Radicchio variegato di Castelfranco is a green-yellow or creamy yellow leaf vegetable, spotted in red, with a globular shape but with an open head - different from the round radicchio from Chioggia and the tapered radicchio from Treviso and Verona. The taste is bitter and the flavor is characteristic but delicate.
From a botanical point of view, the variegated radicchio of Castelfranco is a herbaceous plant belonging to the Asteraceae family (Compositae), Subfamily Cichorioideae, Genus Cichorium and species (hybrid) intybus x endivia. It is a cross, selected between the eighteenth and twentieth centuries, between the late Treviso radicchio (red) and the green one - broad-leaved endive. Note: in the mid-twentieth century, using the variegato of Castelfranco for re-crossing, the round radicchio of Chioggia was diversified.
The Variegated Radicchio di Castelfranco enjoys the recognition of IGP - Protected Geographical Indication. The cultivation area includes, in addition of course to the municipality of Castelfranco, several others in the provinces of Verona, Padua and Venice.
Variegated Radicchio di Castelfranco contains significant quantities of both vitamin A, or rather equivalent retinol (especially carotenoids), and vitamin C (ascorbic acid); therefore it is inserted in both the last fundamental groups of foods - VI and VII. It also contains a lot of water, dietary fibers, minerals - especially potassium and magnesium - and polyphenols - with particular reference to anthocyanins. Note the amount of polyphenols is lower than that of the species intybus, that is the red radicchio.
Variegated Radicchio di Castelfranco is eaten almost exclusively raw in salads.
rich in vitamin C and vitamin A or RAE.It has a very low calorie intake, as all three energetic macronutrients are present in modest quantities. Carbohydrates tend to be soluble, simple - made up of fructose. The fatty acids should be largely unsaturated and the proteins of low biological value.
Variegated Radicchio di Castelfranco contains dietary fibers, 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. It does not contain lactose, gluten and histamine. The purine intake is very low.
Variegated Radicchio di Castelfranco has an "excellent concentration of vitamin C or ascorbic acid and equivalent retinol (RAE), in particular beta carotene. The average contributions of potassium and magnesium are remarkable. The concentrations of calcium and iron seem good, however , have a low level of bioavailability.
Edible part
Like all vegetables, Variegated Radicchio di Castelfranco is not a good source of high biological value proteins. The quantity of essential amino acids and their proportion are in fact very different from the human protein model. Fatty acids, although mainly unsaturated, being present in small quantities do not have a significant impact on metabolism.
The abundance of fibers gives the Variegated Radicchio di Castelfranco many beneficial properties for the body. Associated with the right amount of water, they increase the sense of satiety by increasing the volume of the meal in the stomach - a very useful feature in the slimming diet. Especially the soluble ones, they create a gel that modulates nutritional absorption through two mechanisms: they reduce the absorption speed of carbohydrates, by decreasing the insulin glycemic index of the meal, hinder the absorption and reabsorption of fats, especially cholesterol and bile juices - rich in endogenous cholesterol. Variegated Radicchio di Castelfranco is suitable for dietary therapy against hypercholesterolemia - in which the action of polyphenols contributes - type 2 diabetes mellitus and hypertriglyceridemia. The fibers it contains improve intestinal transit, preventing / treating constipation and disorders correlates such as hemorrhoids, anal fissures, the tendency to anal prolapse, etc .; at the same time, by optimizing the expulsion of toxins and other waste, they act as a protective factor against some forms of colon cancer. The fibers also nourish the intestinal bacterial flora - acting as a prebiotic - which also contributes to the maintenance of intestinal health.
Variegated Radicchio di Castelfranco has no contraindications for the diet of lactose intolerant, celiac and histamine intolerant. The low presence of purines makes it suitable for the nutritional regimen against hyperuricemia and gout.
Vitamin C is a powerful antioxidant, as well as a precursor to collagen, an essential element of the immune system, etc. In addition to having an antioxidant function, carotenoids can also be recombined in the organism 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 Variegated Radicchio di Castelfranco. The high concentration of molecules endowed with this function makes this vegetable suitable to fight the oxidative stress of the organism, acting preventively against the tumor evolution and hindering the onset of metabolic pathologies.
The richness of water and potassium is considered a preventive aspect of primary arterial hypertension, especially sodium-sensitive - potassium acts metabolically in contrast to sodium and water increases diuresis, favoring the elimination of the unwanted ion. In addition, these are two nutritional factors largely eliminated with sweat, greater in hot climates and in sports practice. Potassium and magnesium are alkalizing minerals which, when deficient in the body, can cause muscle cramps. The nutritional action of the iron and calcium contained in the variegated Radicchio di Castelfranco is marginal.
We remind you that, in the pregnant woman's diet, the raw Castelfranco variegated radicchio must be washed carefully and possibly in solution with disinfectants, to reduce the risk of infection or infestation by bacteria or parasites that are dangerous for the success of pregnancy.
. It also has a less bitter and more delicate taste than many other types of radicchio and, unlike other types of radicchio, many prefer it on its own - not mixed with lettuce, carrots and tomatoes.
The favorite condiments are: extra virgin olive oil, lemon juice, vinegar - also balsamic - and salt.
, more specifically the endive with lettuce leaves (C. endive var. latifolium).It seems that it is one of the fundamental species with which the red species of the round radicchio of Chioggia was obtained in the mid-twentieth century.
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