Radicchio, a burgundy variety of chicory (Chicory tybus var. leafy), it has been attracting the attention of chefs and gourmets for years with its distinctive character. Carmine leaves with delicate, white veins are distinguished by a taste that is difficult to confuse with anything else – it is slightly bitter, intense, but extremely elegant. Italians have made it a culinary trademark because the history of radicchio itself dates back to ancient Rome. We owe our modern shape to the Belgian gardener Francesco Van Den Borre, who in the 19th century perfected the technique of bleaching leaves.. It was then that the iconic varieties from Treviso and Chioggia were born, today considered among the most noble in Europe.
Interestingly, research from the University of Padua from 2023 (“Polyphenolic Profile and Antioxidant Capacity of Radicchio Varieties”) confirms that radicchio is a natural source of anthocyanins and flavonoids — compounds that support the circulatory system and have strong anti-inflammatory effects. They are responsible for the intense color, but also for the health-promoting potential of the plant.
In Poland, radicchio is no longer an exotic curiosity. They can be found more and more often on the shelves of large retail chains, and in the fall and winter season they also appear at fairs in the largest cities.. Prices – both in stores and on online platforms – usually fall within a range PLN 10-15 per kilogram. It is also worth visiting organic stores, because some of them import fresh heads directly from Italy, thanks to which the taste is even closer to that experienced in the north of Italy.
Red chicory looks quite inconspicuous, but its dark purple leaves contain many health properties. In 100 grams they are found only 23 kcal and an impressive set of vitamins and minerals:
- protein: 1,43 g,
- carbohydrates: 4,48 g,
- fat: 0,25 g,
- vitamin K: 255 µg,
- vitamin C: 8 mg,
- iron: 0,57 mg,
- potassium: 302 mg.
A study conducted in 2025 by the University of Chinese Medicine (Integrative gut microbiota and metabolomics reveals the mechanism of chicory extract in improving metabolic dysfunction-associated steatotic liver disease via gut-liver axis) has proven that chicory extracts support the cleansing of the body by improving the functioning of the intestinal-liver axis. The results include more effective removal of toxins, lower cholesterol levels and a marked improvement in metabolic parameters. This is why radicchio is increasingly appearing in dietary recommendations as a natural support for liver health.
Radicchio stands out from other winter vegetables the presence of inulin, a natural prebiotic that stabilizes glucose levels and promotes a feeling of satiety. A publication by scientists from the University of Alexandria (Chemical compositions and health-promoting effects of Cichorium intybus2025) indicates, that chicory supports weight control and has a beneficial effect on the intestinal microbiota. Raw leaves consist of over 90% water, so it is worth introducing it into the menu as part of a reducing diet. The ancient Romans already valued chicory for its digestive-supporting properties – modern research confirms the effect of intybin, which stimulates appetite and relieves stomach problems.
Radicchio also deserves attention due to its effect on the hematopoietic and cardiovascular systems. It provides iron and vitamin C, supporting the process of creating new blood cells, and the antioxidants it contains – including: caffeic acid – protect cells against oxidative stress. Magnesium and potassium strengthen the functioning of the heart muscle, while bioactive compounds – inulin and polyphenols – have a strong anti-inflammatory effect. Review published in Frontiers in Nutrition in 2025 (Synergistic potential of natural products and exercise: unveiling molecular mechanisms and innovative therapeutic approaches for liver diseases) proves that the combination of chicory extracts with moderate physical activity lowers the level of liver enzymesimproves lipid metabolism and supports the integrity of hepatocytes.
Raw red chicory leaves add a characteristic bitterness and expressiveness to the salad – they go great with goat cheese, roasted nuts or balsamic vinegar. Under the influence of heat, the taste becomes milder and the leaves acquire caramel notes. Grilling, baking or quick blanching are techniques that allow you to extract completely new flavors from chicory. The root, rich in inulin, has been used for centuries as a base for decaffeinated coffee, and today it is coming back into favor in a roasted version, also added to craft beers to obtain a subtle bitterness.
Salad with orange and hazelnuts is a classic that combines the bitterness of radicchio with the natural sweetness of the fruit. Heads baked with honey and rosemary are great as addition to meatand a sandwich with hummus, sprouts and radicchio is a quick way to have a fiber-filled lunch. Italian risotto with the addition of red chicory and white wine gains a creamy consistency and an elegant, slightly dry taste.
The vegetable can also be served grilled with citrus dressing or detoxifying smoothies with apple and ginger. It is worth remembering that the intense bitterness of radicchio can be balanced by sweet fruits – persimmons, grapes or pomegranates. The leaves are best stored in the refrigerator and used within a week.
Sources: Terazgotuje.pl, PubMed
