Radicchio (pronounced ra-DEEK-ee-o) is a leafy member of the chicory family, often called Italian chicory, which explains its bold, bitter flavor. Although it's compact like red cabbage, radicchio's leaves are thinner and more tender unlike red cabbage's firm and waxy texture.
Crisp and colourful, Radicchio is a popular addition to many salads because of its bright colour and unique flavour.
Red cabbage and radicchio may resemble one another, but when it comes to flavor, it has a bitter and spicy taste, which mellows when it is grilled or roasted.
With its crunchy burgundy leaves and contrasting white veins, Radicchio is a vibrant, versatile leaf.
When eaten raw it has a distinct and sharp flavour to give cold salads a extra flavour dimension. When it is cooked, the flavour mellows and softens.
Radicchio is vitamin rich and full of antioxidants. It is a source of Vitamin C, Thiamine, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Vitamin A, and Vitamin E.
Radicchio combines well with salty and sweet flavours and can be served raw or cooked with many dishes. We suggest using it in risottos, tossed through hot pasta or simply grilled.