Description: It is one of the oldest and most valuable varieties of radicchio. The shape is lanceolate with regular, uniform and compact sprouts. The enveloping leaves tend to close the head at the apex and make it unmistakable in shape and regal in appearance.
Before reaching the table and delighting with its unmistakable flavour, the late red radicchio is subjected to weeks of patient manual work. After first grooming, they are grouped in bunches and concentrated in running water tanks for at least 15 days so that the new inner leaves develop and finally they are wiped, washed and packaged.
Rich in water and mineral salts the late red radish has a low calorie and protein content and a tasty, slightly bitter taste that makes it appreciated both raw and cooked.