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The wild radicchio or “radìc di mont” is scientifically called alpine sow-thistle (Alpine Cicerbita). Also known as “radìc del glaz”, it is collected every year in May, by many enthusiasts with large baskets.

In the first weeks of May, when the snow starts melting, the pastures are still impregnated and produce large quantities of radìc: shoots of a particular purple colour – more or less intense according to the soil – appear everywhere; they’re very tender thanks to the cold environment.

This is a plant that prefers woods, rather than meadows, and it grows on acidified soils, between firs and alders, in the valleys and along the banks at an altitude ranging from 3.280 to 5.900 ft.

In Carnia, it usually grows spontaneously; it’s traditionally collected and kept in olive oil, enjoyed throughout the year also as a side dish for meats and salami.

This post is also available in: Italiano (Italian)