Along with puntarelle and the Belgian endive, radicchio is a member of the chicory family and is often referred to as Italian chicory. The leaves are a dark maroon color with white veins and they have a bitter taste that can be reduced through cooking. Different varieties are named according to the Italian region from which they originated. The most well-known variety is the Chioggia, which can grow to the size of the grapefruit. In Italy, radicchio is often eaten grilled or cooked with olive oil and in the United States, the leaves are often eaten raw in salads. Radicchio can also be found mixed in pastas, pizzas, and risottos.