/tahr-DEE-voh dee treh-VEE-soh/

Marcella Hazan describes this late-harvest radicchio, with its glossy white ribs with a frill of intense red, as the "noblest member" 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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