It’s easy to say “radicchio.” It’s that delicious variety of cabbage, usually with round purple leaves and a harvest that starts around November, that we like to use in risottos and savory pies. But radicchio, with its typically bitter and intense flavor, is also great for salads – accompanied by smoked salmon, for example.

Cultivated above all in northeastern Italy, it is from 5 localities in the Veneto region that the same number of PGI (Protected Geographical Indication) denominations originate. But what are these varieties and which recipes are best to use them in? Here are a few ideas to give a touch of refined taste to your winter menu.