Calories in Radicchio

What makes radicchio so powerful?

Radicchio is a cultivated form of chicory, Cichorium intybus, but the striking red leaves we eat today are the product of a labor-intensive forced blanching process known as imbiancamento. Developed in Italy during the 19th century, this technique involves uprooting the plants in late autumn and transferring them to dark, temperature-controlled hydroponic pools or sand beds. Deprived of light, the new leaves cannot produce chlorophyll, which strips away the green color and harsh astringency, leaving behind the ruby hues and a milder, nutty bitterness. The cold temperatures also trigger the plant to convert its starches into sugars, balancing the bitter compounds called sesquiterpene lactones. These compounds, specifically lactucin and lactucopicrin, are not just flavor agents; they have been studied for potential anti-inflammatory and sedative properties. This meticulous agricultural method is why radicchio is categorized differently from standard loose-leaf lettuces and why true radicchio varieties like Chioggia and Treviso carry protected geographical indication (PGI) status in Europe, ensuring they are grown using these traditional, light-deprived methods.