Crispy and fresh as if freshly picked, because they're preserved raw: these raw puntarelle are made with the most tender shoots of Catalogna chicory, a native variety of Salento. The entire process is done by hand, from removing the outer leaves to cutting the shoots, which are left to mature for a few days in a delicate sweet and sour marinade. After this step, the shoots are jarred in oil, without the addition of artificial flavors, spices, or preservatives, thus preserving their natural flavor and their rich vitamins and fiber. Try them in pucce and pinsa, but also in a salad or as a side dish for tartare.