Radicchio

Trévise

What it is

The long Treviso variety is forced in spring water drawn from underground, which keeps it at a constant temperature while the outer leaves are stripped away — a process closer to a spa treatment than farming, and it takes weeks.

In the kitchen

Grill or roast it. Heat and a little sugar or balsamic turn the bitterness into something closer to caramel.

Goes with

Balsamic vinegar Olive oil Parmesan Walnut Honey Guanciale Orange Blue cheese

Same species

Barbe de capucin Castelfranco chicory Belgian endive Escarole Frisée Puntarelle

Also used with

Smoked scamorza Taleggio Saba (cooked grape must) Vialone Nano rice Gorgonzola dolce

In season alongside

Brussels sprout Carrot Doraji (balloon flower root) Fresh ginseng Hunchback cardoon Nanohana (rapeseed blossom)

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