This variety of radicchio has soft pink leaves that are slightly full and loosely packed. It is part of the chicory family which explains its strong bite when eaten raw.
Radicchio (La Rosa di Veneto)
Radicchio is best appreciated sautéed, braised, grilled or roasted as cooking softens and develops its characteristic tangy flavor. It can also be eaten raw shredded into salads to add a peppery accent as well as a splash of unique color.