Here comes another variety of Italian chicory air-shipped to us within a day or two of harvest. Italian Puntarella has a deep, earthy bitterness and an extra large core which is the sweetest and most prized part in Italy. The rest of the head is pretty peppery and bitter and all of it is crunchy like celery or fennel. You can soak the fleshy stems in ice water to mellow them a bit before tossing into salads or serve them raw with an anchovy vinaigrette for dipping. We like them parboiled to leach some bitterness, then sauteed with garlic in olive oil. Add cooked white beans and swirl with spaghetti.