Although it is great in a salad-sweet and bitter at the same time-in the cold winter months, I like radicchio trevisano better cooked, because of its resilient texture. Radicchio makes a great risotto and a great sauce for pasta and gives a distinctive flavoring, but I also enjoy it when baked or braised. I enjoy baked radicchio in savoring its taste and texture; sweet, bitter, and crunchy. When buying radicchio to bake with, look for the long thin radicchio trevisano or spadone. The small round heads most often found in the supermarket or the kind with long but wide leaves (resembling purple romaine lettuce) are great when tossed in a salad. Serve as an antipasto or a vegetable course.