Radicchio is a winter vegetable with a characteristic bitter taste which only recently started to be cultivated in the plains of Terralbese.

HEALTH BENEFITS

This vegetable is particularly used for the preparation of mixed salads but it can also be eaten with pinzimonio, grilled, sautÈed or used as the main ingredient of a risotto dish. The variety we produce, using integrated cultivation techniques, is the Radicchio di Chioggia, characterized by a globular shape and a bright red colour with white streaks. Radicchio is rich in anthocyanins, pigments which give the leaves their characteristic red colour and which also have an antioxidant and anti-inflammatory action.

Radicchio has also other important health benefits: it is rich in fibre, essential substances such as potassium, calcium and phosphorus and vitamins B and C, but in particular it contains lactucopicrin, the substance responsible for its typical bitter taste, which has detoxifying, energetic and laxative properties and helps digestion and diuresis. Low in calories, the Radicchio di Chioggia is therefore suitable for a light diet. The Orto di Eleonora guarantees the traceability of the supply chain for each single lot of radicchio; all radicchio production is also GLOBALG.AP certified.