Palla Di Fuoco

Family: Asteraceae Vegetable

Fiery, ember-bright heads of Palla Di Fuoco bring a dramatic, ruby-edged crunch to the garden—each rosette tightens into a sculptural form with pale ribs and a deep, wine-red blush that seems to glow against the leaves.

The flavor is pleasantly bittersweet, with a crisp, succulent texture that holds its bite beautifully for fresh salads and bold braises, and it shines in roasted wedges, charred-leaf plates, and tangy sauces. Grow for a striking harvest window at about 68 days, when the heads are firm, vivid, and irresistibly crisp.

Light: Full SunMaturity: 68 DaysHabit: Rosette

Botanical illustration of Palla Di Fuoco

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 2nd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	68
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Palla Di Fuoco brings a firm, succulent crunch with a bittersweet, winey tang that doesn’t collapse under heat. It’s built for char and reduction—hit it with acid and salt-fat (olive oil, Parm, or anchovy) and the bitterness turns into a clean, ember-bright edge.

Best Uses

charred-radicchio wedges that caramelize at the edges
shredded raw salads dressed lightly so the leaves stay crisp
braised radicchio in a tangy reduction (vinegar/wine) to mellow the bitterness
roasted leaf plates for crisp-hot texture with a sharp sauce

Flavor Profile

pleasantly bittersweet bite ruby-tang snap with pale, crunchy ribs slightly peppery, embery finish

Kitchen Pairings

balsamic vinegar lemon olive oil Parmigiano-Reggiano goat cheese anchovy

Frequently Asked Questions

What pest or disease most commonly affects Cichorium intybus (Palla Di Fuoco) and how do I control it?

Watch for powdery mildew and aphids, which commonly hit Cichorium intybus in warm, humid weather. Remove heavily affected leaves early, improve airflow between plants, and water at the base to keep foliage dry. For aphids, blast them off with a strong jet of water and repeat as needed; if infestations persist, spot-treat with insecticidal soap following the label.

How often should I water Palla Di Fuoco during the main growing phase?

During the main growth (after seedlings establish until near harvest), keep the soil consistently moist but not soggy—about 1 inch (2.5 cm) of water per week total, adjusting for heat and rainfall. Water deeply, then let the top 1 inch (2–3 cm) of soil dry slightly before watering again to prevent rot while supporting steady leaf growth. Avoid frequent light sprinkles that leave the surface wet and encourage foliar issues.

How can I tell when Palla Di Fuoco is ready to harvest?

Harvest at about 68 days when heads/foliage are firm and fully developed, not loose or overly stretched. If you’re growing for leaf/rosette tightness, pick when the center feels dense and leaves are crisp; if harvesting roots, confirm the crown is well-formed and sized for your expectations before pulling. For best quality, harvest in the morning and avoid letting plants sit after full maturity in hot weather.