After a springtime-second-hand-shopping-spree.
Special food love of the moment: red radicchio.
The sophisticated side of bitter.
Simply roasted with some olive oil and salt in the oven or as an elegant radicchio lasagna (similar to this one here). Something we first enjoyed at our favourite Venetian restaurant and at a family dinner with Italian friends in Follina (Veneto) seven years ago. I am just stunned how something so simple with so little effort can taste so sophisticated. And vegan. In my case.
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