Radicchio Red Treviso

Fact: Italian heirloom veggies are ridiculously good-looking. This beauty originated in Roman times, and its green heads begin to turn a deep red with white midribs and veins once the weather cools. Another fact: it’s an excellent autumn veggie, and the heads regenerate if cut off carefully above ground level. Final fact: we have like ten more facts about this radicchio but have run out of space so please invite us for dinner and we’ll tell you the rest.

Red Treviso’s tender, slightly bitter leaves and heart are delicious when added raw to salads or sautéed with other vegetables. If you’re one of those people who likes to cook things the way they “are meant to be cooked”, then copy our Northern Italian brethren and whip up a radicchio risotto or pasta. We’ll be there in ten.