Radicchio (pronounced rah-DEE-kee-oh) is a chicory very specific to certain areas of Northern Italy, especially Veneto.  There are a few varieties, but Chioggia (the round kind) and Treviso (the elongated kind) are the most common.  I have only ever seen Treviso in Sydney, so that’s what I have used for this recipe, but the round variety…

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