Radic di mont

Radic di mont is a traditional variety of chicory originating from Carnian mountain pastures. This tender wild chicory is harvested for only 15 days when the snow melts on the Alpine pastures. It's usually still soaked with water from the melting snow – the chicory shoots are purple in color and very tender due to the cold temperatures.

Once harvested, it's placed in oil in order to preserve it so that is can be enjoyed throughout the year. It's recommended to use radic di mont (which also goes by the name radic dal glaz) in frittatas and salads.