Il radicchio rosso, con le sue innumerevoli proprietà benefiche e il suo legame con la storia e la tradizione, è molto più di un semplice ortaggio. È un simbolo del Made in Italy, apprezzato in tutto ...

From Frasca chef Lachlan Mackinnon-Patterson, serves 4. Ingredients RED WINE MARINADE 2 carrots 1 leek 1 yellow onion 1 small celery root 1 tablespoon salt 1 bottle (750ml) red wine MARINATED SHORT ...

Now, in the dead of winter, keep an eye peeled at the market for a vegetable that looks like Belgian endive but is more than twice its size. This prize has wine-colored leaves with wide white ribs ...

Cerchi un piatto di stagione, ideale per i periodi freddi e pronto in circa mezz’ora? La soluzione è semplice:la pasta al ...

This Italian leafy vegetable, a member of the chicory family, comes in many varieties. There’s radicchio rosso di Treviso (long red and white leaves) and castelfranco (roselike shape with buff to ...

JASON SALVO adores radicchio. At Local Roots Farm in the Snoqualmie River valley, Salvo and his wife, Siri Erickson-Brown, grow five varieties. They tracked down and treasure a 30-year-old cookbook, ...

Radicchio is hard to explain. It's used mostly in salads, but it isn't lettuce. As its intensely variegated purple leaves attest, it's not even a green. Belonging to the chicory family, radicchio's ...

Charred under the broiler and a pairing of ricotta and pecans, the vegetable is tamed in this wintry pasta. By David Tanis At our house, pasta of some sort is on the menu at least once a week. I would ...

In the early 1980s, when radicchio was just appearing in restaurants like Chez Panisse and Fourth Street Grill in Berkeley, I had a vegetable seed company. Le Marche Seeds International sold European ...

In the States, radicchio is a bit player in the salad kingdom, most commonly seen as the red component of the ubiquitous tricolore. In Italy, where varieties are named after towns of origin, the ...

Got leftover bread? Use it to make this simple, filling vegetarian soup. Pair it with a salad of late-harvest greens. Classic Ribollita Adapted from “The Italian Table,” by Ron Suhanosky (Kyle Books).