Delicious and prized, the radicchio flower of Gorizia is a rare ecotype of Cicurium inthybus, a renowned product selected over the centuries by local farming families. The radicchio imitates a rose, with a deep red color called "Rosa di Gorizia" and yellowish hues streaked with red in the "Canarino" variety. The unusual chromatic elegance, characterized by its bright red color, alone would make this product unique, but it's when the flavor meets its delicate crunch that its high quality is recognized and even changes the perception of winter radicchio, which is usually bitter.

One of the first literary references to the Rose of Gorizia dates back to 1873, when Baron Carl von Czoernig in his book "Gorizia, the Austrian Nice" mentions "red chicory," a clear reference to the Rose of Gorizia.
Perfect for appetizers, first courses, and main courses, the Rose of Gorizia is a typical product that can be enjoyed in various restaurants and trattorias in the city, which showcase its flavor with simple yet innovative recipes, inspired by local history and tradition.

Typical recipes

Michela Fabbro, Slow Food representative for the Isonzo area and the driving force behind the Gorizia a Tavola Association, suggests preparing the Rosa di Gorizia according to tradition: raw, sliced ​​as thinly as possible to prevent oxidation, accompanied by boiled potatoes, boiled beans (still warm), and a hard-boiled egg, either sliced ​​or mashed. Season everything with excellent olive oil, wine vinegar, and a generous amount of salt. Even the small root sometimes found in stores is excellent when thinly sliced ​​and added to the salad.

Radicchio also pairs excellently with frico, a typical Friulian dish made with cheese and potatoes.