The red radicchio of the Veneto. Ball shaped radicchio with thick white ribs. This variety is very frost hardy and needs cool weather to improve the trademark bitter-sweet flavour and bold colour. Apparently, this very tender and crunchy variety was bred from rosso di treviso in the 1950's. Sow 1cm deep from late summer. Eat raw in salads,cooked in risotto or grilled and splashed with fruity olive oil. 12 gram packet.