Chicory belongs to the same family as radicchio. It has a distinctly bitter taste and is particularly rich in beneficial substances that act on several fronts. "Harvested in autumn and winter, it has nutraceutical properties," explains Valentina Schirò, a nutritionist-biologist specializing in food science. "Spontaneous or cultivated, chicory is an herbaceous plant rich in vitamins, minerals and antioxidants. Here why we should eat it!

Eaten either cooked or raw, chicory is an excellent ally for a balanced diet. "It is rich of fiber and reduces the absorption of sugars, preventing glycemic fluctuations, responsible for hunger attacks. It also provides inulin, a prebiotic fiber that balances the intestinal microbiota, which is involved throughout the production of hormones such as serotonin, which regulate hunger.”