Radicchio & Chicory Toolkit
Ubiquitous in Italy, organic radicchios and chicories are gaining popularity with North American eaters. While some varieties from California and Mexico are available year-round, the Northwest crop typically starts in October. It extends into winter, adding many types that present an alternative to lettuce during the cooler months. This fridge-hardy category boasts long shelf life and is available in an array of sizes, shapes, colors and flavors, which present a bounty of options for eaters to enjoy.
Use all the resources in this toolkit to educate staff, introduce radicchio and chicory to your eaters and drive sales!
Photos:
