In Italy the word radicchio is used to describe chicory, a bitter salad leaf. Because of the special qualities of radicchio di Treviso and radicchio di Chioggia, most other countries use 'radicchio' to describe the different types of red chicory with long, tapering leaves or like a small tightish cabbage, purple red in colour and with white ribs. As with all the chicories, the leaves are slightly bitter. If serving in a salad, they are improved by the addition of a slightly sweet dressing.
