Cicorine Salentine: wild chicory in olive oil from Puglia

Wild chicory from Salento in olive oil

Wild chicory from Salento (in Italian, “cicorine salentine”), known locally as “cicureddhe”, in extra virgin olive oil with Cellina di Nardò olives. A typical side dish of Salento's peasant tradition, perfect with pork. 300 g jar.

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Data sheet

Manufacturer
Laterradipuglia Conserve
Reference
LTP-CPA-CICORINE-300
Origin area
Lecce / Salento
GMO Free
Si
Handmade product
Si
Organic farming
100%
Formato
300 gr
Ingredients
Wild chicory (62%), extra virgin olive oil (30%), pitted olives, salt; acidity regulator: citric acid.
Nutritional info
Average values per 100 g
Energy 1224 kJ / 298 kcal
Fat 32 g
– of which saturates 4.6 g
Carbohydrate 0.5 g
– of which sugars 0.5 g
Fibre 2.5 g
Protein 1.0 g
Salt 1.0 g

Specific References

EAN13
8053689160734

Description

🌿

Wild chicory from Salento

“The cicureddhe of Salento's fields, in a jar.”

Wild chicory from Salento (cicorine salentine in Italian) in extra virgin olive oil, with Cellina di Nardò olives: the side dish of Salento's peasant cooking.

Wild greens Cellina di Nardò olives 300 g jar

Cicorine salentine, called cicureddhe in the local dialect, are a wild green from Salento, in the heel of Puglia, and a typical side dish of its cuisine. They are edible wild plants, once gathered in the fields by people who knew how to recognise them, and they were an important food resource for local communities.

Tradition had them both cooked and raw. Today we offer them in extra virgin olive oil, together with Cellina di Nardò olives, a pairing that brings out their bold flavour. In the 300 g jar they are available all year round, whatever the season.

In the jar

Five ingredients, nothing more

🌿
Chicory
The heart of the jar: 59% of the contents.
🫒
Extra virgin olive oil
29%: it wraps the chicory and brings the flavours together.
🟢
Cellina di Nardò olives
Pitted, they keep the chicory company in the oil.
🧂
Salt and citric acid
Salt for flavour, citric acid as an acidity regulator.

In the kitchen

How to serve them

🍖
With pork
The most traditional pairing: chicory and pork make a dish of Salento's peasant tradition.
🍽️
As a side dish
Alongside a variety of dishes, for a rustic, authentic touch even at an everyday dinner.
✨
In modern dishes
To enrich contemporary recipes while keeping the link with tradition.
📅
In every season
In oil, wild chicory doesn't wait for the picking season: it's ready all year round.

Tradition

Cicureddhe and peasant cooking

Wild chicory is part of a food heritage that, in Salento, has one emblematic dish: Puglia's fava bean and chicory soup. Fave e cicorie (fava beans and chicory) also has a much-loved local version around Lecce.

It is a Salento recipe with deep roots in peasant culture, where legumes and wild greens together made a hearty meal from what the land offered. Chicory in a jar brings that flavour to the table even far from the fields of Salento.

💡 Among the traditional Puglia vegetables in oil you'll also find our turnip greens in oil and lampascioni in oil.

Product sheet

At a glance

Product Cicorine salentine (wild chicory, cicureddhe) in extra virgin olive oil
Ingredients Chicory (59%), extra virgin olive oil (29%), pitted olives, salt, citric acid (acidity regulator)
Olives Cellina di Nardò
Size 300 g jar
Tradition Salento, peasant cooking
Best with Pork, as a side dish

FAQ

Everything you want to know

What are cicureddhe?

It's the Salento dialect name for wild chicory: edible wild plants that in Salento were gathered in the fields and eaten both cooked and raw.

What's in the jar?

Chicory (59%), extra virgin olive oil (29%), pitted Cellina di Nardò olives, salt and citric acid as an acidity regulator.

What do they go with?

The traditional pairing is pork. They are a side dish that goes well with many dishes, modern ones included.

Are they available all year?

Yes: preserved in extra virgin olive oil, wild chicory can be enjoyed in every season, even when there is none in the fields.
🌿

Salento's countryside, in a jar

Wild chicory, extra virgin olive oil and Cellina di Nardò olives: the side dish of Salento's peasant cooking, to bring to the table in every season.

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