Winter purple
This month’s pizza menu let’s radicchio do the heavy lifting.
On our new Radicchio pizza, we use it two ways — raw, for it’s crisp texture and slight spice, and sautéed, to soften the leaves and bring out its natural sugars.
For our seasonal From Dries With Love, we use it as the final garnish on a dish featuring all the season’s best — nutty topinambour, sautéed Brussels sprouts, and sweet caramelised onion.
Both pizzas are available at Pizza St Cat, Merode, and Flagey.
