The beautiful red globes spotted in the grocery store is named Radicchio (ruh-DEE-key-oh) a species of chicory. They are grown in a plethora of nations and states, but the Italians claim they do it best. To reinforce this, chicories that are grown in Italy have the IGP Italian certification, which stands for Indication of Geographic Protection. They claim that since it was grown on Italian land that the taste is sweeter, the bitterness sharper, and the crunch crunchier. I’ve never had the opportunity to eat an Italian grown IGP Radicchio so I can’t say if the claim is baseless or not. But the ones I have eaten in NYC are best from November to February when the bitterness is not as harsh.
The bold flavor of Radicchio is best met with other bold flavors. The bitter Radicchio can be the perfect addition to balance the flavors of a dish, or it can come on too strong. In these cases, balance by adding something sweet, salty, and sour. Fight fire with fire. Toss with pasta, nuts and bacon, or try it with squash, feta, red onion, and pine nuts, even a bold anchovy vinaigrette will challenge the radicchio. 1 small head of Radicchio can last in the fridge about 10 days, just pick off the wilted leaves when ready to eat. Mix with other salad greens when inspiration slows.