Catalogna Cicoria is a late fall early winter chicory which originated on the Catalonia coastline of Lazio. The heads of chicory are characterized by an elongated shape, light green stems and dandelion shaped leaves.

Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a prepared dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.