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Description: In Italy the word radicchio is used to describe chicory, a bitter salad leaf. Because of the special qualities of radicchio di Treviso and radicchio di Chioggia, most other countries use 'radicchio' to describe the different types of red chicory with long, tapering leaves or like a small tightish cabbage, purple red in colour and with white ribs. As with all the chicories, the leaves are slightly bitter. If serving in a salad, they are improved by the addition of a slightly sweet dressing.
|Rather beautiful radicchio, with thanks to Firma Pasquetto in the Markthall in Innsbruck||
Latin: Cichorium intybus (Linnaeus) var. foliosum Hegi
Most frequent country: Widespread
Substitutes: radicchio, rocket or any other bitter salad leaves.
See places: Italian food and cuisine
See foods and dishes: radicchio di Treviso