Variegato di Lusia

Growers: Siri Erickson-Brown and Jason Salvo, Local Roots Farm
Chef: Elizabeth Kenyon, Manolin
Bite: Variegato di Lusia cups, citrus, pear, shallot, casadia glacier blue cheese, yogurt, candied pecans, sal de gusano, hibiscus

One of the few varieties without IGP protection, Variegato di Lusia gets its name from the town of Lusia about 40 miles east of Chioggia. Lusia heads are round like a Chioggia, but much less dense. The outer leaves are green, and take on a buttery yellow color towards the heart. All of the leaves – outer and inner – are flecked with red, which becomes more pronounced deeper into the head. The leaf texture is supple and tender, which makes Variegato di Lusia great served raw in a salad, or grilled or sauteed.

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Contained in galleries: 2022 Sagra del Radicchio

Growers: Siri Erickson-Brown and Jason Salvo, Local Roots Farm <br />
Chef: Elizabeth Kenyon, Manolin<br />
Bite: Variegato di Lusia cups, citrus, pear, shallot, casadia glacier blue cheese, yogurt, candied pecans, sal de gusano, hibiscus<br />
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One of the few varieties without IGP protection, Variegato di Lusia gets its name from the town of Lusia about 40 miles east of Chioggia. Lusia heads are round like a Chioggia, but much less dense. The outer leaves are green, and take on a buttery yellow color towards the heart. All of the leaves – outer and inner – are flecked with red, which becomes more pronounced deeper into the head. The leaf texture is supple and tender, which makes Variegato di Lusia great served raw in a salad, or grilled or sauteed.