A winter tipple that will warm your heart? Try the intensely flavored Rose of Gorizia grappa.
Origin
There’s a radicchio variety that looks like a rose in bloom, known as the Rose of Gorizia. It has been cultivated in the fields of northeastern Italy for more than 2 centuries. Its ideal terrain is stony floodplain that experiences long dry spells in the summer. Traditional techniques call for planting in the spring in alternating rows with wheat, or in the winter along with winter grains. The rose reaches full size in October, and the harvest begins near the end of November. Local producers are the keepers of the secrets for growing this jewel in the crown of Italy’s agricultural biodiversity.
Cookit
The Rose of Gorizia is a delicacy that graces the finest plates of Friuli Venezia Giulia’s cuisine. Crisp with a strong, slightly bitter flavor, it’s best eaten raw as soon as it’s cut, alongside poached potatoes and beans, and drizzled with extra virgin olive oil and a few drops of a nice wine vinegar. Don’t throw away its little root: this part is great when thinly sliced and dressed with a salad. It’s the perfect pair for ‘frico’, a classic Friulian cheese dish.
Did you know
The Latin name “Cycorium Intibus”, sounds a bit like a magic spell, and there is indeed something magical about the Rose of Gorizia. In 1873, the Austrian baron Carl von Czoernig first wrote about its cultivation, calling it “red chicory”. In more recent times, due to a decrease in production, the rose has become a local specialty for only the most discerning palates.
