Rossa Di Chioggia

Family: Asteraceae Vegetable

Crisp, cool bitterness meets a sweet, nutty finish in Rossa Di Chioggia—its rosettes unfurl in striking rose-red hearts with creamy white ribs that glow against deep green outer leaves.

At maturity, the heads are tightly layered and satisfyingly crunchy, holding their structure for salads and braising-style tenderness, as well as roasted wedges and tangy pickled accents. Grow this 65-day standout for bold color, clean texture, and a dramatic plate-ready presence from garden to table.

Light: Full SunMaturity: 65 DaysHabit: Rosette

Botanical illustration of Rossa Di Chioggia

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

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 29th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	65
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	6

Culinary Notes

Chef's Note

Rossa Di Chioggia brings a clean, cool bitterness with a sweet-nut tail—tight, layered leaves stay crisp long enough for proper dressing contact. Use heat or a vinegar skim to soften the bite, but keep the ribs as the payoff: creamy-tender crunch that plays beautifully with salty cheeses and sharp acids.

Best Uses

shaved or sliced salads where it stays crunchy under vinaigrette
roasted wedges (high heat for caramel edges)
quick braise in a splash of vinegar to mellow bitterness
tangy pickled accents for chopped-into-salads punch

Flavor Profile

crisp, snappy bite cool, persistent bitterness sweet, nutty finish rose-red leaves with creamy, tender white ribs

Kitchen Pairings

aged balsamic vinegar lemon zest and juice Parmigiano-Reggiano gorgonzola dolce walnuts olive oil

Frequently Asked Questions

What pest or disease most commonly affects Cichorium intybus (Rossa Di Chioggia) and how can I control it?

Watch for downy mildew and leaf spots, which show up as gray-purple patches or brown spots that spread during cool, humid weather. Remove affected leaves early, improve airflow between plants, and avoid wetting the foliage when watering. If the problem keeps advancing, treat with a labeled copper-based fungicide and repeat as directed on the label.

How often should I water Rossa Di Chioggia during the main growing phase, and what soil moisture level should I maintain?

Keep the soil consistently moist but not soggy from transplanting through head/heart development (about weeks 3–8). Water deeply when the top 1 inch of soil feels dry, typically every 2–4 days depending on heat and container vs. in-ground conditions. Aim for steady moisture because drought stress can cause bitterness and uneven growth in Cichorium intybus.

How do I know when Rossa Di Chioggia is ready to harvest?

Harvest around 60–70 days after sowing/planting when the heads are firm and the outer leaves are fully colored with strong red maroon tones. The plant should feel tight rather than loose at the base, and leaves should be large enough to use without the head collapsing. For best flavor, harvest before prolonged hot weather; bolting risk rises as temperatures increase.