Radicchio

Elija un lugar con sol pleno o semisombra y suelo fértil bien drenado con pH 6,0-7,0. Mejore el suelo con compost antes de sembrar.

Siembre a mediados de verano para cosecha de otoño, o en primavera en zonas de inviernos suaves. Plante semillas a 1 cm de profundidad y 30 cm de separación. Las cabezas necesitan frío para formarse correctamente.

Riegue de forma uniforme para evitar el espigado. Abone con fertilizante nitrogenado al inicio del desarrollo. Las heladas suaves mejoran el sabor reduciendo el amargor.

Radicchio (Cichorium intybus var. foliosum) is a cultivated form of common chicory, a species native to the Mediterranean basin and widely naturalized across Europe. Wild chicory has been gathered as a food and medicinal plant since ancient Egyptian and Roman times — Pliny the Elder wrote about chicory cultivation in the 1st century AD, noting its bitter tonic properties and its use as both food and medicine.

The transformation of wild chicory into the tight-headed, ruby-red vegetable we know today occurred primarily in the Veneto region of northeastern Italy, beginning in earnest during the 15th and 16th centuries. Italian farmers in the areas around Treviso, Chioggia, Verona, and Castelfranco developed distinct local varieties through careful selection, each adapted to its specific microclimate and culinary tradition. The round Chioggia type, the elongated Treviso type, and the speckled Castelfranco type all emerged as distinct cultivars during this period, each with its own growing technique and flavor profile.

A pivotal innovation came in the 1860s when Belgian agronomist Francesco Van den Borre introduced the technique of forcing Treviso radicchio in dark, water-fed rooms during winter — a method adapted from Belgian endive (witloof) production. This 'imbianchimento' process produced exceptionally tender, elegantly shaped heads with a refined bitterness that became the hallmark of premium Radicchio di Treviso Tardivo, still considered the finest and most expensive variety today.

Radicchio remained almost exclusively an Italian specialty until the 1980s, when the growing interest in Italian cuisine among American and European chefs created international demand. California's Salinas Valley emerged as the primary North American production region, where cool Pacific fog provides conditions similar to the Venetian plain. Today, radicchio is cultivated commercially in Italy, the United States, France, Spain, and increasingly in South America and Australia. Italy remains the world's largest producer and consumer, with the three classic Veneto varieties — Chioggia, Treviso, and Castelfranco — all holding Protected Geographical Indication (IGP) status under EU law, recognizing their unique terroir and centuries-old cultivation traditions.

Prefiere suelo profundo y fértil con pH 6,0-7,0, rico en materia orgánica. Abone con fertilizante balanceado al trasplantar y a mitad de cultivo.

Coseche las cabezas firmes y compactas tras la primera helada suave, que mejora el sabor. Corte a nivel del suelo dejando las hojas exteriores.

Conserve en el refrigerador hasta 2 semanas envuelto en papel húmedo. Puede escabecharse o asarse y congelarse.

Excelente a la parrilla con aceite de oliva, en ensaladas mixtas, risotto, pasta o como guarnición. El amargor se suaviza al cocinarse.