The present invention relates to a method for the production of dried or dehydrated radicchio, comprising the step of bringing a radicchio vegetable material, arranged in the form of at least one thin layer, preferably in the form of a plurality of thin separate layers, into contact with a stream of gas heated to a temperature of between 30°C and 45°C for a time period sufficient to obtain a predetermined moisture content in the dried product.The dried radicchio thus obtained maintains the organoleptic and nutritional characteristics of fresh radicchio and may replace the latter in the food preparations where it is used. Moreover, the dried radicchio according to the invention has a longer shelf-life, with the result that this vegetable product is available for culinary uses even during time periods different from the season in which it is cultivated.
