Semi di Cicorione

• Cicorione (Catalogna Chicory)
• The cicorione Plant
• How to Sow cicorione
• How to Grow cicorione
• Tips for Growing cicorione
• Diseases and Pests of cicorione
• Properties and Nutritional Values

Cicorione (Catalogna Chicory)

Cicorione, also known as catalogna chicory or cone chicory, is a highly productive and versatile vegetable, traditionally grown in Central and Southern Italy. It thrives both in the garden and in open fields all year round, producing long, narrow leaves with a characteristic slightly bitter taste, much appreciated in traditional cooking for savoury pies or as an accompaniment to main dishes.

The cicorione Plant

It belongs to the species Cichorium intybus. The plant forms a compact, upright head with long, narrow leaves of intense green colour. In the early bolting stage, the head contains numerous small tender shoots, known locally as "ciccioli", from which puntarelle are obtained: cylindrical, fleshy stems highly prized in traditional Lazio cuisine.

How to Sow cicorione

Sowing is traditionally carried out in late summer, in seedbeds or directly in the open field, at a depth of about 1 cm. Seedlings should be thinned to a spacing of about 30 cm between rows and 20 cm along the row, to allow proper development of the head and central shoots.

How to Grow cicorione

During winter, the plant produces numerous shoots that should be cut at the base before they begin to toughen, encouraging new growth. It is a hardy, undemanding vegetable that adapts well to different soil types; it nevertheless prefers soil rich in organic matter and well-drained, with regular but moderate watering to avoid waterlogging.

Tips for Growing cicorione

To obtain tender, non-fibrous shoots, it is important to cut the puntarelle as soon as they reach the ideal size, before the central fibre becomes too tough. Traditional preparation involves cutting and stripping the fibre, which produces the characteristic curling typical of puntarelle eaten raw.

Diseases and Pests of cicorione

It is generally a hardy, resistant plant, but can be affected by aphids and slugs, especially during the early growth stages. Excessive humidity can encourage leaf rot: good airflow between plants and well-drained soil are the best preventive measures.

Properties and Nutritional Values

Like all chicory varieties, it is rich in minerals, B vitamins and vitamin C, with recognised depurative and digestive properties thanks to its bitter compounds. The leaves and shoots are eaten both raw in salads, traditionally dressed with oil, garlic and anchovies in the Roman style, and cooked for soups, stews and savoury pies.