Radicchio

Radicchio is a bitter Italian chicory with striking red and white leaves. Learn how to grill, braise, and balance its pleasantly bold flavor.

Storage

Wrap heads loosely in plastic or a damp towel and store in the crisper drawer. Keep away from ethylene-producing fruits which accelerate decay.

Keeps For

Farm-fresh radicchio keeps 2–3 weeks; grocery-store more like a week. The outer leaves wilt first, but the inner leaves stay crisp.

Flavor Profile

Distinctly bitter with a peppery bite that mellows significantly with cooking. The crisp leaves have a satisfying crunch when raw. Grilling or roasting caramelizes the sugars and tempers the bitterness into something complex and slightly sweet.

How to Prep

Quarter through the core so leaves stay attached. Rinse briefly and pat dry. For salads, tear or slice leaves and soak briefly in ice water to crisp. The core is edible when cooked but can be bitter in salads.

Ways to Cook

1 Grill wedges until charred and slightly wilted but still crisp
2 Toss raw into salads with bold dressings and rich cheeses
3 Braise in wine or stock until tender and sweet
4 Add to risotto in the last few minutes for color and bite
5 Roast with balsamic and olive oil until caramelized
6 Shred into pasta with bacon and cream
7 Use as a vessel for appetizers and dips

Pairs Well With

gorgonzola parmesan blue cheese balsamic vinegar olive oil bacon walnuts apples pears oranges anchovies cream white beans prosciutto

Good to Know

The bitterness can be intense for some palates—pairing with fat, acid, and sweetness helps balance it. Grilling too long turns it mushy; aim for charred but still crisp.

Did You Know?

Radicchio is a Venetian specialty, and the Veneto region of Italy grows several distinct varieties. The most famous, Radicchio di Treviso, has elongated leaves and is often grilled in trattorias throughout the region.