On 17 and 18 November 2025, we were invited to Germany, in Berlin, by the association Die Gemeinschaft e.V, which brings together food-sector operators committed to a responsible supply chain based on healthy soils, solid relationships, and the appreciation of artisanal work.
Two full days were dedicated entirely to radicchio: a journey that took us from field to kitchen, allowing us to explore both cultivation techniques and the many gastronomic uses of this extraordinary vegetable. It was a unique opportunity to meet producers, chefs, and enthusiasts, and to discover new perspectives on a crop that continues to surprise.
On 17 November, we visited the fields of Annette (gaertnerei-apfeltraum) and Maria, with the aim of directly learning about the Smarties.bio radicchio variety grown in Germany. The day continued with the contribution of our colleague Andrea Ghedina, who delved into radicchio cultivation techniques and seed selection.
Often overlooked despite their gastronomic value and their central role in the autumn–winter season, these crops enrich the variety of harvests and offer alternatives to monoculture, extending the availability of vegetables during the cold months, especially in places like Germany.
On 18 November, the Die Gemeinschaft association dedicated a series of meetings to bitter vegetables (chicory, radicchio, and endive) at the restaurant Trio, in the centre of Berlin.
The event concluded with a discussion on processing and preparation in gastronomy, and on the role of bitterness in different food cultures. We explored the various methods and combinations that enhance bitterness, shared experiences in the kitchen, and discovered bitterness as a moment of pleasure and a cultural resource, thanks to contributions from chefs Jinok Kim-Eicken (Nanum), Vadim Otto Ursus (otto, pluto, Trio), Martin Höfft, Jannis Hassel, and Vincent Kraus (Cafe Botanico).