One of the unique things Gorizia has to offer is the 'Rosa di Gorizia', a special type of chicory that is considered a culinary delicacy. This species of chicory (Cichorium intybus) is characterised by its rosette-shaped leaves, which are coloured a deep red, reminiscent of the blossom of a rose.
Rosa di Gorizia is characterised by its delicate bitterness and the fragility of its leaves. It is considered a gourmet product that is highly valued in Italian cuisine, especially in the Friuli Venezia Giulia region.
This radicchio is usually harvested by hand during the winter months, especially from November to February, when its flavour is at its most intense. The leaves are tender and have a slightly bitter taste, which combines well with olive oil, balsamic vinegar or is served with fresh cheese.its unique flavour and appearance make it a popular delicacy that is loved not only by locals but also by visitors to the city.it appears in the kitchens of the most famous European and international restaurants, which consider it as rare as truffles.
The unique Rosa di Gorizia is a real treat not only for the eyes but also for the taste buds. Every year, from the second half of January onwards, you can taste this delicacy at the La Rosa di Gorizia and Tavola festival, cooked by the best chefs in Gorizia.
TIP:eat the chicory as raw as possible, cut it as little as possible to avoid oxidation, and supplement it with cookedand hard-boiled eggs, season with olive oil, wine vinegar and salt.
