Traditionally two types of radicchio are cultivated in the province of Vicenza (between July and January): the red variety, in the country areas in the south of the province, and the creamy-white variety in the area around Bassano del Grappa (in the north-east). Both these top quality products are ideal for salads or simply sautéed, but also as ingredients in risotto, stuffed pasta, savoury flans, sauces.