Two popular varieties include radicchio di Verona and radicchio di Treviso.
Radicchio Lettuce is grown in California, New Jersey, Mexico and Italy.
Radicchio Lettuce leaf with a faintly bitter taste and a crunchy texture, to
reduce its bitter taste by soaking the leaves in water first.
Raw Radicchio used in salad with hearts of palm and raspberry vinaigrette, feta
cheese and herb vinaigrette, arugula, endive, olive oil, balsamic vinegar and
Parmesan shavings, also served with tuna steaks.
Rich in vitamin A, vitamin C and calcium, radicchio provides a source of fiber.