Radicchio celebrates the origins’ many years old.
The radicchio first appeared in Italy in the third century, in the region of Treviso, and because to the technological aspects of production that are still in use today, it was transformed from being a common vegetable consumed by the underprivileged into a valuable and sought-after vegetable.
With the staging of the first radicchio show, carried out in December 1900 at the agronomic Giuseppe Benzi’s suggestion, the unmatched excellence of the product was firmly recognised.
The radicchio is distinguished by a large, tightly closed head.
The primary rib of the leaves, which is white, is highly accentuated and deep red in hue.
It has a somewhat bitter flavour and a modest crunchiness.
The serrated and enclosing leaves, which have a tendency to seal the tuft in the apical section, are shown in opposition by the late plurality.
Strong vinous crimson in hue, delightfully bitter in flavour, and crunchy in texture. This vegetable may be preserved by storing its leaves dry in the refrigerator.
It is quite adaptable and lends itself to a wide variety of culinary treatments, including the delectable “crespelle with radicchio.”
It may be consumed both fresh and cooked. In reality, it is a component of many dishes, including risottos, pastas, mixed salads, and fish or meat main courses.
It tastes great all by itself whether stir-fried or grilled.
Especially during the female menopause, green radish cultivars have significant levels of calcium and vitamin A, both of which are beneficial for preserving our bones and eyesight.
They are therefore a fantastic substitute for milk and cheese to strengthen the bones without running the danger of consuming too many calories.
Due to the presence of polyphenols, folic acid, as well as the unique combination of vitamins B, C, K, P, and minerals, it also has true anti-aging qualities.
Although there aren’t many risks associated with consuming large amounts of radicchio, it’s still a good idea to be aware of them.
If you have cholecystitis, gastroduodenal ulcer, or kidney stones, it is best not to push yourself too much.
Finally, it may also stimulate the uterus if you are pregnant, therefore it is better to only consume it if your doctor has given the go-ahead.