It can be eaten raw, cooked, chopped, sautéed and grilled. In Italy it is usually added to risotto and tomato sauces. It combines well with citrus, pear, pomegranate, tomatoes, balsamic vinegar, walnut oil, anchovies, candied nuts, pepper, provolone, parmesan and gorgonzola.
In different parts of Canada, the Radicchio Festival takes place each year, in which this plant is honored along with the famous place where radicchio is associated: the Italian city of Treviso. This festival includes a cooking contest that features the plant as the main ingredient. It is certainly an original and healthy way to enjoy such an appealing vegetable.
It originated in the Mediterranean, mainly in Italy where its use is widespread, and where some types of radicchio include the Protected Geographical Indication (PGI). Its consumption spread to Europe by the Romans who used it in their dishes. The white color of the veins on the leaves is due to the deprivation of light, which also causes its bitter taste.
20 calories per 100 grams. It provides plenty of vitamin A and B, as well as calcium, potassium, magnesium and other minerals. Its consumption promotes liver function in addition to having digestive properties.