日本語版

Radicchio di Chioggia early

ingredient / ingredient-radicchio-chioggia-early

早生キオッジャ / Cichorium intybus L. var. silvestre

Radicchio di Chioggia early is an early Chioggia type with a sweet to slightly bitter taste.

Photographs (captions in Japanese)

1 round, headed radicchio in red-purple and white on a white background

A typical round, headed plant of the Chioggia type of radicchio, stated as "Radicchio di Chioggia". Whether it is early or late type cannot be determined from the photograph.

Shown: Cichorium intybus L. var. silvestrePart / state: Headed plant (general type)

Photo: Jeangagnon / CC BY-SA 4.0 / original image / ledger's original image

Scope and provenance of the photo

Identification: Identified as labelled in the source. Based on the ruling, adopted as a photograph of a typical plant of the Chioggia type. A different Commons file is used for the late type (ingredient-radicchio-chioggia-late) to avoid duplication.

Image shown: No resizing, trimming, or color changes. The original image from Wikimedia Commons is used as it is. For display, a WebP capped at 1200 px wide is served; the ledger's original image can be checked from the link above.

On this page (6 sections)
  1. Overview
  2. Sources for this overview (3)
  3. Topic hubs
  4. Related entries (10)
  5. Composition and content (1)
  6. Sensory (1)
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Reading the bitterness

The 2008 EU geographical-indication (PGI) specification describes the early type of Radicchio di Chioggia as having crispy leaves with a sweet to slightly bitter taste. This early type is positioned as the category harvested earlier among Chioggia types.

The relevant provision in the original 2003 production specification (disciplinare) describes leaves of the precoce type as 『sapore dolce o leggermente amarognolo e di consistenza croccante(甘味または軽い苦味の味わい、パリッとした食感)』 (in translation: "a sweet or slightly bitter taste and a crisp texture"). Both the English and Italian versions remain descriptions in a standards document, not intensity measurements by a trained sensory panel.

In an analytical-chemistry study of the Rosso di Chioggia variety as a whole, without distinguishing early and late types, guaianolides (including lactucopicrin) and sugars were examined by HPTLC (high-performance thin-layer chromatography), mainly in the edible head. A method was established to relate sensory bitterness ratings of the head to those analytical data. However, the abstract does not provide specific concentration figures and does not distinguish early from late types.

Sources for this overview

  1. Summary of requirements: Radicchio di Chioggia PGI

    European Commission / 2008 / government document / full text checked

    Checked for this overview: Checked the sensory description of the early type in the English version of the EU PGI specification.

  2. Disciplinare di produzione - Radicchio di Chioggia IGP

    / 2003 / other / full text checked

    Checked for this overview: Checked the sensory description of the precoce type in the original Italian disciplinare.

  3. Variation in the content of the main guaianolides and sugars in Cichorium intybus var. "Rosso di Chioggia" selections during cultivation

    Poli F; Sacchetti G; Tosi B; Fogagnolo M; Chillemi G; Lazzarin R; Bruni A / 2002 / journal article / abstract checked

    Checked for this overview: The method relating guaianolide analysis of the head to sensory bitterness ratings.

Structured claims — open a section to read each claim's confidence, evidence and limits

Composition and content (1)

Radicchio di Chioggia early contains Guaianolides. In 3 selections of Rosso di Chioggia, guaianolide and sugar contents of heads, outer leaves, and roots were quantified by HPTLC, and a correlation with sensory bitterness evaluation of the heads was attempted. Contents varied widely by growth stage, part, and selection (abstract). Individual compound names do not appear in the abstract (full text not checked).preliminary

Scope: Layer: Food. A study comparing guaianolide and sugar content by HPTLC across the head (market portion), outer leaves, and root of 3 lines of Rosso di Chioggia (red Chioggia type), and correlating the head's sensory bitterness rating with this composition. This source addresses the Rosso di Chioggia variety as a whole and does not distinguish early from late types.

The abstract says that Cichorium intybus var. Rosso di Chioggia is a chicory variety cultivated predominantly in Northeastern Italy and highly appreciated for its bitter taste. With particular reference to the heads, a sensory bitterness evaluation method was set up to find a correlation between the analytical data and the bitter taste. The abstract states that contents varied widely by growth stage, part, and selection.
Limitations: Only the abstract was checked (full text not accessed). The abstract contains no mention of early/late type distinction. Specific concentration values are not in the abstract.
Source: Variation in the content of the main guaianolides and sugars in Cichorium intybus var. "Rosso di Chioggia" selections during cultivation (Poli F; Sacchetti G; Tosi B; Fogagnolo M; Chillemi G; Lazzarin R; Bruni A, 2002) · abstract checked
Show dataingredient-radicchio-chioggia-early —contains→ (the claim sentence above)
claim: clm-w71b1-chioggia-early-guaianolide / type: composition / updated: 2026-10-06

Sensory (1)

Radicchio di Chioggia early — sensory attribute: From sweetness to a light bitternesssupported

Scope: The early type under the EU specification

Note: Keeps the range expression "sweet to slightly bitter".

States that the early type has crispy leaves with a sweet to slightly bitter taste.
Limitations: No figures from an analytical sensory test are given.
Source: Summary of requirements: Radicchio di Chioggia PGI (European Commission, 2008) · full text checked
The taste entry says the taste of the leaves is sweet or lightly bitter (leggermente amarognolo), with a crunchy texture.
Limitations: A description in the specification document, not a measurement by a sensory panel.
Source: Disciplinare di produzione - Radicchio di Chioggia IGP (2003) · full text checked
Show dataingredient-radicchio-chioggia-early —has_sensory_attribute→ (the claim sentence above)
claim: clm-chioggia-early-bitter / type: sensory / updated: 2026-08-31

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