This special chicory is not a radicchio but a cousin, hailing from Rome, Italy. It is typically consumed by cutting long thin strips of the stem, soaking in ice water, then serving with olive oil, Parmesan slivers and lemon wedges. And anchovies or anchovy dressing, but that might get in into an argument with some Italians...
Leaves are edible as well, but are quite bitter so best cooked in an Italian stew or braised.
