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Radicchio is a quick growing red colored leafy vegetable sometimes known as Italian chicory. It was developed at the end of the nineteenth century and is considered one of the healthiest leafy vegetables known to man.

There are approximately 19 varieties of radicchio and most of them are named after the different regions in Italy where they originated. The two most well-known varieties in the United States are Radicchio di Chioggia and Radicchio di Treviso.  

Chioggia has dark burgundy leaves with contrasting white ribs. This deep red, round vegetable resembles a small head of cabbage. It smooth leaves are easy to peel and have a bittersweet flavor which mellows when it is roasted or grilled.

Treviso

Treviso (pictured right) is a small spear shaped variety, has a violet purple color and resembles Belgium endive.

It was during the 1980's that this vegetable become popular in the United States. In addition to adding color and flavor to dishes, radicchio is also highly nutritious. It is very efficient in toning the liver and purifying the blood, due to its potent antioxidant properties. 

Radicchio can also provide aid for all those who suffer from insomnia. It is loaded with various minerals such as zinc, copper and magnesium. It is also rich in Vitamin C, thiamine, riboflavin, niacin, Vitamin B-6, and vitamins A and E.

To learn more about Radicchio & Treviso and how they are cultivated in the US, visit our supplier's website, J. Marchini Farms, the industry leader in export radicchio.

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