There are several varieties of radicchio; each type is named after the region of Italy where it was originally grown. The most common radicchio is the deep-red to burgundy radicchio rosso, also known as radicchio di Verona.

Radicchio di Verona, rosso di Verona, or red Verona chicory is shaped like a cabbage rose, it has shiny, smooth leaves with white ribs and veins.

Radicchio Rosso di Treviso - cultivated in Italy since the 16th century Rosso di Treviso is a spear-shaped radicchio that ranges in color from pink to deep red with serrated leaves that grow straight upwards to a height of 20 centimetres. The tips of the leaves tend to fold in towards each other and enclose the tuft from above. After the forcing operation, the ribs of the leaf are extremely white, while the leaf itself is smooth and carmine red. The final result is a leaf with a faintly bitter taste and a crunchy texture. The production area encompasses many town districts in the provinces of Treviso, Padua and Venice.