Traditionally grown within the provinces of Treviso, Padua and Venice, Radicchio Rosso di Treviso refers to Italian leaf chicory of the Precoce and Tardivo varieties. This robust red-leaved vegetable is characterized by its pleasantly bitter flavor which can be quite refreshing if balanced with salty cheeses, smoky bacon or sweet balsamic vinegar.

Being extremely versatile, Treviso chicory can be enjoyed raw, grilled, braised or roasted, and it is used as an ingredient in a number of various salads, risotto and pasta dishes, as well as meat or fish based entrées.

Gai lan, also known as Chinese broccoli, is a leafy vegetable characterized by its large, thick, flat leaves with fat stems. It is one of the most popular leafy vegetables used in Asian and Chinese cuisine. Gai lan can be steamed, boiled, or stir-fried.

It is used in a variety of dishes such as stir-fried noodles with beef and stir-fried gai lan with oyster sauce, which is one of the most famous dishes incorporating this healthy vegetable, rich in vitamin A, C, and K. Gai lan also contains large amounts of folic acid and dietary fiber. 

Yorkshire forced rhubarb is uniquely grown without light in sheds so that photoysnthesis does not occur and thicken the fibres, resulting in an unwanted acidic flavor. Due to the absence of light, its skin is gossamer on the outside, while the flesh is white.

Used in cooking, rhubarb is very tender with a delicate, tangy flavor. Quality control is so great that the growers harvest the rhubarb by candlelight. It is quite versatile, so it can be cooked, roasted, baked or boiled, used in puddings and jellies, and goes well with oily fish, fatty meats and exotic fruits in a chutney.

Ever since the 1850s, when blanching and forced growth techniques were first introduced at the Botanical Garden of Brussels in Saint-Josse-ten-Noode, Brussels chicory has been traditionally cultivated in the wider Brussels-Mechelen-Leuven area where it thrives in the temperate climate of southern Flanders.

Today, Belgium exports its witloof (lit. white leaf) chicory to over 40 different countries. Like all vegetables grown in the absence of light, Brussels Grondwitloof remains white to pale yellow in color, it is particularly crisp and has a delicate bittersweet flavor. 

Italian leaf chicory of the Precoce and Tardivo varieties, Radicchio di Verona is grown within the provinces of Verona, Vicenza and Padua. Verona chicory is packed with antioxidants and characterized by the particular crispiness of its leaves and a strong, bitter flavor which tends to mellow down when radicchio is braised, roasted or grilled.

Being amazingly versatile, this robust leaf vegetable is typically enjoyed in various salads, risottos, and pasta dishes, and it pairs well with local red wines.

Named after a small fishing port in the south of Venice's lagoon, Radicchio di Chioggia refers to Italian leaf chicory of the Precoce and Tardivo varieties, grown within the provinces of Venice, Padua and Rovigo. This robust leaf vegetable is rich in antioxidants, and characterized by a strong, bitter flavor.

When balanced with sweet balsamic vinegar or salty cheeses, the bitterness of raw radicchio can be quite refreshing, and it slightly mellows down if the chicory is grilled, braised or roasted. Apart from being enjoyed in various salads, Chioggia radicchio is often sautéed with garlic and anchovies, wrapped in bacon and grilled or used in the preparation of various risotto and pasta dishes.

Iceberg lettuce is a popular variety of lettuce known for its crisp, refreshing texture and mild flavor. It forms a dense, round head with tightly packed leaves that range from pale green on the outside to almost white near the center. This lettuce has a high water content, giving it a distinctive crunch that is particularly valued in salads, sandwiches, and wraps.

Its light and crunchy nature make it a favorite for adding texture and freshness to dishes, such as burgers and tacos, where it balances richer or spicier flavors. While iceberg lettuce is not as nutrient-dense as darker greens like romaine or kale, it still provides some vitamins, including vitamin A and K, and is very low in calories, making it a hydrating and refreshing choice. 

Rucola della Piana del Sele is an Italian rocket (arugula) variety that's grown in the province of Salerno. The leaves have a crispy texture, an intense, sharp, and spicy aroma, and a strong, distinctive flavor, which means that it can be enjoyed without any salt.

When sold on the market, the product is fresh or ready to eat. The rocket is packaged in crates, trays, tubs, packets, or mesh bags. The characteristics of rucola della Piana del Sele are a result of the environment in which it is grown and the distinctive soil (volcanic and alluvial) and climate.

Rosa di Gorizia is an Italian red radicchio variety originating from Gorizia and Collio area in Friuli Venezia-Giulia. The radicchio looks similar to a rosebud that's just about to open, hence the name (Gorizia rose). The leaves are bright red in color with pink and garnet shades, the texture is crisp, and the flavors are intense and slightly bitter.

This local radicchio variety has been cultivated in the town's market gardens and the neighboring fields for a long time, and in the past, it was one of the few secure sources of income during winter. The climate and alluvial soil in the area also help in developing the unique traits of this radicchio, which is available from December to February.