Puntarelle in oil are a typical preparation of the tops of chicory, or sprouts that are formed in the inner part of the head of chicory, slightly blanched in water and vinegar, to be then seasoned with extra virgin olive oil, vinegar, salt and pepper. A preparation with a unique and irresistible taste, unfailing on the rustic tables of the south. The Puntarelle in oil are excellent accompanied with toasted bread and a platter of cured meats.
