A thing you notice in Italy is a strong culture of bitter foods (and drink). Which can be seen in their appreciation of coffee, bitter digestives spirits, bitter soft drinks(!), and of course also in bitter vegetables such as artichokes (of which there will be more info in the near future) and of course radicchio.
Radicchio is a particular type of leaf chicory of which there are several varieties. Often it is simply known as Italian chicory. The most common variety is the round radicchio rosso di Chioggia which is also the most common variety in Italy as well as abroad and is quite bitter.
Famous for radicchio in particular is the city of Treviso in the Veneto region. Here there are two varieties. The more highly valued radicchio rosso tardivo di Treviso an IGP product which resembles the somewhat the Belgian endive.
This is also an IGP product and is more delicate than the other radicchio. It is the one used in the risotto of the previous post. But it is also delicious grilled.
The other variety of Treviso is the precoce. Which I almost prefer because it has a stronger but yet delicate bitter flavour.
explore the bitterness!