Gorizia, 50 shades of Rose-pink

It seems like the title of the umpteenth novel in the successful series but this is an even more seductive story, starring a princess among the many excellent food products of my region.

Yes it is she, the "red chicory” as it was described during the Hapsburg Empire by Carl Von Czoernig in his text “Austrian Nice” and today a Slow Food Presidium cultivated only in the countryside around Gorizia by a few—may I say, dauntless— farmers, given the time and effort required.

The product in question is the Rosa di Gorizia, the most expensive and prized radicchio in the world, which came to the forefront of the world’s gastronomic scene back in 2010 following an avant-garde event for the time, the “Cook it raw” that was held right here in Friuli Venezia Giulia, a land blessed for the variety of natural environments and consequently of productions. The event brought together geniuses of world cuisine, such as Bottura, Redezpi and David Chang to make them share nature, experiences and, obviously, creativity.

Since then, this radicchio has been praised by all cooks for its beauty and for its goodness and has begun to appear in starred and other restaurants and all over the world.

I went to visit a producer and during the story I seemed to see all those hands, skilled hands that select the best buds to be allocated to seed, patient hands that pollinate and clean every single bud, hands that pray for the success of the harvest. The process is a long one: from sowing in March the plant is left to itself covered with weeds in the summer, left to the elements and predators in the autumn, and then it is made to rest in the dark in climate-controlled spaces: it goes in like any old purple-green radicchio and then the magic happens!

The outer leaves rot, but the bud develops taking on a perfect, red, glossy, edible pink that is fleshy and crunchy on the palate, very sweet but with a pleasant bitterish aftertaste typical of winter radicchio.

During “La Rosa in Tavola” from mid-January to the first week of February various restaurants and trattorias in the area alternate themed menus for dinner and lunch.

Present in many important food and wine events such as the Fiera Cucinare a Pordenone which is held during the period (10 - 13 February this year) of the radicchio's maximum splendour, it offers an excellent opportunity to try many other regional excellences and pass happy moments among the various cooking and tastings shows.

Or what better reason for visiting Gorizia the border town, take advantage of its excellent Collio wines and enjoy this delicacy?