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.

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. 

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.

Radic di mont is a traditional variety of chicory originating from Carnian mountain pastures. This tender wild chicory is harvested for only 15 days when the snow melts on the Alpine pastures. It's usually still soaked with water from the melting snow – the chicory shoots are purple in color and very tender due to the cold temperatures.

Once harvested, it's placed in oil in order to preserve it so that is can be enjoyed throughout the year. It's recommended to use radic di mont (which also goes by the name radic dal glaz) in frittatas and salads.