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.
Cavolo nero is a version of kale originating from Tuscany. Also known as black cabbage or Tuscan kale, this leafy vegetable has long and sturdy leaves that are similar to savoy cabbage regarding its texture. Once cooked, the leaves retain their firm texture, which is why cavolo nero is often used in a variety of stews and soups, such as the famous Tuscan ribollita.
This kale is also a bit sweeter and less bitter than other kale varieties. The flavors are nutty and earthy. Besides ribollita, cavolo nero is used in many Tuscan dishes, such as crostini con cavolo nero - roasted bread topped with cavolo nero and sausages, farinata di cavolo nero - made with polenta and minestrone, and acquacotta - a soup made with stale bread.
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.
Friggitello is a southeastern Italian pepper variety (Capsicum annuum) that's also known as friarielli, puparulill, or sweet Italian peppers. These peppers are elongated and have a conical shape and thin waxy skin. The flesh is pale green and crisp, while the flavors are slightly sweet with a mild heat.
As the pod matures, it turns scarlet red in color. Friggitello peppers are available from late summer through fall, and they're usually sautéed in oil with garlic, basil, and tomatoes. When fresh, these versatile peppers are often used in egg dishes, salads, stews, soups, and casseroles.
Peperoni cruschi are flakes of crumbled fried heirloom peppers grown around Senise in the Italian region of Basilicata. Small, red, elongated, and slightly curvy Senise peppers have a sweet flavor with only a hint of heat. Due to the fact that these peppers have very little flesh, they are easily preserved by drying in the sun, but their full potential is shown when they're carefully fried in olive oil, salted, then broken into crispy flakes full of flavor.
Peperoni cruschi can be enjoyed on their own, as a crunchy side dish, or used as a flavor enhancer, sprinkled over vegetables, frittatas, or pasta.
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