North Americans really should eat more radicchio – it’s been noted as a healthfood that aids in weight loss. What’s more, the Italians enjoy all varieties (Treviso, Tardivo, Castelfranco, Frisee and Chioggia) – in way more than just salads.
The most popular radicchio in Italy, Roberta Boscolo of Royal Rose says would be Chioggia. They operate radicchio farms in both the US and Italy. “Also if we talk about volume it’s the one grown the most.” Treviso is second most popular. Castelfranco (winter flower), a yellowy-cream, very unique variety, she says is used heavily in Italian holiday dishes.
Supply is good, she says. “The market has been (even) for the past month. But I would say that it looks like it ‘s getting better.” She says she always wishes that the market for radicchio in the USA was bigger. Boscolo says Americans haven’t developed the same taste for it as over in Italy. Even though it’s a very healthy product. At this point she feels it’s more common in foodservice.
The Boscolo family is the largest radicchio grower in Italy. In the US, they have programs in the Salinas Valley in the summertime. Winter was a little tricky because of the storms around the Salinas Valley, but she says it didn’t really affect the quality; “more so the transplanting because the seedlings were too wet.” Harvest was delayed. “But we have had really good quality since we started,” she said.
Versatile product
There are few growers in the US producing promotable volumes of radicchio, but the reason for its current status may also be due to the price, although Boscolo says prices now are good. Why isn’t it grown more prevalently? “It’s expensive first of all,” she says. “It’s bitter (tasting) but people aren’t aware that it’s not just for salad. There are multiple uses.” Boscolo would like people to understand the versatility of radicchio. “You can do everything with it. In Italy we use it everywhere: in smoothies, cakes and we drink radicchio beer in Italy.”
It grows well here as it does in Italy. Boscolo says the Salinas Valley is a very good place to grow it. They use the same seeds in both countries in which they grow. She says it may be easier in Italy, likely just from its longer history and wider range of uses Italians appreciate the vegetable for. They may also have more familiarity in harvesting it and how radicchio should be cut properly.
For more information:
Roberta Boscolo
Royal Rose
Ph: 831-758-1957