bitter is better: Radicchio Rosso di Treviso
Radicchio di Treviso looks a bit like a red version of Belgium Endive ...this vegetable is very popular in Italy and has gained in popularity in the United States in the last few years ... it is eaten raw with just a bit of olive oil and salt, as well as mixed into a variety of salads ... you may also see it on menus grilled or roasted or combined into other dishes such as risotto... I prefer to use it in salads for the color and shapes ...
A member of the chicory family that includes radicchio, frisee, dandelion and escarole, RED ENDIVE is the scarlet-edged counterpart of traditional Belgium endive. In addition to their uses in salads, red endive can be grilled, seared, and braised. In fact, a degree of their characteristic bitterness turns to sweetness when cooked. Good partners for red endive include olive oil, cream, butter, red pepper flakes, vinegar, Gruyere, Parmesan, and Asiago. Seared red endive is a delicious accompaniment for soft polenta, cooked white beans (fresh cannellinis, maybe?), or an unusual ingredient for a risotto or hearty pasta.