La Rosa Radicchio
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La Rosa is a radicchio from the Veneto — a type of chicory (Cichorium intybus) distinguished by its shape: the leaves spiral outward from a tight centre in concentric layers, forming a head that looks remarkably like a rose in full bloom. The outer leaves are deep crimson with broad white ribs, and the colour intensifies toward the heart where the leaves are smaller, more tightly packed, and paler pink. It is one of the most visually striking vegetables available in winter and is as much a plating ingredient as a flavour one.
The bitterness — which is what defines all radicchio — comes from lactucin and lactucopicrin, sesquiterpene lactones found in the latex of chicory species. In La Rosa, the bitterness is present but moderate compared to a Treviso Tardivo or a standard Chioggia radicchio. There is a sweetness underneath that becomes more apparent when the leaves are cooked: heat breaks down some of the bitter compounds and caramelises the natural sugars in the ribs, which is why grilled or roasted radicchio tastes noticeably less bitter than raw.
The forcing process used to produce radicchio in the Veneto is part of what creates the colour and tenderness. After the initial field growing period, the plants are lifted and transferred to dark, temperature-controlled conditions where new growth develops without light. This etiolation — growth in the absence of light — produces the pale, tender inner leaves and concentrates the colour in the outer ones. It is a labour-intensive process, which is reflected in the price relative to a standard salad leaf.
Raw, the leaves are crisp with a clean bitter edge — good torn into a winter salad with walnuts, blue cheese, and pear, where the bitterness cuts through the richness. Cooked, they soften and sweeten. Store in the fridge and use within a few days.
Origin: Veneto, Italy
Ingredients: La Rosa radicchio (Cichorium intybus).