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escarole

ingredient / ingredient-escarole

エスカロール

On this page (5 sections)
  1. Other names
  2. Follow the connections
  3. Related entries (5)
  4. How processing and cooking change it (1)
  5. Culture (2)
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Short definition

A candidate awaiting corroboration (ingredient). Listed in the encyclopedia's verification queue.

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.

Other names: Cichorium endivia var. latifolium Lam. (la), scarole (fr), scarola (it)

Follow the connections

escarole and bean soup →includes→ escarole

Structured claims — open a section to read each claim's confidence, evidence and limits

How processing and cooking change it (1)

escarole and bean soup includes escaroleunverified

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.

Show datadish-escarole-bean-soup —includes→ ingredient-escarole
claim: clm-dish-escarole-bean-soup-candidate-ingredient / type: culinary / updated: 2026-08-31

Culture (2)

escarole is used as A vegetable/ingredient carrying bitternessunverified

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.

Show dataingredient-escarole —is_used_as→ "A vegetable/ingredient carrying bitterness"
claim: clm-ingredient-escarole-candidate-role / type: cultural / updated: 2026-08-31
escarole has the local name In Italian it is called indivia scarola, scarola liscia, or simply scarola, which is predominant in central and southern Italy. In the north, some regions call var. latifolium simply indivia.contextual

Scope: Descriptions in Italian agricultural and horticultural web sources

It was confirmed that latifolium (scarola) is described as less bitter than riccia and the other varieties, and that the source explicitly states there is considerable confusion between Cichorium endivia and Cichorium intybus.
Limitations: A vocabulary website rather than an academic primary source. The primary sources it cites are not individually identified.
Source: Endivia o Indivia — Cichorium endivia (Summa Gallicana (lessico botanico-etimologico)) · full text checked
It was confirmed that "indivia scarola" (in translation: "indivia scarola") (= latifolium) and "indivia ricciuta" (in translation: "indivia ricciuta") (= crispum) are listed as the 2 subspecies of Cichorium endivia L.
Limitations: There is no mention of bitterness or a comparison with Cichorium intybus.
Source: Indivia — Cichorium endivia L. (agraria.org) · full text checked
Show dataingredient-escarole —has_local_name→ "In Italian it is called indivia scarola, scarola liscia, or simply scarola, which is predominant in central and southern Italy. In the north, some regions call var. latifolium simply indivia."
claim: clm-w40-escarole-italian-local-names / type: cultural / updated: 2026-09-02

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