National Dish Italy: Cicoria Ripassata (Recipe)
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Meet Cicoria Ripassata, a humble yet deeply satisfying side dish straight from the heart of Roman cooking. Tender chicory greens are gently sautéed with garlic and good olive oil until soft and glossy, their pleasant bitterness mellowed into something quietly addictive. It is the kind of simple, rustic plate that turns up on Roman tables again and again — proof that a handful of fresh ingredients, treated with care, can outshine almost anything more elaborate.
About Cicoria Ripassata
Cicoria Ripassata is a classic Italian side dish, especially cherished in the kitchens of Rome. At its heart sits chicory, prepared in a way that is wonderfully simple yet bursting with flavour. The savoury pairing of chicory with garlic and oil draws out the green’s distinctive character, softening its natural bite into a rounded, moreish taste. It makes an outstanding accompaniment to a hearty Italian main course and slips happily onto almost any table.
Ingredients (serves 1–2)
- 500 grams chicory (cicoria)
- 2 cloves garlic
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 pinch chilli flakes (optional)
Shopping for the ingredients
When shopping for the ingredients for Cicoria Ripassata, it is important to choose fresh chicory. Look for leaves that are crisp and lively rather than wilted, and free from any dark spots or blemishes. Garlic and olive oil are everyday staples that most cooks already keep to hand. Where you can, reach for a good-quality extra virgin olive oil, as it makes all the difference to the authentic flavour of this Italian classic.
Preparing the dish
Before you start cooking, the chicory needs a thorough wash. Trim away the lower stems and any tired-looking leaves, then cut the chicory into pieces around five centimetres long. Peel and lightly crush the garlic cloves so they release their aroma as they cook. Having everything washed, chopped and laid out in advance keeps the whole process calm and smooth.
Step-by-step instructions
- Heat the olive oil in a large frying pan over a medium heat.
- Add the crushed garlic cloves and fry briefly until golden.
- Tip in the prepared chicory and sauté, stirring constantly.
- Season the mixture with salt, pepper and a pinch of chilli flakes if using.
- Continue cooking until the chicory is tender and any excess liquid has evaporated.
- Serve the Cicoria Ripassata hot as a delicious side.
Gluten-free / lactose-free version
The recipe for Cicoria Ripassata is naturally gluten-free and lactose-free. If you want to be certain it suits anyone with a sensitivity, simply check that your olive oil is pure and bottled without risk of cross-contamination. Beyond that, no further adjustments are needed to keep this dish free from both gluten and lactose — making it a reliable choice for guests with dietary restrictions.
Tips for vegans and vegetarians
This recipe is already vegan, which makes it ideal for vegetarians and vegans alike. Since no animal products are used at all, you can be confident it is a wholesome, entirely plant-based side. For an extra lift, add a squeeze of lemon juice as it cooks, or scatter over some fresh parsley to garnish — a fresh, herby finish much like the one that brightens Spaghetti Aglio e Olio.
More tips and tricks
To deepen the flavour of your Cicoria Ripassata even further, stir in a spoonful of balsamic vinegar once it comes off the heat — it adds a lovely extra layer of richness. It is also worth briefly blanching the chicory pieces before sautéing to soften their bitterness. A handful of chopped onions cooked alongside the garlic will round out the aroma beautifully and lend the dish a touch more body.
Adapting the recipe to your taste
The recipe for Cicoria Ripassata is easy to tailor to personal preference. If you like a bit more heat, simply add extra chilli flakes; for a milder result, leave them out altogether. You can also shower the finished dish with a little grated Parmesan if you do not need it to stay vegan. Adjust the amount of garlic up or down to suit your own taste.
Ingredient substitutions
If you cannot find chicory, spinach or chard make excellent stand-ins. Both share a similar character and can be cooked in exactly the same way. With the chilli, too, there is room to experiment: try fresh peppers or a chopped peperoncino in place of the flakes. Substitutions like these shift the flavour only slightly while keeping you close to the original — the same easy-going spirit you’ll find in Italian-Style Grilled Vegetables.
Drink pairing ideas
Cicoria Ripassata goes beautifully with light white wines such as a crisp Pinot Grigio or a fruity Vermentino, both of which complement the gentle bitterness of the chicory. For a non-alcoholic option, serve lemon water or a refreshing iced tea. These drinks bring a pleasant, harmonious finish to the meal without overshadowing the dish.
Serving and presentation ideas
Present the Cicoria Ripassata in a handsome white ceramic bowl to let the green of the chicory really stand out. A scattering of freshly chopped parsley adds a welcome splash of colour. A light squeeze of lemon juice and a couple of lemon slices on the side give the plate a refined touch. Always serve it hot so the dish can deliver its full flavour.
A bit of history
Cicoria Ripassata hails from the kitchens of Rome and has been a fixture of Italian meals for centuries. Traditionally it was made to put to good use the wild chicory that grows in abundance across the region. In Italy, cicoria is prized as both healthy and good for digestion. Thanks to its simplicity and wonderful flavour, the dish has endured to this day and remains a firm favourite in Italian homes — a small but telling chapter in the wider story of Italian cuisine.
More recipe ideas
Summary: Cicoria Ripassata
Cicoria Ripassata is a delicious and straightforward side dish from the Italian kitchen that comes together with very little effort. The combination of chicory, garlic and olive oil delivers an authentic taste of Italy in every bite. With a few small tweaks it can be enjoyed as a vegan, gluten-free and lactose-free dish. Serve this traditional Italian favourite as the perfect partner to your main courses, and savour a little piece of Roman cooking at home.
