Sugarloaf Salad - Pan Di Zucchero
Pan di zucchero is a chicory, not as bitter as radicchio, comprable to a dense head escarole.
The Pan di Zucchero is a vegetable of the chicory family and not of the lettuce as one might think. It is a typically winter vegetable, thanks to its particular resistance to freezing. The only delicate part is the tip, where it can happen that the softer leaves burn.
Properties and benefits: with a consequent purifying and detoxifying effect for the entire body. The bitter aromatic principles, of which it is rich, awaken the appetite and prepare for good digestion. Chicory also facilitates water exchange by activating diuresis. It contains a good amount of minerals, especially calcium and iron.
How to cook it: Its fleshy leaves, only slightly bitter, can be eaten by cutting them finely to make a base for creative salads, perhaps with goat cheese and croutons or with tuna and olives. Or cooked then boiled and seasoned with oil and lemon.
Properties and benefits: with a consequent purifying and detoxifying effect for the entire body. The bitter aromatic principles, of which it is rich, awaken the appetite and prepare for good digestion. Chicory also facilitates water exchange by activating diuresis. It contains a good amount of minerals, especially calcium and iron.
How to cook it: Its fleshy leaves, only slightly bitter, can be eaten by cutting them finely to make a base for creative salads, perhaps with goat cheese and croutons or with tuna and olives. Or cooked then boiled and seasoned with oil and lemon.
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