radic di mont

Ràdic di mont (or ràdic dal glaz) is a wild alpine chicory (cucurbit alpina) that grows in May and would be collected in the Carnia Alps by herders as they brought their flocks to the summer pastures. Today people make special trips into the mountains to forage for the shoots (there are three kinds, the most prized being red), which are preserved in oil and served with strongly flavoured cured meats and venison; you can find it in jars in specialty shops.