Radicchio (Cichorium intybus var. foliosum) is a variety of chicory, sometimes known as Italian chicory, that is grown as a leaf vegetable used in salads. It is a perennial plant, usually grown as a hardy annual. Radicchio has a white-veined red leaf, which is perished and eaten raw in salads, grilled, braised, or sauteed. It has an earthy, slightly bitter and spicy flavor, which mellows when cooked. The plant is of the Asteraceae family, which also includes lettuce, endive, and escarole. Radicchio is native to the Veneto region of Italy, where it has been cultivated since the 15th century. In Hebrew, radicchio is known as רדיצ'יו. In French, it is called chicorée rouge, in Spanish radicchio or achicoria roja, and in German Radicchio or Roter Chicoree.
Leaf vegetable
Radicchio is a perennial cultivated form of leaf chicory, commonly used in Italian cuisine. It is grown as a leaf vegetable and usually has colourful, white-veined red leaves that form a head. Radicchio has a bitter and spicy taste that mellows if it is grilled or roasted.