Orignating in the town of Galatina in the Apulian region of Italy, this variety of chicory is one of the most bitter. Each cluster consists of long, spiky, narrow green leaves with white veins that are gathered around a core of tasty buds called puntarelle, meaning small tips. These puntarelle are numerous and form a compact sort of pine cone head that some consider the best part. The leaves are very juicy, but bitter. You can mellow them by soaking in ice water for about a half hour. You can also par boil, then braise in garlic and oil to leach some of the bitterness. A few slivered shoots, tossed raw into a bowl of milder leaves, makes for a pleasantly piquant salad course. They're also great sprinkled with crumbled blue cheese for a bit more pungency.