Radicchio Rosso di Chioggia is the most commonly produced member of the Italian Chicory family. Some cultivar of this variety is now grown on every continent of the world. You will often see this variety of radicchio mixed into salads, eaten raw with a bit of salt, pepper and olive oil. Radicchio can also be grilled, sautéed or baked, although other varieties of Radicchio are usually chosen for cooking. In the cuisine of Northern Italy, the many varieties of Radicchio are selected for inclusion in the recipes for which they are best suited. Bittersweet in flavor, one cup of shredded Radicchio has about 9 calories. It’s high in magnesium, potassium, and vitamin A. Available year-round, choose crisp heads with full colored leaves and avoid any signs of browning, blemishes or holes.