Radicchio

  • Latin name: Cichorium intybus var. foliosum
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Radicchio is a vibrant and slightly bitter leafy vegetable, part of the chicory family, often recognized for its deep red or purple leaves with white veins.
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  • Latin name: Cichorium intybus var. foliosum
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Description and nutritional values

The flavor of radicchio is often described as pleasantly bitter, and it becomes sweeter when cooked. It adds a refreshing bite to salads when eaten raw, typically paired with sweeter ingredients like fruits, nuts, or mild cheeses to balance its bitterness.

Roasting or grilling radicchio brings out its natural sweetness and mellows its sharpness, making it a popular choice in Mediterranean cuisine. Beyond its culinary appeal, radicchio is also rich in nutrients. It contains antioxidants, vitamins K and C, and is a good source of dietary fiber. Its bright pigmentation is due to anthocyanins, which are known for their anti-inflammatory properties.

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