Description: This variety is known "Etna" radicchio. It's the most ubiquitous variety of radicchio that you'll see in the grocery stores. It's often considered a type for cooking rather than eating raw in Italy on account of being further toward the bitter end of the radicchio spectrum than many of the fresh salad types. Consequently it has turned off many people through its assertive bitterness in raw form.

It truly shines as grilled or broiled wedges with cheese or nuts and a sweet element like balsamic vinegar, pomegranate molasses, pears, or figs.

Details: Sold per head.