In autumn, when the first cool breezes begin to be felt and the scent of wet earth mingles with that of seasonal vegetables, chicory pie emerges as one of the most beloved preparations of the Campanian tradition. This dish represents a perfect fusion of textures and flavors, where the sweetness of the chicory marries the savoriness of the anchovies and capers, creating a balance that captivates with the first bite. The base of the dough, crispy and golden, encloses a filling rich in genuine ingredients, making each slice a warm and satisfying tasting experience. The origins of this dish trace back to peasant traditions, where chicory, a typical winter vegetable, was used to prepare hearty and nutritious dishes. In Campania, chicory pie is often made on special occasions, such as during holidays or for Sunday lunch, when families gather around the table to share culinary delights. Each family has its own variant, with additions of ingredients like olives and pine nuts, which can further enrich the filling. The cooking technique, which involves sautéing the ingredients to enhance their flavors, is essential: the chicory is blanched and then sautéed, allowing excess water to be eliminated and concentrating its taste. This step, along with the choice of a good extra virgin olive oil, is what makes chicory pie such a rich and inviting dish. Served hot or at room temperature, it is perfect to enjoy as an appetizer or main course, accompanied by a good local red wine, for a moment of pure gastronomic joy.

Blanch the washed chicory in salted water and drain it well. In a pan with hot oil, break down the anchovies and sauté the garlic, then remove it. Next, add the chicory, rinsed capers, and pitted olives. Sauté over high heat until the vegetables are completely dry and check for salt. Line a greased pie dish with 2/3 of the dough after rolling it out, fill with the chicory mixture, and cover with a disc made from the remaining dough. Bake at medium heat (180°C) for 30-40 minutes. Serve hot or warm.