This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.