Palla Rossa Special

Family: Asteraceae Vegetable

Crisp, jewel-bright heads unfurl with a dramatic ruby blush over creamy white ribs, offering a clean, pleasantly bitter snap that lingers like fine espresso on the palate.

Palla Rossa Special forms tight, well-centered radicchio rosettes with a satiny, deeply veined texture—ideal for growers who love bold color and a satisfying crunch. Grow it for standout salads and vibrant braises, or let its bitterness shine in sauces and pickling for a striking, garden-to-plate signature.

Light: Full SunMaturity: 60 DaysHabit: Rosette

Botanical illustration of Palla Rossa Special

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	Jun 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Palla Rossa Special is built for contrast: tight rosettes stay crisp in cold salads, but char or braise coaxes sweetness out of the bitter edge without turning the ribs to mush. Treat it like a ruby crunch first, then dress it with fat and acid so the bitterness lands clean instead of harsh.

Best Uses

shaved or quartered salads that need a cold, crunchy bite
hot quick-braise or grill—bitterness sweetens while ribs stay structured
griddle-charred radicchio with a glossy fat-and-acid finish
pickling or vinegar sauces where the bitterness turns bright and clean

Flavor Profile

pleasantly bitter snap espresso-like lingering bitterness crisp, satiny deeply veined texture clean, slightly nutty finish

Kitchen Pairings

balsamic vinegar Parmigiano-Reggiano ricotta salata walnuts lemon butter

Frequently Asked Questions

What are common problems for Cichorium intybus (Palla Rossa Special) and how do I treat them?

Watch for leaf spot and downy mildew, which often show up as dark specks or fuzzy growth on leaves during humid spells. Remove and discard affected leaves early, improve airflow by spacing plants, and water at the soil line (not over the foliage). If problems keep spreading, use a labeled organic copper or sulfur spray according to the product directions.

How often should I water Cichorium intybus during the main growing phase?

During active leaf growth (about the first half of the 60-day cycle), keep the top 1 inch of soil consistently moist but not soggy. Water deeply about 1–2 times per week depending on your weather, increasing frequency during hot or windy periods. If the soil dries out fully and then gets soaked, C. intybus leaves can turn bitter and grow poorly.

How can I tell when Palla Rossa Special (Cichorium intybus) is ready to harvest?

Harvest when heads/rosettes reach the expected size and the leaves are tender, typically around 55–60 days from sowing. Look for firm, well-formed leaf clumps with vibrant color; leaves that become overly tough usually mean it’s passing peak. For best flavor, cut in the morning and harvest before prolonged heat causes leaf bitterness.