Castelfranco Radicchio, Each

Castelfranco Radicchio Head is a whole Castelfranco radicchio – the most beautiful and delicate of all radicchio varieties, with pale cream and rose-speckled leaves that open like a flower. Castelfranco radicchio is often called the ‘orchid of the vegetable world’. As a result, it is as striking visually as it is culinarily. Furthermore, it has a milder, gentler bitterness than other radicchio varieties, making it accessible to those who find Treviso or Chioggia too assertive. In particular, the delicate leaves make it the finest radicchio for eating raw.

About Castelfranco Radicchio Head

We source our vegetables and seasonal produce from specialist growers across Britain and Europe. In particular, we select every variety for its flavour, condition and provenance. As a result, the produce we deliver meets a standard well above what most supermarkets carry. Furthermore, we prioritise seasonal and heritage varieties over commodity produce. These varieties exist because growers selected them for taste, not yield or shelf life. However, they require more care and attention to grow. In particular, heritage and specialty vegetables often have shorter seasons and more demanding growing conditions. Additionally, we work with growers who share our commitment to quality. A short supply chain from grower to your door makes all the difference to freshness. That is why Castelfranco Radicchio Head from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Castelfranco Radicchio Head From Us

Cooking with genuinely seasonal and specialty produce transforms everyday dishes. In contrast to commodity vegetables, these varieties carry a depth of flavour that rewards simple treatment. As a result, the best preparation is often the simplest. Furthermore, freshness is everything with vegetables. We deliver direct from our suppliers so you cook with produce at its peak. However, even the finest vegetables need a little attention in the kitchen. In particular, most benefit from minimal cooking rather than long boiling. Moreover, good olive oil, sea salt and a little acidity — lemon juice or a splash of vinegar — bring out the best in almost everything. Additionally, the variety and provenance of what you cook matters. That is why we choose these ingredients so carefully.

How to Cook Castelfranco Radicchio Head

To get the very best from Castelfranco Radicchio Head:

• Separate the leaves carefully and use raw in a salad where their beauty can be appreciated.
• Dress simply with aged balsamic vinegar, good olive oil and sea salt – the leaves need nothing more.
• Furthermore, Castelfranco radicchio can be briefly grilled – just 1 to 2 minutes per side melts the leaves beautifully.
• Additionally, use in a composed salad with blood orange segments, walnuts and Gorgonzola for a classic combination.

Perfect Pairings

Castelfranco Radicchio Head pairs beautifully with:

• Aged balsamic vinegar, walnuts and Gorgonzola – the definitive bitter leaf pairing
• Blood orange segments or pomegranate seeds to provide sweetness and colour
• A Valpolicella, light Amarone or a Barbera d’Asti alongside
• Prosciutto di Parma, speck or aged Pecorino as Italian charcuterie partners

Storage: Keep refrigerated and use within a few days of delivery. Most vegetables are best stored unwashed in the fridge. However, root vegetables and onions keep well in a cool, dark, dry place. Furthermore, use as soon as possible after delivery for the finest flavour. Delivered fresh and ready to prepare.

However you prepare it, Castelfranco Radicchio Head brings a depth of flavour and quality to the table that commodity produce simply cannot match. Moreover, cooking with the finest seasonal produce is one of the great pleasures of the kitchen.