La Rosa di Veneto Radicchio (Italian)

Seasonality: Dec - Mar
Origin: Italy

Shaped similar to a regular radicchio, the soft pink leaves of the La Rosa di Veneto variety are slightly full and not quite as tightly packed as its maroon cousin.

Radicchio is a leafy member of the chicory family, which explains its strong bite when eaten raw.

The production of radicchio is very labor intensive that involves stages both in the field and then finished in complete darkness for several weeks.

Radicchio is best appreciated sautéed, braised, grilled or roasted as cooking softens and develops its characteristic tangy flavor; it can also be eaten raw shredded into salads to add a peppery accent as well as a splash of unique color.