Rosso Di Torino

Family: Asteraceae Vegetable

Crisp and vivid from the first bite of color—Rosso Di Torino forms tight, elongated heads that blush a deep wine-red over pale ribs, with a clean, snappy crunch and a pleasantly bittersweet edge.

The leaves are finely ribbed and stay wonderfully structured, making them a standout for fresh salads, roasted wedges, and vibrant braises, as well as striking additions to sauces and pickled preparations. Grow it for a dramatic harvest in about 60 days, when each head looks as elegant as it tastes.

Light: Full SunMaturity: 60 DaysHabit: Rosette

Botanical illustration of Rosso Di Torino

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 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)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	5

Culinary Notes

Chef's Note

Rosso Di Torino’s elongated, tightly ribbed heads deliver that classic chicory snap with a bittersweet edge that stays readable instead of collapsing into mush. Use it where you want heat or acid to tame the bitterness without erasing the crunch—wedge roasting and sharp vinaigrettes are the sweet spot.

Best Uses

shaved or chunked salads with a slick vinaigrette that clings
roasted wedges until the edges lacquer and soften while the core stays crisp
braised/panfried until bitter mellows but ribs keep structure
quick-pickled preparations for a tangy, crunchy side

Flavor Profile

snappy, tight crunch pleasant bittersweet bite earthy chicory character with a clean finish holds texture instead of wilting out

Kitchen Pairings

balsamic vinegar lemon juice Parmigiano-Reggiano goat cheese olive oil bacon or pancetta

Frequently Asked Questions

What pest or disease most commonly affects Cichorium intybus (Rosso di Torino radicchio), and how do I manage it?

A frequent problem is powdery mildew (white, dusty growth on leaves) during warm, humid spells. Improve airflow between plants and water at the soil level (avoid wetting leaves), then remove heavily affected leaves early. If it keeps recurring, use an appropriate fungicide labeled for edible leafy greens and reapply as directed on the label.

How often should I water Rosso di Torino radicchio during its main growing phase?

During the main head-building phase, keep the soil consistently evenly moist but not waterlogged—aim for the top 1 inch to be lightly moist at all times. Water deeply about 2–3 times per week depending on heat and soil, then adjust to prevent dry spells that cause bitterness and loose heads. Well-drained soil is essential because soggy conditions increase leaf diseases in this species.

How can I tell when Rosso di Torino radicchio is ready to harvest (Cichorium intybus)?

Harvest at about 60 days when the outer leaves form a solid, compact head and the leaves have taken on their characteristic red color. If you gently squeeze the head, it should feel firm rather than springy or hollow. For best quality, harvest before prolonged hot weather or when the head starts to loosen.