Riccioni

Riccioni is the italianization of a dialect word. It’s how in Reggio Emilia we call a special wild radicchio, it’s very green, curly and bitter. You can find it in the countryside, but it’s better not to eat it nowadays because it’s probably poisoned by pesticides. I was so lucky to find at a local farmer’s market some riccioni that were harvested in the Apennines.

But I was in Modena and the farmer called them by another name I couldn’t fetch, so I just pointed at them. I wonder how they are called in proper Italian.