How to Identify and Classify Radicchios
  • 1. What family does radicchio belong to?
A) Apiaceae
B) Asteraceae
C) Solanaceae
D) Brassicaceae
  • 2. Which radicchio variety is known for its round shape and tightly closed head?
A) Verona
B) Castelfranco
C) Chioggia
D) Treviso
  • 3. What is the defining characteristic of Radicchio Rosso di Treviso Tardivo?
A) Cone-shaped head with broad, crunchy leaves
B) Elongated, curved shape with thin, slightly bitter leaves
C) Variegated leaves and a ruffled appearance
D) Round shape, sweet flavor, and bright red color
  • 4. Which radicchio is known for its variegated or marbled appearance?
A) Verona
B) Treviso
C) Chioggia
D) Castelfranco
  • 5. What contributes to radicchio's characteristic bitterness?
A) Solanine
B) Lactucopicrin
C) Capsaicin
D) Glucosinolates
  • 6. Which radicchio is forced in the dark to produce blanched leaves?
A) Verona
B) Castelfranco
C) Chioggia
D) Treviso Tardivo
  • 7. What color are the leaves of Radicchio Verona?
A) Dark red
B) Yellow
C) Green
D) White
  • 8. The shape of Radicchio Rosso di Treviso Precoce is best described as?
A) Loose and spreading
B) Upright and elongated
C) Round and compact
D) Marbled and ruffled
  • 9. What time of year is radicchio typically harvested?
A) Fall and Winter
B) Year-round
C) Only in the Summer
D) Spring and Summer
  • 10. What is the primary use of radicchio in culinary applications?
A) Jams
B) Salads
C) Soups only
D) Baking
  • 11. Which part of Italy is most famous for radicchio production?
A) Veneto
B) Lombardy
C) Sicily
D) Tuscany
  • 12. What is the impact of blanching on radicchio's bitterness?
A) Increases bitterness
B) Changes the color only
C) Has no impact
D) Reduces bitterness
  • 13. Which characteristic distinguishes Treviso Precoce from Treviso Tardivo?
A) Sweeter flavor
B) Earlier harvest
C) Later harvest
D) Smaller size
  • 14. What type of soil is ideal for growing radicchio?
A) Well-drained
B) Clay-heavy
C) Sandy
D) Waterlogged
  • 15. What is the primary method of propagation for radicchio?
A) Grafting
B) Seeds
C) Division
D) Cuttings
  • 16. What is the ideal temperature range for radicchio growth?
A) Tropical temperatures
B) Hot temperatures
C) Cool temperatures
D) Freezing temperatures
  • 17. Which of the following is a common pest of radicchio?
A) Earthworms
B) Bees
C) Aphids
D) Ladybugs
  • 18. What is a key difference between the 'Forced' and 'Open Field' methods for growing Treviso radicchio?
A) Light exposure
B) Fertilizer used
C) Watering frequency
D) Soil type
  • 19. Which visual characteristic is MOST important for identifying Chioggia radicchio?
A) Elongated shape
B) Variegated leaves
C) Round shape
D) Spiky leaves
  • 20. In which historical period did radicchio cultivation become widespread?
A) 15th Century
B) Ancient Rome
C) Victorian Era
D) Medieval Ages
  • 21. What nutritional benefit is radicchio primarily known for?
A) Vitamin C
B) Calcium
C) Antioxidants
D) Protein
  • 22. What is the scientific name for radicchio?
A) Lactuca sativa
B) Solanum lycopersicum
C) Brassica oleracea
D) Cichorium intybus
  • 23. What color are the veins of a Castelfranco radicchio?
A) Green
B) Red
C) Purple
D) Yellow
  • 24. What is the impact of frost on radicchio?
A) Damages the plant
B) No impact
C) Enhances flavor
D) Stunts growth
  • 25. Which of these descriptions best fits Radicchio Spadona?
A) Variegated leaves and a ruffled appearance
B) Sword shaped with a slightly bitter flavour
C) Cone-shaped head with broad, crunchy leaves
D) Round shaped, sweet flavor, and bright red color
Created with That Quiz — where a math practice test is always one click away.