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The soil of Chioggia area, that is light, lack in clay, but rich in minerals taken by rivers during the past flooding, allows the production of one of the most important vegetable in the Venice Province: The Red Chicory of Chioggia.
Thanks to its ability to adapt, to the easy storage and to the availability all year round, it has reached the world market.
Also in the past the chicory cultivated in the garden constituted a fundamental food: it was eaten as cooked in winter and as salad in summer, and with the omelette during Easter.
Nowadays it is eaten mainly with salads, but it's suitable also for grill, and as condiment for rice and pasta.