As children, did you ever go to the fields to pick wild radicchio, maybe with your mom, dad, or grandparents?
A basket in hand, shoes dirty with soil, and someone teaching you how to recognize the good herbs.
Once upon a time, for many families, gathering wild herbs meant bringing something to the table.
But it required experience, attention, and a knowledge of nature that was passed down from generation to generation.
Today, we tell you about field-grown radicchio, a star of our farming tradition.
A vegetable with a pleasantly bitter taste, great boiled and then sautéed in a pan with oil, garlic, and herbs.
And here’s a fun fact: in some varieties of chicory, the cold can help make the flavor more enjoyable by changing the balance between sweetness and bitterness.
Once, people searched the fields for the best herbs to take home.
Today, every morning we look in the markets for the best products to bring to our customers.
The places and needs have changed, but the importance of knowing how to choose hasn’t. And you, have you ever picked wild radicchio? Who did you go with? Share your memories in the comments. We’d love to relive those days through your stories. Today, field radicchio is our Perfect Fruit of the Day.