Radicchio di Vecchio

I recently met someone (a first) who does not eat radicchio and to my surprise, I thought to post this about one of my favorite bitter sweet vegetables.

Radicchio I adore, it prevents the diseases of aging and also has significant purfying, diuretic, tonic and laxative effects due to its unique composition. The sweet taste of bitterness is combined by the rich substances serving our bodies; such as mineral salts and vitamins and also contains polyphenols, natural dyes, in this case of red as the anticianidine and anthocyanins.

The radicchio was for centuries the poor food of the Veneto countryside, in fact, while the Doges ate lavish meals, peasants cooked vegetables red and bitter of their campaigns inventing dishes that are now rediscovered. In fact, the use of species of wild radish as far back as the time of Pliny the Elder (29 – 79 BC) and in ‘Naturalis Historia’ cites lettuce Venetian attributing purifying properties.

In ancient times it was used as a medicine, especially to treat insomnia, in fact, seems to have also sedative properties. The characters of the primitive species have changed over time until you get to the final product that is now the radicchio and that only in the area of Treviso is the earth and the conditions for its production.

The bitter substances stimulate the gastric juices that aid digestion, etc. The sugars contained in it, finally, are not digested by the stomach, but from the colon, then, thanks to its active and to its antioxidant properties, serve to counteract the onset of tumors in this part of the intestine.

Re-think it Giuseppe!

Categories: Life Cycles