Radicchio from Castelfranco (Chicorium intybus)

Radicchio from Castelfranco (Chicorium intybus): this ancient variety, tasty and beautiful, comes from the pleasant town of Castelfranco in Veneto. It was selected at the end of the 19th century and taken care of by the hard-working Venetians which led up to the current variety. It has great organoleptic characteristics and it's easy to cultivate but, there IS a but, to obtain a truly exceptional product it is necessary to resort to bleaching. To be sown from spring to autumn. After about two months the head is ready for bleaching. Although very common, its organoleptic characteristics are much better. Quote from the website of the municipality of Castelfranco : "The splendid colours, the shape that looks just like an open rose, its delicate taste and beautiful appearance cause it to be one of the most admired radicchio. Its slightly curled leaves have variegated red stripes distributed in a balanced way over the whole surface, the veins range from vinous red to light purple. The taste varies from slightly sweet to bitterish but at the same time it remains delicate. The radicchio from Castelfranco is the prince of white radicchi, it was branded I.G.P. (Protected Geographical Indication) in 1996".

http://www.castelfrancoveneto.it/radicchio-variegato-di-castelfranco/