Late red radicchio is a true culinary institution, characterised by that unmistakable, pleasantly sour flavour of late red radicchio. A variation on this theme is the addition of luganega sausage from the Veneto region. The latter is cut into small pieces and seasoned with spices, herbs and wine to give the sauce an even tastier and more appetising flavour. In fact, the full-bodied and bright flavour of the sausage will contrast the bitterness and crunchiness of the late red radicchio from Treviso.
