Description: the head is bulky, elongated and well closed.
The ripening of this kind of radicchio is achieved in the field after the leaves are tied with elastic to keep them tight and free of light for about 15-20 days.
It requires less manual processing than other varieties but, like the others, it is versatile in its use in the kitchen.
It is best consumed after cooking and it is particularly suitable for grilling. It is found in many traditional recipes and creative preparations of great chefs.