Radicchio

Radicchio is a red leafed, white veined variant of chicory, grown primarily around Treviso in Italy where several types have name protected status. It was eaten during the Middle Ages, but not until the 16th century did the deep red colour and the bitter taste get developed. It isn't a natural process, this colour is forced. Young plants are removed from the soil and brought indoors to sheds, where their roots are placed into circulating spring water. The darkness causes them to lose the green chlorophyll and the hearts develop the deep red colour. Once at this stage the farmer discards the outer leaves, and they are ready for market. The roots are often sold still on the plant - they can eaten like a radish. A good radicchio is large and heavy; avoid small heads as they are a sign of age, the outer leaves being stripped. Be also aware of different varieties, some are are tight and compact with red leaves and white veins, others are whiter with red flecks, and yet others are pointed in shape or loose like endive!
Radicchio leaves are firm and as well as being eaten raw can also be cooked or grilled. Their bitterness counters more robust fruity flavours. Radicchio is a source of trace elements including potassium, copper and manganese, as well as vitamin C, E, K, and folate.