Thank you do much @Niv1234 , I am happy that you like the post and the photos. Have you tried the red Radicchio already?
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There are certainly areas in the high country with those temperature ranges during winter @ErmesT mostly those areas are national parks but there are some farms nestled among the trees so it could be possible. When will you come out to start your Radicchio business?
@AdamGT you need to get into the mountains mate!!
Paul
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Hola @SilvyC
Yes, Radicchio is originally bitter, that’s why we have a so long process with resurgive water to transform the plant in something delicious.
The same, or equivalent process, is used all over the world also for other vegetables. Have you ever tried to eat a raw olive? If not, don’t try … I am sure @KarenVChin will be happy to share her experience with you about that.
I was trying to see if Piola (Libertad 1078) have radicchio in the menu, but looks like they haven’t too. I was used to go in the original pizzeria Piola in Treviso, and of course they have Radicchio Pizza (They call it pizza Treviso, of course
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Wow, @Dr_AlwyPaul , I didn’t knew Radicchio Tardivo was traveling so far away.
I know of a producer who ships Radicchio to the USA. They collect it in the morning, and in the evening it is on the plates of the most exclusive restaurants in New York, but I can’t find a producer who sell in other countries outside Europe. I am extremely curious, and I will be happy to see a photo, when you will have the opportunity to take ione in the market
No @ErmesT nunca he probado aceitunas crudas, en verdad no me gustan mucho las aceitunas. Algún día tengo que conocer éste restaurante Piola en BA.
Saludos.
Silvy.
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Yes of course. Next time when I go to the market, I am sure going to get a picture. Thank you @ErmesT
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AWESOME!
Thank you for sharing this beautiful post.
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How not to agree with you @PaulPavlinovich !!
The Official Website of the Red Radicchio Protection Consortium suggests a tasting of radicchio combined with three different cheeses produced in Treviso, plus a radicchio jam, a radicchio mustard and acacia honey.
The variety of cheese production in Italy is huge, as you surely know. We had a meet-up in May 2020 to talk about Cheeses. Thanks to @KarenVChin for hosting us, and thanks to @PennyChristie for showing us how she makes cheese herself.
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Hahaha @Ewaade_3A
If you go through the whole thread, you will salivate more and more, so please don’t do it. You know, normally my initial post is just the incipit, and on the thread I like to add more details and photos.
Radicchio with Pork loin is extremely easy to prepare. You can do it in two ways: Rolled or Stuffed
Rolled is probably more beautiful to look at, but the stuffing is very easy to prepare, as you can insert the whole radicchio leaves inside the hole made in the Lonza, along with some aged cheese, fresh cheese and any spices you prefer.
Then bake it in the oven, wait for it to cool and cut it
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Ayeeee! This tastes so good! 
Oh, I can’t wait, @ErmesT
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I know I didn’t mentioned you in the post @helga19 . I didn’t wanted to tag everyone because I know that you are active and you read a LOT of posts.
When I decided to focus the Meet-up on Radicchio, I was sure about the result …
It is an “eye capturing” plant this beautiful winter flower, and most of the people who see Radicchio for the first time wants to taste it.
Hehe, you bring with you Radicchio, and i am sure that you bringed to russia smells and colors of my area 
I am happy that you were able to make risotto with Radicchio at home. Didn’t you had any issue while passing the border with some fresh veggies?
It is incredible to think that this product, cultivated in a small area of Treviso, is now on sale also in Moscow. I will be happy if you can add a photo of your radicchio here
All the best to you, my friend, hope this year we will be able to meet somewhere around the world
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Thanks for sharing this post here we get resemble to it purple cabbage we have it as salad or make vegetables. Thanks for sharing beautiful photo of it.
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Thanks, @Mehedi_mht
Can you find it in your country?
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Turns out you can buy it in one of our supermarkets at some of the stores, I will see if our local one has it - I’ve never seen it there but I can ask, maybe I can get it on special order. I did also find a plant seller http://www.baag.com.au/chicory-endive-radicchio-witloof/ who sells the seedlings to grow your own @ErmesT
Paul
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Wow, @PaulPavlinovich
Now you can grow your own Radicchio Rosso di Chioggia by yourself.
That one is the basic, or less elaborate version of the Red Radicchio.
It is originally from Chioggia, a town in the Venetian lagoon that thrives on fishing and vegetable gardens
This morning I went to the veggies market, so I had the opportunity to take some photos to show you the variations and the Evolutions of Radicchio. As you can see, every kind of radicchio keep the name of the area of production:
The base (Radicchio Rosso from Chioggia) round and compact
The leaf lengthens and becomes narrower in the “Treviso Precoce”.
The next step takes three different directions:
The leaf lengthens again, and still tightens, while the stem grows, in the “Radicchio Rosso Tardivo di Treviso”.
In the Pink Radicchio of Verona it changes its color
In the Variegato di Castelfranco it opens like a flower, becoming yellow with flashes of red
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I never there are som many different ways to eat radicchio @ErmesT !
I always thought it was for salad (uncooked)! Did not realize you can have it for dessert.
Here radicchio can be used as a “dish” for an hors d’oeuvres. It’s pricey and not common to eat at home.
Also did not realize it radicchio was a winter crop. Here, I think of it as a spring or summer vegetable. It is used at fancy weddings as a Hors d’oeuvres or salad.
Cheers,
Karen
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Not yet. I’ll try to find it out.
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With this post I wanted to stimulate your botanical curiosity, @KarenVChin .
A plant that grows in autumn, hibernates, then starts growing again in the dark in spring water for two weeks, turning a green / gray chicory into the flower of winter, is definitely a subject to be analyzed.
Radicchio is used mainly cooked, combined with other dishes, because even cooked it maintains an interesting consistency.
A plant with many variations, with different shapes, colors and flavors, as you can see here.
I believe that some of these variants, although probably not Treviso’s Late Radicchio, can grow in the bay area. In my opinion it would be an interesting business, because the most famous Italian restaurants in the United States have it shipped from Italy.
Prepared at dawn and loaded into the plane at 10 am, taking advantage of the time zone it can be served in the American restaurants for dinner the same day
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Thank you so much @RosyKohli , it is a pleasure for me to have you here.
For more photos showing the different variety of Radicchio, you can check here
Hello @ErmesT Ji.
Very glad to know about this unique Radicchio Tardivo.
I hope I can taste these tasty dishes someday.
Thank you for this amazing post.
Thank you.
Regards, HR.