Speciality vegetables
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Puntarelle
The crunchy shoots of a romaine chicory, served with anchovy.
Puntarelle is a chicory of which the inner shoots, hollow and crunchy, are eaten. Cut into fine strips then plunged into iced water, they curl up and gain crunch. Their slightly bitter flavour traditionally pairs with a dressing of anchovy, garlic and lemon.
- Origin
Italy- Availability
- Peak season: November → March
- Flavour
- Slightly bitter, crunchy, fresh
In the kitchen
- In a salad with anchovy and garlic
- With marinated raw fish
- As a garnish for grilled meat
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Italy |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- LooseItaly
Kenya, Egypt
