The chicory of Otranto

Near Otranto, in the Valle dell’Idro and around the Laghi Alimini, a variety of chicory called Cicoria Otrantina is cultivated. Here, it grows in the sandy terrains where a rich superficial groundwater flows into “pozzelle” (low cisterns excavated by hand).

This chicory is characterised by a particular delicate flavour and the lack of the bitter taste, typical of other chicory varieties. It has excellent depurative properties and is both ideal for tasty light dishes and also suitable to be eaten raw by itself or in a salad. You should try baked cicoria otrantina with olives.