The chicory is entirely cultivated in the region Marche, especially  in the traditional areas of the province of Macerata.
Typically wintry product today, thanks to its beautiful red colour and its bitterish taste it is also very appreciated in the fourth range, and its cycle of cultivation has extended to almost all seasons of the year. It’s recommended for the fresh consumption in salad or as in the Italian tradition cooked or grilled.
It contains flavonoids,  anthocian and intibina the characteristic bitter taste, very important substance for a lot of functions among which regulates the activity of the stomach and the levels of glucose and insulin.

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1 - Production 500 tons

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2 - Workmanship and packaging
Loose, several calibres in plastic boxes (CPR R1)

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3 - Availability