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...Italy, but the deep-red radicchio of today was engineered in 1860 by the [[Belgian]] [[agronomist]] [[Francesco Van den Borre]], who used a technique called ' ...n in the states is the radicchio di [[Treviso]], which resembles a large [[Belgian endive]]: other varieties include Tardivo, and the white-colored radicchio

...glish cuisine|English]] [[Lincolnshire sausage]]. Sage is also common in [[Cuisine of Italy|Italian cooking]]. Sage is sauteed in olive oil and butter until c

[[Image:Endive_p1160063.jpg|thumb|right|Belgian endive]] [[Image:Intibum Witloof schema.jpg|thumb|right|Belgian endive]]

...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually

...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually

...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually