The name of this chicory means "sugarloaf" in Italian, and refers to this chicory being less bitter than radicchio and shaped like a small loaf of bread. It is similar to a dense head of escarole, and as such has many similar applications. Grill and serve as the base of a warm salad with pears and blue cheese; braise into soups or bean stews; broil atop pizzas; serve raw as is with just some salt and good olive oil.