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Radicchio is a ruby-red Italian chicory with distinctive bitter, spicy-peppery flavor. The tight, cabbage-like heads add stunning color and sophisticated bite to salads, while grilling transforms them into sweet, caramelized delights.
Grilling or roasting transforms radicchio - the sugars caramelize while bitterness mellows dramatically. Soaking in cold water for 30 minutes reduces bitterness slightly for raw use. Pairing with sweet (balsamic, honey), fatty (olive oil, cheese), or salty elements balances the bitter notes.
Anthocyanins - the same antioxidant pigments found in blueberries and red cabbage - give radicchio its deep red-purple color. These compounds provide significant health benefits including anti-inflammatory and cardiovascular protection. The color intensifies with cold exposure during growing.
Common varieties include Chioggia (round, cabbage-like, most common), Treviso (elongated, pointed leaves, milder), and Castelfranco (pale green-yellow with red speckles, mildest). Treviso is prized for grilling; Castelfranco for raw salads. All are Italian chicory varieties.
Store radicchio unwashed in a plastic bag in the refrigerator for 1-2 weeks. The outer leaves may wilt but inner leaves stay fresh. Trim and wash just before using. Doesn't freeze well.
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