Cichorium Inthybus, Cicoria or Radicchio. 

The type species, always stiff, perpetual and high, is spontaneous in every cultivated soil, above all calcareous ones, in the Mediterranean areas. The basal leaves have a short petiole and they are oblong- lanceolates, deeply divided or dentate, and covered by rough trachoma in the upside- down part. The green branched trunks grow in the middle of the wild plants. These kind of plants surpass 1meter high.

The roots are plumps and compacts, in facts there are some “culitvar” where this quality is intensified. 
The plant, which has got bitter essence, is ate even when is in the wild condition (status) or when is young and crow yet, or when is done.
A special kind of these plants are used for the seeding in the vegetable gardens.
The “cultivar” are divided in tree parts:

• leaf radicchios; 

• root radicchios;

• leaf and root radicchios.

Among these plants of radicchio, there’s one in particular which is typical of our territory: the Radicchio Rosso di Treviso(IGP).

Picking up at the right moment:

After the earlier frosts of November even the radicchio renounces to grow. The leaves turn into a red colour and they squeeze themselves to protect the heart of the plant.
The most difficult moment arrives when the farm producer must pick the radicchio up.
The head of radicchio is rootless when the root is extract from about 15cm; then the plant is cleaned and deprived by the driest leaves. 
The plants are stiff in big and bound bunches, but not smothered and then they are protected and kept in drills saved from cold and rain. The root of radicchio is kept in contact with the wet ground and in, that way, the plant continues to live.