Castelfranco
Description
A seasonal variety with the mildest flavor of all the chicories. Individual heads with attractive purple red flecked, creamy white leaves.
Seasonal Availability
Late fall through winter
Applications/Techniques
Excellent for use in creamy soups, risottos and salads. A salad with a rich, powerful anchovy dressing that makes the faint bitterness seem almost sweet.
History
The varieties of radicchio are named after the Italian regions where they originate: the most ubiquitous variety in the United States is radicchio di Chioggia which is maroon, round, and about the size of a grapefruit. Somewhat less common in the States is the radicchio di Treviso, which resembles a large Belgian endive: other varieties include Tardivo, and the white-colored radicchio di Castelfranco both of which resemble flowers and are only available in the winter months.
Flavor Friends
- Apples
- Figs
- Lemon
- Nuts
- Olive oil
- Watercress
