Michigan State University Extension
Preserving Food Safely - 01600784
10/13/97

RADICCHIO- GENERAL INFORMATION

Radicchio
 is  a  red-headed  cousin  of Belgian endive.  It

looks
 like  the  heart  of the red cabbage and is about the

size
 of  a  small  head  of   lettuce.  There  are  several

varieties
that are used in Italy,  but the one export to the

United
States is called Red Verona chicory.  It has   a very

pretty
 purple-red color and the leaves have a nice, smooth,

string-free
texture.   Radicchio has almost the  same bitter

flavor
 as  Belgian  endive,  but  it  isn't quite as crisp.

Radicchio
 is  very  similar in  flavor  and  texture to the

Belgian
endive, which  sells  for  half  the  price.   As it

becomes
more popular,  increased supplies of  radicchio will

eventually
translate  to  lower prices.                     

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