radicchio di Castelfranco

/rah-DEE-kyoh dee kah-stehl-FRAHN-koh/

With a large, loosely packed head of dappled leaves with a tinge of pink, Marcella Hazan describes this as the one of the "noblest members" of the radicchio family, It appears around November and is good in salads but not to be overlooked as an ingredient for risotto or as an accompaniment to meats either braised, baked or grilled.

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