa di Treviso, with round or the elongated heads of radicchio or the chioggia.

Radicchio firm leaves with white stems and red edges bring a crunchy, sweet flavor to a dish or when served plain

Purchasing:  Look for fresh, attractively-colored radicchio, deep red, marbled with white veins, without blemishes or softness.

Preparation:  When cooked red chicory loses its characteristic color. It is often added to risotto with champagne: sautéed arborio rice cooked with champagne, with radicchio, mushrooms and Parmesan.

Nutritional values per 100 g
Calories: 23; Water: 95%; Carbohydrates 4.7 g; Protein, 1.7 g, Fat: 0.3 g. Rich in phosphorus, calcium, and Vitamins B and C

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