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This is a typical salad from Lazio, produced in Formia and Gaeta. Also known as “Puntarelle” it comes in elongated shape (about 16-20 inches), pale green and floral stems (puntarelle) vertically sprouting from the head of the plant.
This local ecotype, soft, crunchy and slightly bitter, it’s mostly used fresh in salads dressed with salt, oil and anchovies; when cooked, the puntarelle are just as good ingredients or side dishes.

According to the locals, this vegetable has been cultivated since ancient times. Broadcasting sowing is usually followed by hand-harvesting after 40-45 days. It’ll then be available all over greengrocers and markets in the Lazio Region.

This post is also available in: Italiano (Italian)