Radicchio: Italy's bold, beautiful bitter leaf

Radicchio isn’t just another leafy green. It’s a slightly bitter Italian vegetable that brings colour, contrast, and character to almost any dish. While it may not be as famous as basil or rocket, radicchio has long been celebrated in Italian kitchens for its unique flavour and stunning appearance.

Let’s dig into where it comes from, what makes it special, and how you can use it in your own cooking.

What Is Radicchio, Exactly?

Radicchio (pronounced rah-DEE-kee-oh) is a type of chicory, a leafy vegetable in the same family as endive and escarole. While chicory varieties are grown worldwide, radicchio is quintessentially Italian, especially in the northern regions like Veneto, where it’s been cultivated since at least the 15th century.

It’s best known for its vibrant purple-red leaves with white veins and distinctively bitter flavour, which mellows beautifully with heat or pairing.

Where Does It Come From?

In Italy, radicchio is much more than a salad green. There are multiple varieties, each tied to a specific region and growing method, many of them protected with IGP (Indicazione Geografica Protetta) status. Some of the most famous include:

• Radicchio di Chioggia – The most common variety, round and cabbage-like, with tightly packed burgundy leaves. This is the one you’re most likely to find in Australia.

• Radicchio di Treviso – Long and slender with crisp leaves, often grilled or roasted. It has a more delicate bitterness and striking shape.

• Radicchio Tardivo – A winter-harvested Treviso variety with deeply curled leaves, grown using a unique forcing process. Rare and prized for its complexity.

Radicchio in Australia

Here in Australia, the most common type available is Radicchio di Chioggia, especially in farmers’ markets, specialty grocers, and Italian delis during the cooler months (autumn and winter). You may occasionally spot Treviso-style varieties from local growers, particularly in regions with cooler climates like Victoria or Tasmania.

If you’re shopping locally, look for firm, brightly coloured heads with crisp leaves — and don’t be afraid of a little bitterness. That’s where the magic is.

Flavour Profile: Bitter, Bright, and Balanced

Radicchio’s signature bitterness is what sets it apart, but don’t let that scare you off.

Its flavour is:

• Bitter but balanced, especially when paired with rich, creamy, or sweet ingredients

• Nutty and mellow when grilled, roasted, or braised

• Refreshing and sharp when used raw in salads

It’s the kind of ingredient that adds complexity to dishes. Think of it as the “Campari” of the vegetable world.

How to Use Radicchio in the Kitchen

Radicchio is incredibly versatile. You can eat it raw, cooked, or even pickled. Here are some of my favourite ways to use it:

• Raw in salads – Slice thinly and pair with oranges, fennel, walnuts, or gorgonzola for balance.

• Grilled or roasted – Cut into wedges, drizzle with olive oil, and char until tender. Add balsamic vinegar for sweetness.

• In risotto – Stir finely chopped radicchio through risotto with butter and Parmigiano for a classic Northern Italian dish.

• On pizza or focaccia – Lightly wilted radicchio adds colour and bite.

• With pasta – Toss into a pancetta and onion sauté, then stir through short pasta and a splash of cream.

Pro tip: A little radicchio goes a long way. Use it to contrast richness, add depth to your plate, or turn a simple salad into something bold and beautiful.

#thecoastalitalian