A tomatillo is a delicious and verdant fruit that is its own thing entirely. Cooked radicchio will also keep for about two days in the fridge but is best eaten right after cooking. Radicchio is easy to grow but performs best in spring (USDA Zone 8 and above) and autumn gardens. Two main types of radicchio can be found in the supermarket. Other varieties, like the white-colored Castelfranco, are grown in Italy and by smaller growers but aren't typically found in the supermarket. Unlike traditional radicchio, which has a bold bitter flavor, pink radicchio is more mild and soft, with hints of sweet and sharp flavors. Photo by Christina Holmes. Radicchio … Believe it or not, culinary experts recommend enjoying this vegetable by itself, not in salad combinations. It'll add beautiful color to your salads and texture to your sautes. The roots of some chicory plants are also dried and ground to make a popular coffee substitute by the same name. Drizzle each piece with 1/2 teaspoon each extra-virgin olive oil and balsamic vinegar. You Might Also Like: What Does Pumpkin Taste Like? Because radicchio rosso di Treviso — the real thing, which is named after the tiny picturesque northern Italian town that gave birth to it — only grows in a fertile patch of foggy land where precious minerals flow in fresh mountain streams and radicchio farmers are considered artists. In fact, it's often called Italian chicory because of its prominent position in Italian cooking. Like a fine wine, Thai green curry has gotten better with age. Radicchio also comes with its own folklore. Other varieties include 'Tardivo', Treviso tardivo is considered the king of radicchio in Italy, a real gourmet specialty. It's just as easy to prepare, but it has a distinctive bitter taste that mellows with cooking. Radicchio, Fennel, and Olive Panzanella. If you’re using it for a salad you can simply keep peel leavings and chop or slice to your desired size. When using radicchio whole or in wedges, trim the base but do not remove the core. And some have long considered the tender vegetable a libido booster. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. However, while cabbage can be rubbery, radicchio is more crisp. Wash just before use and remove the outer most leaves before slicing. Treviso tends to be milder in flavor, but the two can be used interchangeably in recipes. Radicchio is a member of the chicory family, a group of cabbage-like, leafy vegetables that are known for their spicy bitterness. You must trek all the way to Treviso. You can eat radicchio from top to bottom without it giving you a hard time, although it's still firm—just not hard or fibrous. However, because these bitter compounds are water soluble, you can tone down the bitterness by soaking the cut leaves in water. Mix 1/4 cup lemon juice, 1/4 cup white wine vinegar, 1 cup olive oil and 4 teaspoons of sugar in a large bowl. Often mistaken for each other in the grocery store, Chioggia radicchio and red cabbage are actually two different plants. What does radicchio taste like? Colored with variations of red, from the quinoa to the grapes, this cauliflower salad will be your go to autumn side dish. In Treviso, where locals fiercely defend the vegetable against counterfeits, it’s dubbed “the winter flower” because it flourishes when placed in Alpine water pools. Whatever way you cook radicchio, it's a delicious, healthy way to spice up your crisper drawer. It's probably seldom eaten raw all by itself or in large quantities, but it makes a tasty addition to a salad of lettuce and baby spinach. Get daily tips and expert advice to help you take your cooking skills to the next level. Read on to learn all about this hearty, healthy and tasty vegetable. (Perforated bags allow ethylene to escape, which helps keep produce fresher longer.) To tell the two apart, look for the bright white veins on a head of radicchio. Its “death” — what Italians call the best way to fully enjoy something — is to have it straight with two heart-shaped tardivo leaves. Radicchio can last for up to two weeks in the crisper drawer of your fridge, but for the best texture, use within a week of purchase. Like all chicories, radicchio has a structural sturdiness and a distinct bitterness that balances the sweeter, more delicate lettuces with which it is often combined. According to legend, in the Middle Ages “its seeds were transported by the wings of doves and thrown on top a cathedral, where they flourished like flowers,” says farmer Paolo Manzan, president of Consorzio Tutela Radicchio Rosso di Treviso, an actual consortium that protects the veggie in Europe. Season to taste with salt and ground pepper. Chopped radicchio can be sautéed or braised, much like cabbage, and served as a side or stuffed into poultry. Akepong Srichaichana / EyeEm / Getty. This is a recipe for a citrusy roasted cauliflower and radicchio salad. This most precious variety, with its dark leaves that curl inside at the very top like the tentacles of a squid or a cat-o’-nine-tails, is a challenge to find even in Rome. The leaves should be intact and undamaged, and if there are darker parts, that usually means that the head has been on the shelf for longer. Radicchio has a mildly bitter taste … It's often paired with sweet or acidic ingredients to make a salad with balanced flavors. Some smoke it like pot. Today you’ll find it on pizza and in creamy sauces, jams and biscuits — and even ice cream, cheese and tea. If you want larger pieces for grilling or roasting, cut the radicchio in half and cut out the white stem at the base of the head. In Italian cuisine, it is usually eaten grilled with olive oil, or mixed into dishes such as risotto. Salads don't have to be cold. The premium, sweeter radicchio is called tardivo, meaning “late” (it flourishes and is picked later in the year compared to the other ones). Radicchio has a bitter, spicy flavor, especially when eaten raw. I love to eat radicchio with oranges and pine nuts. It prefers more frequent but not deep watering, though the amount of water varies based on soil type. And please don’t call it red chicory — that would be an insult. You can tell the two purple vegetables apart by radicchio's distinctive white-veined leaves and deeper, redder background color. It's the red/purple leaf in the mix with white veins. Pictured Recipe: Cider & Honey Kohlrabi Slaw with Radicchio. Thinly sliced hard salami helps turn this panzanella salad … Radicchio Salad with Golden Raisins - Core and thinly slice washed radicchio (2 heads) and set aside. What Does Radicchio Taste Like? Medieval monks used it to treat anemia. Slice raw radicchio into thin strips and add to salads for extra crunch and a hit of spicy bitterness.