cicoria ripassata
dish / dish-cicoria-ripassata
チコリア・リパッサータ
On this page (5 sections)
Short definition
A candidate awaiting corroboration (bitter dish). Regional variation and the scope of the dish name will be checked in follow-up research.
A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.
Follow the connections
cicoria ripassata →includes→ chicory sprouts
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (1)
Scope: Official Rome tourism-office website
Note: Wording from a general introduction, not a sensory test.
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dish-cicoria-ripassata —has_sensory_attribute→ "Its distinctive bitterness is described as "inherent, love-it-or-hate-it bitterness" that sets it apart from other leafy vegetables, but is also described as mellowing when cooked."How processing and cooking change it (1)
Scope: A candidate structural component of a dish. Regional variation in ingredients is unconfirmed
Note: Source not connected. Does not indicate quantities or cooking conditions.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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dish-cicoria-ripassata —includes→ ingredient-chicory-sproutsCulture (2)
Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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dish-cicoria-ripassata —is_documented_as_part_of→ "Regional bitter-food culture"Scope: Popular-history description on the official Rome tourism-office website
Note: It is general-audience historical narration by the tourism office; the primary classical-philological sources have not been checked.
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dish-cicoria-ripassata —has_historical_origin→ "A passage from Horace's 『頌歌』 (Odes), 『Me pascunt olivae, me cichorea levesque malvae』, from the end of the 1st century BCE, is cited. The plant is described as known since ancient Egypt and as a symbol of 『クチーナ・ポーヴェラ（貧しい台所）』 (in translation: "cucina povera [poor kitchen]") from ancient Roman tables through medieval monastic gardens to the present day."