The pride of the Venetian cuisine, the radicchio makes its grand appear on our tables all throughout winter, from November till early April, a seasonal delicacy worth it waiting for.This colourful chicory, diffused in Veneto, has a very distinctive, sometimes slightly bitter taste although not many know that radicchio can be a “sweet and gentle” revelation. A versatile ingredient that gives that purple touch and unique flavour to many of our regional dishes.