General fitness, health and nutrition · Public discussion

Radicchio

Pandora · 2005-10-07T07:09:27+00:00

In autumn and winter, here in Italy, we use to eat a certain kind of vegetable called "Radicchio". This is a link where you can see the photo: http://www.gourmetsleuth.com/radicchio.htm The taste is a little bitter, but we like it for this reason. We mix it with green salad (like lettuce, for example), or we make a very very good seasoning for pasta (you mix, for example radicchio with sausages). For these recipes it is better using "Radicchio di Chioggia or Verona, which is ball shaped (see the photo in the link). The other kind "Radicchio di Treviso" is long shaped and is good for BBQing. Today or tomorrow, I would like to make Ravioli (handmade) filled with ricotta and radicchio (Gnam Gnam). I would like to know if you have Radicchio in Usa and other country of the world. Cheers Pandora

Started by Pandora · 7 October 2005 · Last activity 8 October 2005 · 22 posts · 687 views

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Original section: General fitness, health and nutrition
Published: 7 October 2005
Last activity: 8 October 2005
Original author: Pandora
Posts: 22
Discussion status: Public discussion
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Original post
Pandora
Archived post

7 October 2005, 07:09 UTC #1

In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it with
green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which is
ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of the
world.
Cheers
Pandora

Report
Bob (this one)
Archived post

7 October 2005, 07:26 UTC #2

Pandora said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it with
green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which is
ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of the
world.
Yes. In almost every store that sells groceries.
Pastorio

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Pandora
Archived post

7 October 2005, 07:55 UTC #3

"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it
with green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which
is ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of
the world.
Yes. In almost every store that sells groceries.
Pastorio
It's wonderful!
I've forgotten to say that there is another famous dish called "Risotto al
radicchio".
Very good indeed!
Cheers
Pandora

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MG
Archived post

7 October 2005, 08:21 UTC #4

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it
with green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which
is ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of the
world.
Cheers
Pandora

yes we have it here...it's the only "lettuce" my mother can eat without
getting extremely uncomfortable heartburn! All the other types, but
especially iceberg and butter lettuces cause problems
I'll have to try out the risotto though...sounds interesting :-)
Maria

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Pandora
Archived post

7 October 2005, 08:32 UTC #5

"MG" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it
with green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which
is ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of
the world.
Cheers
Pandora

yes we have it here...it's the only "lettuce" my mother can eat without
getting extremely uncomfortable heartburn! All the other types, but
especially iceberg and butter lettuces cause problems
I've read that roman lettuce "Lattuga Romana" is good for heart because it
contains a substance called "Lactucarium" that is healthy for heart!
Quoted message said:

I'll have to try out the risotto though...sounds interesting :-)
Oh yes! Possibly with chopped sausages and lot of Reggiano cheese.
very Good!
Cheers
Pandora
Quoted message said:

Maria

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Margaret Suran
Archived post

7 October 2005, 09:31 UTC #6

Pandora said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it with
green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which is
ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of the
world.
Cheers
Pandora

Hi, Pandora, Yes, we have it here. While it was always available in
gourmet green grocery stores, most of which were Italian owned and
served in Italian restaurants, about twenty or more years ago, it
became very popular and showed up in supermarkets and small fruit stores.
Many Italian restaurants serve it as a salad with Belgian Endive and
Arugula and call it Three Colored Salad.

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tintalle
Archived post

7 October 2005, 09:43 UTC #7

I buy radicchio regularly. My two pet rabbits love it! It's quite
expensive though (spoiled bunnies!). Luckily the cahsiers often mistake
it for red cabbage 🙂
tint
(no mean rabbit stew jokes please)
Pandora said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it with
green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which is
ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of the
world.
Cheers
Pandora

Report
Pandora
Archived post

7 October 2005, 13:03 UTC #8

"Margaret Suran" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it
with green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which
is ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of
the world.
Cheers
Pandora

Hi, Pandora, Yes, we have it here. While it was always available in
gourmet green grocery stores, most of which were Italian owned and served
in Italian restaurants, about twenty or more years ago, it became very
popular and showed up in supermarkets and small fruit stores.
I hope it doesn't cost much!
Quoted message said:

Many Italian restaurants serve it as a salad with Belgian Endive and
Arugula and call it Three Colored Salad.
Arugula! I've search now on google, yes...I love it! But why some people
call it "rocket"?
I thought the exact name for this plant was just this!!!!
Cheers
Pandora

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Pandora
Archived post

7 October 2005, 13:06 UTC #9

"tintalle" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
I buy radicchio regularly. My two pet rabbits love it! It's quite
expensive though (spoiled bunnies!). Luckily the cahsiers often mistake it
for red cabbage 🙂
Oh! LOL! It is very different from red cabbage...
BTW you rabbits are lucky!!! 🙂)))
Quoted message said:
tint
(no mean rabbit stew jokes please)

🙂
Pandora

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Debbie
Archived post

7 October 2005, 13:18 UTC #10

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
| In autumn and winter, here in Italy, we use to eat a certain kind of
| vegetable called "Radicchio".
It has been available in Canada for years. Love the stuff.
Debbie

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Pandora
Archived post

7 October 2005, 16:12 UTC #11

"Debbie" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
| In autumn and winter, here in Italy, we use to eat a certain kind of
| vegetable called "Radicchio".
It has been available in Canada for years. Love the stuff.
I thought you didn't know it 🙂
It grows everywhere! Good!
Pandora
Quoted message said:

Debbie

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jake
Archived post

7 October 2005, 18:53 UTC #12

Pandora said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it with
green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which is
ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of the
world.
Cheers
Pandora

You can buy it in some supermarkets here. I haven't tried it yet, but
mean to cook with it. When I happen top wind up in the right supermarket
at some point.

