Roughcut #3: Chicory or Dandelion or something else?

Описание: Roughcut #2: Foraging for Wild Chicory
In the countryside below Casperia, the hilltown where we live, you can find all sorts of edible wild greens and culinary herbs. It is a veritable cornucopia out there. All you need is the knowledge to properly distinguish that which is edible and good for you and that which might make you sick and possibly kill you.
With this on mind we started out slow. Over the past years we have learned how to recognise and harvest asparagi selvatici (wild asparagus), vitapie (wild clematis shoots), lupoli (wild hop shoots), corbezzoli (strawberry tree fruit), ortica (stinging nettle), farinello (goosefoot), piscialetto (dandelion), porcillano (purslane) and centocchio (chickweed). But the wild geeen that we have hesitated to forage for, even though we love it dearly, because we weren't sure how to identify it is cicoria (wild chicory). Recently a friend of ours, Rosanna, took the time to show us how to identify and harvest them. Since then we have gone out into the country to collect sacks and sacks of the wild green which we clean, boil in salt water then sauté in olive oil, garlic, peperoncino and then cook down with a little white wine. We eat this as a side after the meat course and they make a wonderful filling for fallone, a delicious calzone-like pastry popular here in Sabina.