In addition to green, yellow, purple and speckled lettuce, there is also the pink RADICCHIO ROSA DI VENETO. This beautiful pink color is obtained in a natural way. The plants can grow in the dark so that the stem and stems are not exposed to direct sunlight and the lettuce can therefore develop a beautiful pink shade. The taste is slightly sweet and slightly bitter at the same time.
*More information will follow later or contact your contactperson at BE Fresh.
The taste of this very special and expensive variety of radicchio is only slightly bitter and has a fresh taste. This rose-shaped radicchio is a real eye catcher on every plate.
*More information will follow later or contact your contactperson at BE Fresh.
Cime di rapa, a cross between wild turnip greens and broccoli. This leafy vegetable consists of thick stems with many leaves. Both can be used in a tasty dish. Stew briefly in the pan with some olive oil and pine nuts so that all the bitter is out and they are wonderfully soft.
Specifications
Puntarelle has white stems and elongated, thin leaves. The shoots have a nutty, pleasantly bitter taste. The taste is in between chicory, endive and fennel. You can eat it raw, baked, grilled or in stew or stir-fry dishes.
Specifications
Radicchio Chioggia has a sharp, intense taste that is pleasantly bitter. The crop can be cut and used for a salad mix and the leaves can also be used separately to decorate the plate nicely.
Specifications
We think the Treviso is the most beautiful of all radicchio variants. The pretty curly red leaves are popular in exclusive restaurants.
Specifications
Radicchio "Rossa di Treviso precoce" or red chicory (red chicory) has strikingly colored, fleshy leaves. This is a Verona type whose elongated deep red leaves have crisp white veins with a fresh, somewhat bitter taste.
Specifications
Verona chicory is packed with antioxidants and characterized by the particular crispiness of its leaves and a strong, bitter flavor which tends to mellow down when radicchio is braised, roasted or grilled.
Being amazingly versatile, this robust leaf vegetable is typically enjoyed in various salads, risottos, and pasta dishes, and it pairs well with local red wines.
Specifications
Castelfranco radicchio is an old Italian winter crop, a cross between Escarole and radicchio Trevisano. Castelfranco has a bitter taste but is much milder with a sweet undertone. All the leaves of the Castelfranco are edible, the uniquely colored core is the most desirable.
Specifications