Rossa di Verona

Family: Asteraceae Vegetable

Rossa di Verona unfurls into striking, wine-red hearts with crisp, tightly layered leaves that snap with a cool, refreshing bite.

Expect a pleasantly bitter edge balanced by a gentle sweetness—ideal for roasting until edges deepen and caramelize, or for fresh salads where the color turns every plate into a jewel tone. Grow this 65-day radicchio for dependable, uniform heads that hold their color beautifully through harvest season.

Light: Full SunMaturity: 65 DaysHabit: Rosette

Botanical illustration of Rossa di Verona

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 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)	Not Required

Culinary Notes

Chef's Note

Rossa di Verona’s tightly layered hearts give you that clean, watery-crisp bite before it softens into sweet-bitter silk at heat—so you can go hot without losing the structure. Use it boldly (sharp acid and salty dairy) and it stops tasting “bitter for bitterness’ sake” and starts tasting like ruby-garnet sophistication.

Best Uses

roasting or grilling to caramelize the cut edges
shaved or quartered salads that stand up to assertive vinaigrettes
braises where the hearts turn tender without collapsing into mush

Flavor Profile

cool, crisp snap pleasantly bitter with a gentle sweetness peppery, slightly nutty finish

Kitchen Pairings

aged balsamic vinegar lemon zest olive oil walnuts Parmigiano-Reggiano salted butter

Frequently Asked Questions

What pest or disease commonly affects Cichorium intybus (Rossa di Verona) and how can I manage it?

Cichorium intybus commonly suffers from downy mildew and leaf spots when foliage stays wet. Water at the soil line, improve airflow by spacing plants properly, and remove heavily spotted leaves early to slow spread. If disease persists, use a labeled fungicide suitable for leafy greens and follow the label’s reapplication interval.

How often should I water Rossa di Verona during the main growing phase?

During active leaf growth, keep the top 1–2 inches of soil consistently moist but not waterlogged. In warm weather this typically means watering about 1–2 times per week, increasing frequency during dry spells so plants never wilt for long. Use well-drained soil—standing water promotes crown and root problems in chicory.

How do I know when Rossa di Verona is ready to harvest?

Harvest once plants are fully formed with tender, well-colored leaves, typically around 65 days from sowing. Pick outer leaves first for multiple cuttings, or harvest the whole plant when the rosette is at its peak size and leaves are firm. Avoid waiting too long—overmature leaves can turn more bitter and tougher.