Description
Red radicchio is the king of the Venetian winter. There are several varieties, each tied to a place: round Chioggia, variegated Castelfranco, early and late Treviso, pink Gorizia.
Its bitterness softens with cooking: sautéed, grilled or roasted it becomes tender and caramelised. Raw and thinly sliced, it gives character to salads and pairs beautifully with oranges, walnuts and seeds.
Its bitterness softens with cooking: sautéed, grilled or roasted it becomes tender and caramelised. Raw and thinly sliced, it gives character to salads and pairs beautifully with oranges, walnuts and seeds.
