Catalogna types aren’t nearly as appreciated as they should be. Not as photogenic as much of the radicchio family, if you’re looking for “instagram-able’ chicories, move along, there’s nothing to see here. Usually (and confusingly) sold as “dandelion greens” in the US, Catalogna absolutely shines as a looseleaf braising/sauteing green. Long, slender, serrated leaves are substantial with succulent stems to add some sweetness to the leaf’s pleasing bitterness. The leaf stems can even be ribboned and used similar to puntarelle (which is actually a specialty subset of the Catalogna type). Easier to grow and more forgiving than many of the heading types, it found its feet in the US market earlier than many of its sexier cousins. 80 days. Photo and text courtesy of Uprising Seeds.
Gusto Italiano Project is a collaboration between Culinary Breeding Network, Uprising Seeds and northern Italian vegetable breeders at Smarties.bio. The project was born from a mutual love of radicchio and a desire to further establish it as an anchor of the fall and winter produce season here in North America, and specifically the Pacific Northwest. This special line of certified organic radicchio and regional specialty Brassica seeds was bred and grown in Italy by the incredible folks at Smarties.bio. Based in Chioggia, the heart of radicchio’s motherland, Smarties.bio exists at the crossroads of tradition and innovation by bringing years of modern breeding experience to classic, culturally significant vegetables of their region.
More information can be found on the following:
www.culinarybreedingnetwork.com
Culinary Breeding Network
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