Radicchio Variegato di Castelfranco
ingredient / ingredient-radicchio-castelfranco
カステルフランコ斑入りラディッキオ / Cichorium intybus L. var. silvestre
Radicchio Variegato di Castelfranco is an Italian variegated chicory with reddish-purple mottling on cream-colored leaves.
Photographs (captions in Japanese)
ラディッキオ・ヴァリエガート・ディ・カステルフランコの結球した株が1個写っている。クリーム色〜淡黄緑色の葉に赤紫の斑点が散った、この品種特有の模様がよく見える。原典ページは『Radicchio type Castelfranco』とのみ記載し、学術種名の記載はない。
写っているもの: Cichorium intybus（Variegato di Castelfranco）部位・状態: 収穫された結球状の株全体。クリーム色〜淡黄緑色の葉に赤紫の斑点が入った状態が見えている
写真: Goldlocki／ CC BY-SA 3.0／ 原画像／ 台帳の原画像
写真の範囲と来歴
被写体の確認: 原典の記載による同定。原典ページは被写体を『Radicchio type Castelfranco』とのみ記載し、学術種名(品種名の学術的位置づけ)の記載はない。専門家による再同定は行っていない。
掲載画像: Wikimedia Commons の原寸版。苦味研究所では切り抜き・色調変更なし。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。
On this page (8 sections)
Reading the bitterness
Castelfranco variegated radicchio is an Italian variegated chicory with reddish-purple spots scattered over cream-colored leaves. The EU geographical-indication specification defines it as a variegated form belonging to the silvestre variety (var. silvestre) of the genus Cichorium (Cichorium intybus). The reddish-purple pattern on a white ground is itself an appearance condition set by the legal specification.
This appearance does not arise from natural growth alone. The same specification positions the process of forming new leaves in a shaded environment (forcing and blanching) as an essential and irreplaceable production stage. The mottled pattern is created not only by the cultivar but also by people adding this process.
In terms of taste, the same specification describes the leaves as 「甘味から心地よい苦味へ続く繊細な味」 (in translation: "a delicate taste continuing from sweetness to pleasant bitterness"). Bitterness is not excluded as a defect but treated as one characteristic of this vegetable. However, this is a legal quality description for the geographical indication, not bitterness intensity measured numerically by trained assessors, and it does not guarantee the range of taste in individual plants.
Sources for this overview
Summary of requirements: Radicchio Variegato di Castelfranco PGI
Checked for this overview: The classification rule defining it as a variegated form of Cichorium intybus var. silvestre. / The description of forcing and blanching under shade. / The sensory description of a taste continuing from sweetness to pleasant bitterness.
Follow the connections
Radicchio Variegato di Castelfranco →is a type of→ chicory
Radicchio Variegato di Castelfranco →is processed by→ radicchio forcing and blanching
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Classification under the EU PGI specification
Note: A variegated form of Cichorium intybus var. silvestre.
Show data
ingredient-radicchio-castelfranco —is_a_type_of→ ingredient-chicorySensory (1)
Scope: The sensory description at shipment under the EU specification
Note: Described not as bitterness alone, but as a continuum with sweetness.
Show data
ingredient-radicchio-castelfranco —has_sensory_attribute→ "A delicate taste running from sweetness to a pleasant bitterness"How processing and cooking change it (1)
Scope: Traditional process in the EU specification
Note: Forcing and blanching to form new leaves under shade.
Show data
ingredient-radicchio-castelfranco —is_processed_by→ process-radicchio-forcing-blanching