Puntarelle alla Romana
Rome, Italy
This crisp, refreshing salad features curled strips of chicory shoots dressed in a pungent mixture of garlic, anchovies, white wine vinegar, and olive oil. It is celebrated for its pleasingly bitter taste and satisfying crunch, making it an excellent palate cleanser.
Why locals eat it
This winter specialty showcases Rome's fondness for bitter greens and sharp, salty dressings. The tedious preparation process involves manually stripping and soaking the chicory stalks in ice-cold water to induce their signature curls.
Local tip
Look for this dish on menus primarily from November to March, as the puntarelle greens are highly seasonal.
Typically made with
puntarelle greens, anchovies, garlic, olive oil, white wine vinegar, salt. Recipes vary — always check with the vendor if you have allergies.