Radicchio
Radicchio, aka Chioggia Radicchio is Italian red-leafed chicory. It is similar in shape and size to small cabbage. It is identified by its firm, deep crimson leaves and white inner ribs and interior flesh. Leaves have a slightly bitter flavor. Radicchio should be firm and heavy for its size. During the winter months, you may see a green tinge in the “white” areas of the head.

Storage
» Store immediately in the coldest part, of the walk-in cooler. Radicchio will wilt from heat exposure (above 40 degrees).
» Store in the original carton away from drafts from the cooler fan. Radicchio will suffer dehydration damage from direct exposure to the cooler fans.
» Store away from ethylene producing fruits. Ethylene can cause cabbage to brown and shorten the shelf life

Handling:
» Follow good rotation practices, first shipments received should be used first.
» Do not soak. Excessive moisture will cause the cabbage to bleed into other products and not to be crisp.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation:
»Prepare as needed. Try not to use product from the previous day. Store product in the whole head form, pre-cut heads will brown pre-maturely.
» Always use sharp, sanitized knives to prep. Cutting with dull knives will cause excessive cell damage and hasten browning.
» Remove or cut away decay.
» Store prepared product in refridgerator.