Radicchio di Chioggia late
ingredient / ingredient-radicchio-chioggia-late
晩生キオッジャ / Cichorium intybus L. var. silvestre
Radicchio di Chioggia late is a late Chioggia-type radicchio with slight bitterness.
Photographs (captions in Japanese)
A plant sold as "Chioggia radicchio" at a farmers' market in San Francisco. A typical plant of the Chioggia type; whether it is early or late type cannot be determined from the photograph.
Shown: Cichorium intybus L. var. silvestrePart / state: Headed plants (general type, at a market)
Photo: Darya Pino (San Francisco, USA) / CC BY 2.0 / 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 the representative of the late type, using a Commons file different from the one for the early type (ingredient-radicchio-chioggia-early) 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 (7 sections)
Reading the bitterness
The EU geographical-indication (PGI) specification (2008) describes the late type of Radicchio di Chioggia as having fairly crisp leaves with a slightly bitter taste (fairly crispy leaves with a slightly bitter taste). It is the category harvested later than the early type.
The original production specification (disciplinare, 2003) describes tardivo leaves as 『sapore amarognolo e di consistenza mediamente croccante(苦味を帯びた味わい、中程度のパリッとした食感)』 (in translation: "a bitterish taste and a moderately crisp texture"). Unlike terms used for late Treviso types, such as gradevolmente (pleasantly) or leggermente (slightly), amarognolo is unmodified here. This is a wording difference between specifications, not a measured comparison of bitterness intensity.
An analysis of 3 lines of the overall Rosso di Chioggia variety, without separating early from late types, compared guaianolides and sugars in heads, outer leaves, and roots at different growth stages. Amounts varied widely across growth stages, plant parts, and the 3 lines studied. The abstract does not give numerical ranges for that variation.
Sources for this overview
Summary of requirements: Radicchio di Chioggia PGI
Checked for this overview: Checked the sensory description of the late type in the English EU PGI specification.
Disciplinare di produzione - Radicchio di Chioggia IGP
Checked for this overview: Checked the unmodified amarognolo description for tardivo in the original Italian disciplinare.
Checked for this overview: Variation in guaianolide content by plant part, growth stage, and line.
Follow the connections
Radicchio di Chioggia late →— sensory attribute→ bitterness →can be measured separately …→ astringency
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Layer: food. An HPTLC study comparing guaianolide and sugar content in heads, outer leaves, and roots at growth stages of 3 Rosso di Chioggia lines. It addresses the variety overall without distinguishing early and late types.
Show data
ingredient-radicchio-chioggia-late —has_composition→ (the claim sentence above)Sensory (1)
Scope: The late type under the EU specification
Note: Recorded as "slightly bitter".
Show data
ingredient-radicchio-chioggia-late —has_sensory_attribute→ sensation-bitter