Radicchio belongs to the chicory family, looks strikingly similar to red cabbage, and is predominantly used in Italian cuisine, grilled or raw, as a dressing for salads, pizzas and pastas. It has a strong bitter and spicy flavour that pairs very well with sweet, acidic and salty ingredients like oranges. Cultivation of radicchio began as early as the fifteenth century in various regions of Itay, but this red version was engineered by a Belgian agroeconomist in 1860. It grows best during the cooler seasons and can be harvested when the heads become firm by cutting the plant above the soil line.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.