You may know this heirloom radicchio¡¯s sister, ¡®Early Treviso¡¯: both are beloved varieties in Italy. In summer, the long, upright 10¨C14" heads begin green; once cooler weather comes around, the leaves transition to sensuous deep-red with white midribs and veins. The tender, ever so slightly bitter leaves and heart are delicious raw, in salads, or cooked by braising or saut¨¦ing with other vegetables.