« Novel Food #31: the finale | Main | braised celery and leeks / sedano e porri stufati »

November 29, 2017


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What a brilliant photo of the "voluptuous beauty of radicchio rosso di Treviso", a shame it doesn't keep the color after cooking. I want to try that marriage of the contrasting cabbages, they sound happy together!


You're so lucky to have trevigiano around you. I like it so much better for eating on its own than the usual round Chioggia variety..

Deb in Hawaii

Gorgeous pictures of the radicchio--you have such great variety and I like how you creatively tied the dish to the book. A good way to describe Bruno I think! ;-)

Wendy Klik

Hah...I love your take on the "loving" couple. Great looking salad.

Debra eliotseats

I love the comparison, Bruno and cabbage!

Simona Carini

I know, Claudia, it's like an ode to ephemerality, and so all the more precious :)

Simona Carini

I consider myself lucky, Frank. I not always find it, but when I do, it's such a treat. As with other traditional Italian vegetables, radicchio seem to be more available and in its different varieties, which is great.

Simona Carini

Thank you Deb :)

Simona Carini

Thank you, Wendy :)

Simona Carini

I just couldn't get it out of my head, Debra :)

cathy branciaroli

More of that lovely radicchio I see - lovely images and recipe again

Simona Carini

Thank you, Cathy :)


Great recipe, very delicious. Warming regards!

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