FAVE E CICORIE

Broad beans need to be soaked for almost 12 hours. The, once boiled, they must be mashed.

Wild chicory instead must be trimmed, rinsed and boiled. Then its bitter taste will finally join the sweet pastiness of broad beans.

They call it “cucina povera” – literally “poor cooking” – just because it is essential but certainly not poor in flavour or, least of all, easy to prepare. However, today the most original flavour of Apulian cuisine is within everybody’s reach and ready to be enjoyed in few minutes. Chefs at Ladisa have taken care of its preparation; you take care of exclaiming “Che Bontà” (delicious).