It’s easy to say “radicchio.” It’s that delicious variety of cabbage, usually with round purple leaves and a harvest that starts around November, that we like to use in risottos and savory pies. But radicchio, with its typically bitter and intense flavor, is also great for salads – accompanied by smoked salmon, for example.
Cultivated above all in northeastern Italy, it is from 5 localities in the Veneto region that the same number of PGI (Protected Geographical Indication) denominations originate. But what are these varieties and which recipes are best to use them in? Here are a few ideas to give a touch of refined taste to your winter menu.
Early Red Radicchio from Treviso PGI
One of the best known and appreciated varieties, early red radicchio has long, hooked leaves. It’s called “early” because, compared to other varieties, it is harvested at the beginning of September. For it to ripen, the leaves are tied with an elastic band for at least two weeks, to deprive them of light. With a slightly bitter taste, this radicchio variety is excellent for first courses, accompanied by cheese – in a pasta dish with scamorza, for example!
Late Red Radicchio from Treviso PGI
Also known as the Italian "king of radicchio," this variety is harvested in the middle of winter, after at least two frosts, which gives its leaves a characteristic crunchiness and flavor. To produce it, farmers must follow a strict regulations imposed by the consortium: bunches of radicchio must be placed in tanks with running water, where they undergo the technique of “forcing” and “whitening.” What’s the best way to use this variety of radicchio? In a salad, its bitterish taste is more enjoyable – otherwise, we suggest combining it with nuts for sauces, like hazelnuts or walnuts, both of which feature an oily consistency that pairs very well with the radicchio’s intensity.
Radicchio di Chioggia PGI
Perhaps the best known and most purchased variety is radicchio di Chioggia, since it can be found on the supermarket shelves year round in Italy. It has the shape of a round ball, with the leaves curled up onto themselves. Great for salads, perhaps paired with bold-flavored cheeses, such as gorgonzola or taleggio, which help to balance the radicchio’s bitterness.
Radicchio Variegato di Castelfranco PGI
This radicchio is a cross-breed, created at the end of the nineteenth century, by combining Treviso radicchio with escarole chicory. In fact, it looks more like a head of salad and its color is yellowish with purple spots. We suggest eating it raw, seasoned with just a drizzle of oil, but you can also try it with gorgonzola cheese. Simply irresistible.
Radicchio di Verona PGI
This variety is also well known for its elongated oval shape, with purple leaves, white veins and decidedly sweeter flavor. It’s harvested early and late, and it’s the king of risottos. Try it with brown rice and gorgonzola, or with saffron.