Description
Radicchio di Chioggia is a celebrated Italian vegetable belonging to the chicory family (Cichorium intybus). It is easily recognised by its distinctive appearance: a tight, round head with striking ruby red leaves contrasting against bold white veins. It is the most popular variety of radicchio grown today due to its excellent head-forming ability and superior consistency.
Flavour & Texture: Radicchio is known for its pungent, pleasantly bitter flavour, which provides a sophisticated counterpoint to milder greens and rich ingredients. The leaves are tender yet firm and offer a satisfying, crisp crunch.
Culinary Uses:
Raw: Essential for traditional Italian insalata mista. The bitterness pairs beautifully with sweet dressings (like balsamic reduction), citrus fruits, nuts, and creamy cheeses.
Cooked: Grilling, roasting, or braising dramatically mellows the bitterness, bringing out a surprising natural sweetness. It is superb quartered and grilled with olive oil.
When to Plant: Radicchio is a cool-season crop that must mature in cool weather to develop its colour and flavour. Transplant seedlings in late July through September. This allows the plant to grow through the mild autumn and fully develop during the cool Maltese winter.
The Cold Factor: The deep red colour and reduction in extreme bitterness are triggered by cold weather, specifically a significant drop in temperature between day and night. Plants maturing in late autumn or winter will be the most vibrant.
Location/Sun: Prefers full sun but will benefit from partial afternoon shade if transplanted during a very hot period to prevent immediate bolting.
Soil: Requires well-drained, organically rich, loamy soil. Amend the soil with compost before planting.
Watering: Consistent moisture is crucial. Drought stress will drastically increase the bitterness and can cause the plant to bolt. Water at the base and avoid drenching the head to prevent rot.
Feeding: Radicchio is a light feeder. Over-fertilising with nitrogen can cause it to grow too fast and develop an overly bitter taste. A light feed of balanced fertiliser when heads begin to form is usually sufficient.
Harvesting: Harvest the head when it is firm and dense, cutting it cleanly at the soil line with a sharp knife (typically 70–90 days from transplant).
Why Buy This Seedling? The Chioggia Radicchio is a culinary masterpiece and a visual stunner for the winter garden. Its reliable head formation and ability to thrive in Malta’s mild winter make it a rewarding crop. Introduce authentic Italian flavour and vibrant colour to your kitchen with this prized, bitter-sweet chicory.
