Radicchio di Chioggia by R.Borgacci

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What is the Chioggia radicchio?

The radicchio of Chioggia is a red-colored vegetable, with a clump-shaped head, bitter taste and characteristic flavor. Other types of red radicchio are: Treviso radicchio and Verona radicchio.

It is one of the many varieties of the botanical species intybus X endivia - Family Asteraceae (Compositae), Subfamily Cichorioideae and Genus Cichorium . It is differentiated in the early types, harvested from April to mid-May, and late, harvested from September to March.

The radicchio of Chioggia enjoys the recognition of PGI - Protected Geographical Indication. The cultivation area of ​​the late one is bounded by the provinces of Venice, Rovigo and Padua; the early one instead, is cultivated between the municipalities of Chioggia and Rosolina.

The Chioggia radicchio contains significant quantities of either vitamin A, or rather equivalent retinol (especially carotenoids), and vitamin C (ascorbic acid); therefore it is inserted in both the last fundamental food groups - VI and VII. The Chioggia radicchio also contains a lot of water, dietary fibers, minerals - especially potassium and magnesium - and polyphenols - with particular reference to anthocyanins.

The Chioggia radicchio can be eaten raw and cooked; raw especially in salads, cooked in a pan, stewed, baked, etc.

Nutritional Properties

Nutritional properties of the Chioggia radicchio

The Chioggia radicchio belongs to the VI and VII fundamental group of foods - vegetables rich in vitamin C and vitamin A or RAE.

It has a very low caloric intake, since all three energy macronutrients are present in small quantities. Carbohydrates tend to be soluble, simple - made up of fructose. Fatty acids should be largely unsaturated and proteins of low biological value.

The Chioggia radicchio contains dietary fiber, most of which are soluble. There are plant steroid molecules, called phytosterols, with metabolic action opposite to cholesterol. These plant sterols belong to the broadest set of polyphenols, many others of which - especially anthocyanins - are also well present in the Chioggia radicchio. It does not contain lactose, gluten or histamine. The contribution of purines is very low.

The Chioggia radicchio has an excellent concentration of vitamin C or ascorbic acid and equivalent retinol (RAE), in particular beta carotene. The average intake of potassium and magnesium is remarkable.

Diet

Chioggia radicchio in the diet

Chioggia radicchio is a food that lends itself to all nutritional regimes. The abundance of fibers and water and the low energy and fat density make it suitable for the slimming diet which, besides being hypocaloric, must be normolipidic - in compliance with the principle of nutritional balance.

Like all vegetables, Chioggia radicchio is not a good source of high biological value proteins. The quantity of essential amino acids and their proportion is in fact very different from the human protein model. Fatty acids, although predominantly unsaturated, being present in small quantities do not have a significant impact on the metabolism.

The abundance of fibers gives the Chioggia radicchio many beneficial properties for the body. Associated with the right amount of water, they increase the sense of satiety - increasing the volume of the meal in the stomach - a very useful feature in the slimming diet. Especially the soluble ones, create a gel that modulates the nutritional absorption through two mechanisms: they reduce the speed of absorption of glucides, decreasing the insulin glycemic index of the meal, they hinder the absorption and reabsorption of fats, especially cholesterol and bile juices - rich in endogenous cholesterol. The Chioggia radicchio is suitable for food therapy against hypercholesterolemia - to which polyphenols contribute - type 2 diabetes mellitus and hypertriglyceridemia. The fibers contained in it improve intestinal transit, preventing / treating constipation and related disorders such as hemorrhoids, anal fissures, tendency to anal prolapse, etc .; at the same time, by optimizing the expulsion of toxins and other waste, they act as a protective factor towards some cancers of the colon. The fibers also nourish the intestinal bacterial flora - acting as a prebiotic - which also contributes to maintaining the health of the intestine.

The Chioggia radicchio has no contraindications for the diet of the lactose intolerant, the celiac and the histamine intolerant. The low presence of purines makes it suitable for the nutritional regime against hyperuricemia and gout.

Vitamin C is a powerful antioxidant, as well as a precursor of collagen, an essential element of the immune system etc. Carotenoids, in addition to having an antioxidant function, can be recombined in the body to form vitamin A, which is necessary for visual function, for cell differentiation, to maintain reproductive function, etc. Polyphenols are the third antioxidant agent of Chioggia radicchio. The high concentration of molecules equipped with this function makes this vegetable suitable for fighting the oxidative stress of the body, acting preventively against tumors and hindering the onset of metabolic pathologies.

The wealth of water and potassium is considered a preventive aspect primary arterial hypertension, especially sodium-sensitive - potassium acts metabolically in contrast to sodium and water increases diuresis, favoring the elimination of the unwanted ion. Furthermore, these are two nutritional factors largely eliminated with sweating, greater in hot climates and in sports. Potassium and magnesium are alkalizing minerals that, when lacking in the body, can give rise to muscle cramps. The nutritional action of iron and calcium contained in the Chioggia radicchio is marginal.

Recall that, in the diet of the expectant mother, the raw Chioggia radicchio must be washed thoroughly and possibly in a solution with disinfectants, to reduce the risk of infection or infestation with bacteria or parasites that are dangerous for a successful pregnancy.

Kitchen

Cook the Chioggia radicchio - Chioggia radicchio in the kitchen

The Chioggia radicchio can be eaten raw or cooked. In the first case, the preparation is identical to that of all leafy vegetables; often, radicchio is just one of several ingredients used for mixed salads. Cooked, the Chioggia radicchio lends itself very well to recipes in the oven - roulades, scallops and roasts - while the late Treviso and Verona appear more suitable for grilled preparations. This ingredient is also used in the preparation of a wide variety of sauces - for example the bechamel flavored with Chioggia radicchio. The radiant radicchio of Chioggia with oil, salt, lemon / wine / balsamic vinegar and garlic is famous and widespread; many enrich it with pancetta or speck or diced lard or strips.

Botany

Botanical notes on the Chioggia radicchio

From the botanical point of view, the Chioggia radicchio is a leafy plant belonging to the Asteraceae (Compositae) family, Cichorioideae subfamily and Genus Cichorium ; the species of the Chioggia radicchio, itself of the Chioggia variegate, is the result of a cross between the intybus and the endivia, from which numerous varieties are differentiated.