Radicchio (pronounced /rəˈdɪkioʊ/ or /rəˈdiːkioʊ/; Italian: [raˈdikkjo]) is a perennial plant that belongs to the cultivated variety of leaf chicory (Cichorium intybus, from the Asteraceae family). Commonly referred to as Italian chicory due to its frequent use in Italian cuisine, this leafy vegetable is renowned for its vibrant red leaves streaked with white veins, which form a distinctive head. The flavor profile of radicchio is initially bitter and slightly spicy, but it becomes much more mellow when grilled or roasted, making it a versatile addition to a variety of dishes.
In traditional Italian cooking, radicchio is often served grilled with a drizzle of olive oil, offering a smoky, softened taste. It is also a popular ingredient in recipes like risotto, where its slightly bitter flavor balances the creamy richness of the dish. Radicchio is sometimes served alongside pasta or incorporated into more unique preparations, such as stuffing for poultry, layered into savory strudels, or as part of a tangy tapenade.
Additionally, like other types of chicories, the roots of radicchio can be roasted and ground to serve as a coffee substitute or mixed with coffee to add a different flavor dimension. This usage harkens back to a time when chicory was commonly used in place of or alongside coffee beans, providing a robust, earthy taste. Radicchio's adaptability in both culinary and beverage contexts underscores its importance and versatility in Italian and global cuisine.