Description: looking at the head you notice a first round of leaves that gradually lift up to the heart. The leaves have a rounded shape with slight ribbing, jagged edges and a slightly wavy flap.
The variegated radicchio is rich in calcium, iron, phosphorus and magnesium and has a high percentage of vitamins A, B2, C and PP. It is mainly for use in salads, although it is increasingly used by chefs in imaginative recipes. Born from the cross between Treviso Radicchio and escarole, its delicate and technically complex production is well repaid by the end result: an exceptional product for beauty and goodness, also called the “edible rose”.