Radicchio (pronounced ra-DEE-key-o) is the Italian name for a large group of red chicories. You may know radicchio as the red flecks found floating among emaciated lettuce leaves in vacuum-packed bags of salad. That variety is typically Radicchio di Chioggia. Which can be delicious, don't get me wrong. But sadly, in the salad bag example, the radicchio seems to be there strictly for the color it brings to cellophane. Please, don't let that color your opinion of radicchio. As I said it's a varied group of leafy vegetables. It deserves your attention. So, may I direct that attention to my favorite radicchio variety? That would be Radicchio di Treviso. Specifically, grilled Treviso. Read More
About Greg
I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.