Ingredient of the Month: Radicchio di Treviso

Radicchio, frisee, escarole, Belgian endive, puntarelle - what do all of these have in common?  They're all members of the chicory (chicorium) family.  Five or ten years ago, Radicchio di Treviso (left) was not regularly found, but these days, these elongated heads, resembling romaine lettuce with deep ruby leaves and white stems, can be found in most farmer's markets and supermarkets.

In 1996, Radicchio di Treviso and its cousin, Radicchio di Castlefranco were given the IGP (Indicazione Geografica Protetta) certification.  This means they can only be sold if they are produced in Treviso under the supervision of the Corsorzio Radicchio di Treviso.

I love radicchio's vibrant color, crunch and zesty peppery flavor.  (See the recipe of the month: Radicchio di Treviso with Ginger and Mielito).  Though you can find it anytime of year, it's most delicious when harvested in the fall or spring.  That said, bring on the spring!!

To read more about Radicchio: Click here