Chioggia (Bianco, Variegato, Rosso)

Growers: Sam Bowhay and Linda Fenstermaker, Ralph's Greenhouse
Chefs: Randi Rachlow, Gabby Park and Jesus DeLara, Saint Bread
Bite: Fermented Rosso di Chioggia with cultured cream & koji rye cracker

Rosso di Chioggia, also referred to as Palla Rossa (red ball) or simply Chioggia, is the most commonly known and widely grown type of radicchio in the world. It became commercially dominant in the 20th century following World War II in Italy, when its deep red color became desirable in salads. This type of radicchio is the most commonly available at grocery stores in the United States.
This very recent descendant of Variegato di Chioggia (a type similar to Variegato di Lusia) allegedly traces its roots back to the 1990s, when a non-variegated off-type was found in a field of variegated radicchio. A savvy seed breeder saved the seeds, and a new variety was born. Bianco di Chioggia are loose, round balls, with a supple green leaf that fades to pale yellow at the heart. It is among the least bitter of all varieties, and some farmers have been known to eat an entire head raw in the fields while harvesting. It’s great grilled as well as eaten raw.

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Contained in galleries: 2022 Sagra del Radicchio

Growers: Sam Bowhay and Linda Fenstermaker, Ralph's Greenhouse <br />
Chefs: Randi Rachlow, Gabby Park and Jesus DeLara, Saint Bread<br />
Bite: Fermented Rosso di Chioggia with cultured cream & koji rye cracker<br />
<br />
Rosso di Chioggia, also referred to as Palla Rossa (red ball) or simply Chioggia, is the most commonly known and widely grown type of radicchio in the world. It became commercially dominant in the 20th century following World War II in Italy, when its deep red color became desirable in salads. This type of radicchio is the most commonly available at grocery stores in the United States.<br />
This very recent descendant of Variegato di Chioggia (a type similar to Variegato di Lusia) allegedly traces its roots back to the 1990s, when a non-variegated off-type was found in a field of variegated radicchio. A savvy seed breeder saved the seeds, and a new variety was born. Bianco di Chioggia are loose, round balls, with a supple green leaf that fades to pale yellow at the heart. It is among the least bitter of all varieties, and some farmers have been known to eat an entire head raw in the fields while harvesting. It’s great grilled as well as eaten raw.