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La Rosa di Veneto Radicchio (Italian)
Radicchio is best appreciated sautéed, braised, grilled or roasted as cooking softens and develops its characteristic tangy flavor.
Radicchio di Verona as it is sometimes referred to is a loose head that resembles small butterhead lettuce in both size and shape.
Rosa di Padova Radicchio (Italian)
Of all the radicchio varieties grown in Italy, the Rosa di Padova may be the loveliest with its broad, deep crimson leaves shaped precisely like an open red rose.
Rosso Tardivo Radicchio (Italian)
This variety is more bold in taste than regular radicchio rosso, with a slightly bitter, nutty flavor.
Variegato Radicchio (Italian)
This milder flavor makes the Variegato excellent shaved into a mixed green salad for a peppery accent and splash of contrast color.
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