The heart of chicory in oil, a delicacy from an herb that gives a pleasant flavor.
Harvested exclusively by hand in the mountains of Bagolino in the spring, wild chicories are well known and appreciated. A key role in the deliciousness of this product is theancient local recipe that gives it flavor and sour notes.
Our elders cleaned this herb, hulled it and consumed it seasoned after cooking. They used it as an ingredient for soups, the young leaves were added rough to salads, and the boiled root for decoctions. In folk tradition it is known for its properties. In fact, wild mountain chicory has numerous healing properties derived from the bitter principles that stimulate the processes of digestion.
In addition to being eaten raw it is also greatly appreciated for its versatility in many dishes and paired with flavors such as aged cheeses and cured meats. The best way to use this preserve is with excellent traditional appetizers or served as a side dish. It can be enjoyed enjoyed enjoyed on a crunchy bread bruschetta or along with cheeses and cold cuts.
Watch a video of the valley where Bagolino chicories are harvested:
- No added preservatives.
- Does NOT contain dextrose, artificial flavors, antioxidant E301 and E300, preservative E252 and E250.
- It is a natural, handmade product craft ed according to an ancient Bagolino recipe.
- After opening, store in the refrigerator for no more than 5 days.
Sold in jar, weight 160 grams.
Chicory heart nutritional values
| Mean values | per 100 grams |
|---|---|
| Energy | 144 Kj 274 Kcal |
| Fats | 12.9 g |
| Saturated fatty acids | 4.1 g |
| Carbohydrates | 1.1 g |
| Sugars | 1.1 g |
| Protein | 0 gr |
| Halls | 0.19 g |
| Fibers | 3.9 g |
Mountain puntarelle in oil: origin, pairings, ingredients, and differences with “Roman-style” puntarelle
What are puntarelle (chicory hearts) from the mountains and where do they come from?
It is the heart of wild chicory hand-picked in spring in the mountains of Brescia, Bagolino (BS). We select small batches handcrafted according to a recipe of local tradition and put them in oil to preserve their crispness and fragrance. The jar is 160 g: a clean and genuine local preserve, perfect for bringing mountain flavors to the table all year round.
What oil and vinegar do we use-and why these?
For our puntarelle in oil, we choose an oil with a delicate profile that does not cover the herbaceous and bitter notes of the chicory; the vinegar gives balance and crispness, without resorting to corrective additives.
How to eat puntarelle in oil? Pairing and storage tips
At the table they perform best in rustic appetizers, on crisp bruschetta or alongside aged Brescian cheeses and cured meats. Also great for adding character to grain salads or as a quick side dish. For a “montanara-style” cutting board: bread, Bagòss or other seasoned cheeses and a drizzle of Garda olive oil.
After opening: keep them in the refrigerator and use them up within 5 days, sealing the jar tightly. Serve them at room temperature to enhance fragrance and crispness.
How do they differ from “Roman-style” puntarelle?
Ours are mountain puntarelle in oil: wild chicory hearts processed and preserved in oil, ready to serve year-round. “Roman style” are afresh salad of puntarelle catalognae cut into julienne strips and dressed with anchovies, garlic and vinegar.
Raw material: mountain (wild) vs. field catalogna.
Preparation: preserved in oil vs express dish.
Taste/use: more crispy and aromatic in appetizer and cutting boards vs salad of the day.
