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The red leaves of radicchio are amongst the most striking of the new salad vegetables introduced to Britain at the end of the twentieth century. It is a variety of chicory, and comes, as its name suggests, from Italy (an alternative Italian name for it is cicorie rosse, ‘red chicory’). The type most often seen in Britain is Verona radicchio, which looks like a small crimson lettuce, but there is another sort, the Trevisa radicchio, which has long narrow leaves more closely resembling those of the standard chicory (radicchio is called trévise in French). The Italian word radicchio comes ultimately from Latin rādīcula, a diminutive form of rādix, ‘root’.

Subjects: Cookery, Food, and Drink.

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