Learning about forcing chicories in Italy
publication date: Mar 1, 2020
Plan now for a crop from stored roots next winter
This trip and article are a follow-up to a trip that I took to Italy in 2014, also with Lane Selman and a few others. After that trip, I wrote an article called “How to grow heading chicories,” in the November 2016 GFM. It has details on growing many of the more common radicchios and other chicories, but it didn’t address forcing. It’s worth checking out in the archives as a companion to this article.
In January of this year I was fortunate to be one of about 20 growers, chefs and journalists to join Lane Selman of the Culinary Breeding Network on a trip to the northeast of Italy where there is a long tradition of radicchio and forcing chicories. Look at a map of that area and you’ll see town names like Chioggia, Treviso, Castelfranco, Verona, Lusia and Gorizia – all towns that are associated with one or more types of radicchio.
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