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Pandora
Archived post

7 October 2005, 20:24 UTC #13

"jake" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it
with green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which
is ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of
the world.
Cheers
Pandora

You can buy it in some supermarkets here. I haven't tried it yet, but mean
to cook with it. When I happen top wind up in the right supermarket at
some point.
You have to try! I'm sure you will like!
Cheers
Pandora

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Bob (this one)
Archived post

7 October 2005, 20:29 UTC #14

Pandora said:
"Margaret Suran" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Many Italian restaurants serve it as a salad with Belgian Endive and
Arugula and call it Three Colored Salad.
Arugula! I've search now on google, yes...I love it! But why some people
call it "rocket"?
French name roquette
<http://www.seedsofchange.com/garden_center/product_details.asp?item_no=PS15858>.
My family of Friulani called it "rucola."
Pastorio

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Pandora
Archived post

7 October 2005, 20:37 UTC #15

"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora said:
"Margaret Suran" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...
Quoted message said:
Many Italian restaurants serve it as a salad with Belgian Endive and
Arugula and call it Three Colored Salad.
Arugula! I've search now on google, yes...I love it! But why some people
call it "rocket"?
French name roquette
<http://www.seedsofchange.com/garden_center/product_details.asp?item_no=PS15858>.
My family of Friulani called it "rucola."
In Rome: "Rughetta". But I think that "Rucola" is the cultivated one;
"Rughetta" is the wild one, more bitter, more tasty.
Cheers
Pandora
Quoted message said:

Pastorio

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D.A.Martinich
Archived post

8 October 2005, 01:19 UTC #16

Pandora said:
I would like to know if you have Radicchio in Usa and other country of the
world.
Here is an antipasto from friends in Portland. Take pieces of
mozarella di bufalo, wrap in a thin slice of prosciutto crudo, then
wrap these in a radicchio leaf. Take these and marinate briefly in
balsamico and then quickly grill them over charcoal. You will need to
put a toothpick in each piece.
D.M.

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Pandora
Archived post

8 October 2005, 05:02 UTC #17

"D.A.Martinich" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora said:
I would like to know if you have Radicchio in Usa and other country of
the
world.
Here is an antipasto from friends in Portland. Take pieces of
mozarella di bufalo, wrap in a thin slice of prosciutto crudo, then
wrap these in a radicchio leaf. Take these and marinate briefly in
balsamico and then quickly grill them over charcoal. You will need to
put a toothpick in each piece.
D.M.
Very very good! Thank you for this idea. I've never do like this.
Pandora
(I see that you know some italian words! Good!!)
Quoted message said:

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Bob (this one)
Archived post

8 October 2005, 06:51 UTC #18

Pandora said:
"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora said:
"Margaret Suran" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...
>Many Italian restaurants serve it as a salad with Belgian Endive and
>Arugula and call it Three Colored Salad.
Arugula! I've search now on google, yes...I love it! But why some people
call it "rocket"?
French name roquette
<http://www.seedsofchange.com/garden_center/product_details.asp?item_no=PS15858>.
My family of Friulani called it "rucola."
In Rome: "Rughetta". But I think that "Rucola" is the cultivated one;
"Rughetta" is the wild one, more bitter, more tasty.
And from rughetta to roquette is a short linguistic jump.
Like Bechamel to balsamella. Or zabaglione to sabayon.
Pastorio

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Pandora
Archived post

8 October 2005, 07:09 UTC #19

"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora said:
"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora wrote:
>"Margaret Suran" <[email hidden]> ha scritto nel
>messaggio news:[email hidden]...
>
>
>>Many Italian restaurants serve it as a salad with Belgian Endive and
>>Arugula and call it Three Colored Salad.
>
>Arugula! I've search now on google, yes...I love it! But why some people
>call it "rocket"?
French name roquette
<http://www.seedsofchange.com/garden_center/product_details.asp?item_no=PS15858>.
My family of Friulani called it "rucola."
In Rome: "Rughetta". But I think that "Rucola" is the cultivated one;
"Rughetta" is the wild one, more bitter, more tasty.
And from rughetta to roquette is a short linguistic jump.
yes It's true!
Quoted message said:

Like Bechamel to balsamella. Or zabaglione to sabayon.
We call zabaglione also "Zabaione" is more simple to pronounce🙂
Cheers
Pandora
Quoted message said:
Pastorio

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jake
Archived post

8 October 2005, 21:11 UTC #20

Pandora said:
"jake" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
Pandora said:
In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:
http://www.gourmetsleuth.com/radicchio.htm
The taste is a little bitter, but we like it for this reason. We mix it
with green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which
is ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of
the world.
Cheers
Pandora
You can buy it in some supermarkets here. I haven't tried it yet, but mean
to cook with it. When I happen top wind up in the right supermarket at
some point.
You have to try! I'm sure you will like!
Cheers
Pandora

I know I will! I'd love to try it grilled, with some olive oil and salt,
probably.

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