Organic Field Chicory 500g

Organic Chicory from Campo

This Chicory is harvested in open fields, it is a spontaneous herb.

The vegetables our grandparents ate

The taste is slightly bitter and stronger than simple chicory

An exceptional product, rare and difficult to find in the fruit garden stands

It is found only by small producers

Find out also the Red Chicory

Chicory between Tradition and Cuisine

Even if today this food is overshadowed, let's not forget that in the past it was much more used as for example "bread and sautéed chicory".

It is thanks to the Roman people that, among all the wild herbs, chicory is the one that is most remembered even by those who never go to the countryside.

In ancient times there was the character of the "chicory" who as a profession collected this plant in the fields and then resold it in the local markets.

Currently, the majority of dishes prepared with chicory fall into the category of "typical regional dishes"; in this regard we mention one for all: the Martuffolo, typical dish of Sannio and Irpinia based on chicory and potatoes.

Chicory from Campo Root

If roasted, the root of the plant becomes an excellent coffee substitute (a practice apparently proposed in 1600 by the Venetian doctor and botanist Prospero Alpini (1553 - 1617) initially, however, as a therapeutic purpose, use activated especially in times of war when coffee imports they suffered slowdowns such as during the Napoleonic period in Europe, or for other reasons in India, or in East Germany in 1976 during the "coffee crisis".

Furthermore, always the root, if boiled, represents a good food alternative for the diabetic (inulin is better tolerated than starch).