Countryside chicory: a must of Salento’s cuisine, from the harvest to the table

3 Feb

One of the most important products of this land, the chicories are not a simple side dish. Behind the dish, in fact, there is a tradition that goes from looking for the various types of chicory (“lu zangune” is one of the most famous) in Salento’s countryside, to the harvest, in the rainy months (from November to March).

The harvest needs a precise method: the plants are not tear off the ground, but they are cut off from the root with a knife, in order to make them grow faster. Here, you will find the way to cook the chicory and to make this Salento dish really special!

To find out other typical dishes of Salento, look at the following link!



1/2 kg of wild chicory

2 tablespoons of extra virgin olive oil

30 black olives in brine

1 spicy chili

2-3 cloves of garlic


Clean the chicories and rinse them several times with running water. Take a pan, pour the oil and brown a few cloves of garlic for a few minutes. Stew the chicory still dripping with water in an open pan over low heat, stirring occasionally.

When the vegetables are almost cooked, add the black olives and the chopped pepper into pieces and seeds. Add salt and finish cooking for few minutes. Enjoy your meal!

To try the recipe and learn from live chef’s advice, you must come on holiday in one of our villas and book a cooking experience with the chef at home.

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