Radicchio with Outer Leaves – Fresh Bitterness from the Tullnerfeld

Crispy Radicchio directly from Michael Bauer's Field

Get the unmistakable taste of Italy directly from Lower Austria: The Radicchio with outer leaves comes from Gemüsebau Michael Bauer in the fertile Tullnerfeld, where the best soils and great dedication ensure quality. Its intense red, combined with the white veins, makes it not only a visual highlight but also a culinary treasure. The radicchio impresses with its typical bitter note, which is preserved for an exceptionally long time thanks to the fresh outer leaves – perfect for salads, risottos, or grilled side dishes.

Why Radicchio from Michael Bauer?

• Regionally grown: Cultivated in the Tullnerfeld – one of Austria's most fertile regions, known for top-quality vegetables.
• Especially fresh: Harvested with outer leaves, which keeps the radicchio crispier for longer and optimally preserves its aroma.
• Unique taste: Its typical bitterness makes it a highlight in Mediterranean dishes and modern salad creations.

Discover the special freshness and quality of this radicchio – directly from a passionate vegetable farmer from your region. With every bite, you taste the care with which Michael Bauer cultivates his vegetables.

Storage Recommendation

🥬 How to keep Radicchio fresh longer

• Store in the vegetable compartment of the refrigerator – ideally at 0–4 °C.

• You can store the radicchio with outer leaves intact, as the outer leaves protect it and keep it crispier for longer.

• Store unwashed, clean only before use – this way it lasts longer.

• Wrapped in a slightly damp cloth or in a perforated plastic bag, the moisture remains optimal.

⏳ Shelf life: Fresh radicchio stays crisp in the refrigerator for about 1–2 weeks. Without outer leaves, it dries out significantly faster.

CULTIVATION - Origin

Just a few kilometers from the Danube lies Rust in the Tullnerfeld. A small village, yet an oasis for vegetable cultivation. Vegetables have been grown here for many generations.

This is also the case at Michael Bauer's farm.

The wind blows over the leaves of the cabbage vegetables, a specialty of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colors, green and yellow zucchinis, various root vegetables, leeks, and green beans..... and all imaginable types of cabbage vegetables.

The farm is managed as a "mixed farm". Arable farming, livestock farming, and vegetable cultivation complement each other positively.

A natural cycle is created and forms the basis for nature-oriented agriculture.

We live with and from nature, every day.