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Italian heirloom ready for salads, and braising.You may know this heirloom radicchio’s sister, ‘Early Treviso’: both are beloved varieties in Italy. In summer, the long, upright 10–14" 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 sautéing with other vegetables.