Native to Europe, west Asia, and parts of Africa, endive is closely related to chicory.
Endive is very abundant in Italy so it goes well with many Italian dishes, especially Roman cuisine. The light green crinkly leaves will have a slight bitter flavor in its raw state, but that mellows with cooking. It is common to balance the natural bitterness of endive with something slightly sweet or fatty. Pork, bacon, olive oil, cream, butter, red pepper, vinegars, parmesan and swiss style cheese all pair well with this green.