Radicchio

This colorful chicory is the prize of the Veneto. Two major varieties are cultivated, radicchio di Verona, fluffy, round, burgundy red heads, and radicchio di Treviso, with long pointy leaves, large white veins, and a paler shade of red. Castelfranco and Chioggia are two additional varieties. Sometimes the leaves are almost white with pale pink, red, or green streaks. Radicchio is mildly bitter and may be braised, grilled, or sautéed. It is also used in salads.