Chicory Soup

Soup made of chicory, oil, vegetables, broth, pepper, toasted bread and pecorino. A variation of this dish requires the addition of scrambled egg during the last few minutes of cooking.


  • 50 g of fat bacon
  • olive oil
  • 650 grams of chicory
  • 4 eggs
  • pecorino cheese
  • salt
  • chili
  • 1.5 liters of beef only or beef/chicken broth
  • 1 onion
  • 2 carrots
  • 1 rib of celery
  • slices of toasted bread.


The “cicoriella” is a wild vegetable that grows spontaneously in almost all the Molise territory. This rich soup enhances its pleasant, bitter taste. Cut 50 g of bacon into small cubes and lightly fry it in abundant olive oil. Boil the chicory, drain well, mince and mix to the soffritto. When well amalgamated, add the beaten eggs with plenty of grated pecorino, salt and crushed chili pepper. Place this mix in a saucepan and add the broth, previously cooked with the onion, carrots and celery. Mix well and serve immediately over the slices of toasted bread.

You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.