The Radicchio Variegato di Castelfranco originates as a cross between the Radicchio Rosso di Treviso and escarole. Like the Radicchio Rosso, the Variegato is dip into spring water, where it develops more consistency and sweetness of the leaves.
After the blanching period, the outer leaves are then peeled off and it is dip in mild water where it is opened like a rose, rigorously by hand.
This Radicchio can be used in many ways, for instance as a fanciful raw side dish, when one can full appreciate its crispness and sweetness, or sautéed with bacon and onion.
photo credit: www.tom-moggach.com