Radicchio tardivo, with its slender, creamy white stalks and curly, flaming purple leaves, is the most spectacular specimen of the many Italian varieties, hailing from the Veneto region of northern Italy. Slightly bitter, it has a crisp, clean, wintery flavor, with a texture that is crunchy and juicy when raw and satisfyingly meaty when cooked. Use it to make a risotto with a creamy cheese like taleggio, or roast it in the oven with orange zest.
Radicchio tardivo is the most spectacular specimen of the many Italian varieties. Giulia Scarpaleggia
