Castelfranco raddichio is tender and mild enough to be served raw and may be added to fresh green salads. Like other bitter raddichios it works well in cooked applications as well such as soups, pizzas and risotto or served sautéed on its own as a side dish. Its bitter flavor marries well with citrus juice, olive oil, balsamic and red wine vinegar, garlic, mushrooms, pancetta, parmigiano reggiano cheese and fennel.
Wondering how to cook that very particular crop? Here is a recipe you may want to try!