Fave e cicoria
dish / dish-fave-e-cicoria
ファーヴェ・エ・チコリア
Fave e cicoria is a representative bitter dish of Puglia. Dried, skinned fava beans (or fresh fava beans) are simmered to a purée and served with boiled wild chicory (cicoria selvatica) or Catalogna chicory. It is also called "ncapriata" in some areas. It is registered among Puglia's PAT traditional agri-food products as "white fava beans and chicory" (2006) and "fresh fava beans and chicory" (2020).
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Reading the bitterness
Fave e cicoria, also called 'ncapriata in some areas, is a Puglian dish made by soaking dried, skinned fava beans in water for about 10 hours, then simmering them in an earthenware pot until they become a purée. The listed accompanying wild greens include chicory (Cichorium intybus), aspraggine volgare (Picris echioides), and grespino (Sonchus oleraceus). Montemesola (TA) and Gargano National Park (FG) are described as example areas.
The dish was registered in Puglia's PAT in 2006 as 『Fave bianche e cicorie』 (in translation: "white fava beans and chicory"). An administrative record quotes a 1994 cookbook (Sada, La cucina pugliese) as calling it 「il classico piatto di fave e cicorie, regine degli orti nostrani(我らが菜園の女王)」 (in translation: "the classic dish of fava beans and chicory, queens of our kitchen gardens"); the original cookbook has not been checked. 『Fave novelle e cicorie』 (in translation: "fresh fava beans and chicory"), made with fresher ingredients, was registered in the national PAT in 2020 and is also described as appearing in the 1968 regional cookbook 『U sgranatòrie de le barise』 (in translation: "Bari shelling").
A lighter seasonal version of 『Fave novelle e cicorie』 (in translation: "fresh fava beans and chicory") is also documented for late winter through spring. Fresh fava beans are shelled, washed in cold water, and boiled in salted water. They are plated with separately boiled chicory and seasoned with extra-virgin olive oil. This account cites a 1968 source.
The record also notes that the fresh fava beans in this spring version may be prepared with Catalogna chicory (catalogna) or wild chicory. Here, "catalogna" (in translation: "Catalogna chicory") is used as a general name without identifying a specific cultivar; it has not been established as the same as the separately listed EU-registered ecotype "Catalogna pugliese" (in translation: "Puglian Catalogna").
Sources for this overview
Checked for this overview: Checked the soaking and cooking method for dried fava beans and the accompanying wild greens. / Checked the secondhand assessment from a 1994 cookbook and the year of registration.
Checked for this overview: Checked the citation to a 1968 source and the year of national PAT registration. / Checked the preparation and seasonal description of the lighter spring version. / Checked the mention of preparation with Catalogna chicory.
Other names: 'Ncapriata (it, identification medium), Fave bianche e cicorie (it), Fave novelle e cicorie (it)
Follow the connections
Fave e cicoria →is prepared through→ Catalogna pugliese
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (3)
Scope: The description in Puglia's PAT for 『Fave bianche e cicorie』 (in translation: "white fava beans and chicory"). Montemesola (TA) and Gargano National Park (FG) are given as example areas.
Note: Quantities and cooking time are retained as described in the source and have not been converted into numerical specifications.
Show data
dish-fave-e-cicoria —includes→ "Dried, skinned fava beans are soaked, then simmered in an earthenware pot until they form a purée. The wild greens listed as accompaniments include chicory (Cichorium intybus), aspraggine volgare (Picris echioides), and grespino (Sonchus oleraceus)."Scope: Fave novelle e cicorie (Puglia PAT, registered in 2020).
Note: This is recorded as a variant that differs in season and texture from the dried-bean version 『Fave bianche e cicorie』 (in translation: "white fava beans and chicory").
Show data
dish-fave-e-cicoria —has_variant→ "A lighter spring version for late winter through spring uses fresh fava beans, shelled, washed in cold water, and boiled in salted water. They are plated with separately boiled chicory and seasoned with extra-virgin olive oil."Scope: Supplementary description in the Fave novelle e cicorie PAT record
Note: The source uses 『catalogna』 as a common name and does not guarantee that it is identical to the specific ecotype 『Catalogna pugliese』 (ingredient-catalogna-pugliese) in the EU registration application. It is connected as a related ingredient sharing the same variety name.
Show data
dish-fave-e-cicoria —is_prepared_with→ ingredient-catalogna-puglieseCulture (1)
Scope: 2 Puglian PAT records (registration years 2006 and 2020).
Note: The years are the years of inclusion in PAT under an administrative procedure; they do not indicate when the dish originated.
Show data
dish-fave-e-cicoria —has_history→ "『Fave bianche e cicorie』 (in translation: "white fava beans and chicory") was registered in Puglia's PAT in 2006. A 1994 cookbook (Sada, La cucina pugliese) described it as 『il classico piatto di fave e cicorie, regine degli orti nostrani（我らが菜園の女王）』 (in translation: "the classic dish of fava beans and chicory, queens of our kitchen gardens"). 『Fave novelle e cicorie』 (in translation: "fresh fava beans and chicory"), made with fresher ingredients, was registered in the national PAT in 2020 and also appears in the 1968 regional cookbook 『U sgranatòrie de le barise』 (in translation: "Bari shelling")."