This group have so many different common names: we will try to cover them all and nail them down.
Radicchio Cichorium intybus
Also called Italian chicory, red endive and red chicory. Originating in the northern Italy town of Chioggia, giving the most commonly grown variety its full name of Radiccio Rosso di Chioggia. Similar in form to a cabbage but with vibrant purple red leaves and stark white ribs. Eaten fresh, it has a bitterness that cuts into rich fatty foods like salamis, prosciutto and pancetta, as well as soft and hard cheeses. The flavour contrasts well with the sweetness of pears and the saltiness of anchovies. Radiccio salad with pears, blue cheese, anchovies, prosciutto and scattered candied pecans, light balsamic dressing – heaven on a plate. Growing in Melbourne: Grow in a sunny spot over winter. Will cope easily with a light frost. Our hot summers tend to lead to bitterness, best in the cooler seasons. Protect from slugs and snails, but not particularly pest prone.