{"id":22,"date":"2009-05-28T11:16:31","date_gmt":"2009-05-28T19:16:31","guid":{"rendered":"http:\/\/www.juliebiuso.com\/blog\/?p=22"},"modified":"2009-05-28T11:16:31","modified_gmt":"2009-05-28T19:16:31","slug":"its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best","status":"publish","type":"post","link":"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/","title":{"rendered":"It&#8217;s that time of year, at least in cool climes, when radicchio is at its best"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"float: left; border: 0; margin: 4px;\" src=\"http:\/\/www.juliebiuso.com\/images\/blog\/radicchio.jpg\" alt=\"Radicchio\" width=\"400\" height=\"267\" \/>Radicchio appears to be native to Italy, and the three types are named after the towns of their origin: Chioggia, Treviso and Castelfranco, all in the Veneto region. Chioggia is the most common radicchio found here, available pretty well throughout the year. It grows in a tight ball, resembling a small red cabbage and should feel weighty for its size. It has an agreeable bitterness and is excellent in salads on its own, mixed with other leaves, or with fennel. Treviso has long tapering red leaves with meaty white ribs, resembling a white witloof in appearance. It\u2019s milder in flavour and is excellent grilled, baked or roasted and in risotto (I used the Chioggia variety for the recipe above, as Treviso is not readily available, and found it quite successful). Castelfranco is more open, like a young butterhead lettuce, creamy in colour, tinged with pink and speckled with purpley-red. It\u2019s used in salads. The latter two are seasonal, appearing in late autumn.<\/p>\n<p>Here\u2019s one of my favourite salads with radicchio. Capers, garlic and parmesan cheese make a gutsy dressing that stands up well against the bitterness of radicchio. Just be warned; it\u2019s very moreish!<\/p>\n<p><a title=\"Radicchio Salad with Caper &amp; Parmesan Dressing\" href=\"http:\/\/www.juliebiuso.com\/recipes\/recipe.php?rid=77\" target=\"_self\">Radicchio Salad with Caper &amp; Parmesan Dressing<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Radicchio appears to be native to Italy, and the three types are named after the towns of their origin: Chioggia, Treviso and Castelfranco, all in the Veneto region. Chioggia is[&#8230;..]<\/p>\n","protected":false},"author":1,"featured_media":503,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,20],"tags":[109,110,111,107,108],"class_list":["post-22","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-capers","tag-garlic","tag-parmesan","tag-radicchio","tag-salad"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>It&#039;s that time of year, at least in cool climes, when radicchio is at its best - Dancing on My Table<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/#\/schema\/person\/d3f027dd7147eee1d5380b40038b2548\"},\"headline\":\"It&#8217;s that time of year, at least in cool climes, when radicchio is at its best\",\"datePublished\":\"2009-05-28T19:16:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/\"},\"wordCount\":221,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.juliebiuso.com\/blog\/wp-content\/uploads\/2012\/09\/radicchio.jpg\",\"keywords\":[\"Capers\",\"Garlic\",\"Parmesan\",\"Radicchio\",\"Salad\"],\"articleSection\":[\"Food\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/\",\"url\":\"https:\/\/www.juliebiuso.com\/blog\/2009\/05\/its-that-time-of-year-at-least-in-cool-climes-when-radicchio-is-at-its-best\/\",\"name\":\"It's that time of year, at least in cool climes, when radicchio is at its best - 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