Radicchio

Red chicory is a variety of chicory (Cichorium intybus) characterized by its intense purple-red leaves, which add a slightly bitter flavor and a crunchy texture to dishes. It is commonly used in salads, side dishes, and recipes that seek a contrast of flavor and color.

Native to Europe, red chicory has been cultivated since ancient times, especially in Mediterranean countries such as Italy, France, and Spain. Today, it is also grown in various regions of Latin America.

Properties: It is a low-calorie vegetable, rich in dietary fiber, antioxidants, and vitamins such as vitamin A, C, and some B complex vitamins. Its consumption aids digestion, helps maintain intestinal health, and provides minerals such as potassium and calcium.

Synonyms in Latin America: In different regions, red chicory may also be known as radicchio (an Italian term widely used in gourmet cooking), escarlata, or even simply chicory when distinguished by its color. In some countries, it is less common and is sometimes confused with red endive, although they are different types of chicories.