Raddichio, also known as Italian chicory, is a member of the chicory family that is prominent in Italian cuisine. Radicchio has a flavor that is bitter and spicy that mellows into an earthy sweetness when cooked. It tastes like a cross between romaine lettuce and endive: earthy, fresh, and complex. Raddichio is exceptionally delicious when grilled or roasted.
Uses: The individual leaves of raddichio can be used raw as an edible spoon for appetizers. Roast halved heads of raddichio until deeply caramelized and pair with balsamic vinegar, a heap of fresh cheese, and toasted nuts.