I Contadini Family use the tenderest shoots of a local variety of Catalogna chicory, which are manually processed.  After being harvested, the outer leaves are removed, the inner shoots are sliced, and they are preserved raw in oil after a brief maturation in a sweet-and-sour pickle. This method preserves their natural flavor, vitamins, and fiber.

Puntarelle have a unique flavor that is a blend of bitter and peppery, with a crisp texture. The most traditional way is to prepare them raw.  You can also add them to salads, sandwiches, or serve them as a side dish for steak tartare. For the classic Roman dish "Puntarelle alla Romana" try dressing them with extra virgin olive oil, garlic, anchovies, and white wine vinegar or lemon juice.