Chicory is not common here, but it’s eaten a lot in Italy and Francesco (Boglione) especially likes to have it on the menu in the restaurant. He makes sure every chef in the kitchen knows just how he likes it prepared. We grow seven or eight varieties beyond the orchard, including Pan di Zucchero, a sweeter, dense variety that is good shredded; the tiny, golden-leaved Grumolo Biondo; the darker Grumolo Verde; and the larger Catalogna of Pugliese with its rocket-like leave leaves.
