Among the “herbs”, wild or cultivated, strongly present in the Veneto countryside, the most precious and famous in the world is undoubtedly the chicory. The red flower of Treviso has many virtues and flavors depending on how it is proposed and brought to the table. Or better it is a sum of flavors, old and new.
It allows us to re-evaluate the practices of the past, enjoying for simple dishes, typically peasant dishes as the “roots and beans,” or variations that allow us to appreciate, through the culinary diversity, the treasure that our land has to offer.