Among the many treasures of traditional Roman cooking, few dishes capture the city’s character as perfectly as Puntarelle alla Romana. This salad of chicory shoots may look simple, but behind its apparent modesty lies the essence of Rome itself – bold, rustic and elegantly balanced. With only five ingredients, it tells a story of flavor, seasonality and timeless tradition.
Puntarelle are the tender inner shoots of Cicoria catalogna, also known as asparagus chicory. This winter green, with its pleasantly bitter taste, has long been a staple in Roman markets from November to March. To make the authentic version, freshness is essential: only the crispest, just-harvested heads deliver the texture and snap that make this salad so iconic.
Preparing puntarelle is almost ritualistic. First, the outer leaves – darker and tougher – are removed, leaving the pale, tender shoots inside. These are then sliced into fine strips. The real secret comes next: the cut shoots are soaked in ice-cold water for at least half an hour.
This step, passed down through Roman kitchens, gives puntarelle their distinctive look and irresistible crunch. The cold water causes the strips to curl into delicate spirals, softens their bitterness and enhances their freshness – transforming simple chicory into something extraordinary.
At the heart of the dish lies the dressing – simple, yet profoundly Roman. It takes only five ingredients: garlic, anchovies, vinegar, extra-virgin olive oil and a touch of white pepper. But the secret tool is not a blender – it’s the mortar and pestle, used to slowly crush the ingredients into a silky, flavorful emulsion.
The anchovies melt into the garlic, the vinegar adds brightness and the olive oil binds everything together into a rich, savory cream. This emulsion is then tossed with the chilled puntarelle, coating each strand with a perfect balance of salty, tangy and umami notes. The result is a dish that’s simultaneously crisp, bold and refreshing – a harmony of textures and flavours that speaks directly to Rome’s culinary heritage.
Historically, Puntarelle alla Romana began as a humble, seasonal dish – a favourite among working-class families and osterie cooks. Chicory was cheap, plentiful and resilient, growing wild in the fields around Rome even during the coldest months. Over time, what started as a simple peasant recipe evolved into a beloved symbol of Roman identity, bridging rustic origins with refined flavour.
Today, puntarelle remain a fixture in the city’s traditional trattorie, especially in the neighbourhoods of Trastevere and Testaccio. Often served as an antipasto or side dish alongside other Roman classics such as Carciofi alla Giudia and Fiori di Zucca Fritti, every bite tells a story – of resourcefulness, authenticity and a love for honest, flavour-filled food.
For more Roman classics, check out our pages on Pasta alla Gricia and Spaghetti alla Carbonara.
Such a distinctive salad deserves the right wine companion. A Frascati Superiore DOCG, with its floral freshness and subtle minerality, perfectly complements the crisp bitterness of the chicory and the salty anchovy dressing. Alternatively, a Vermentino from Lazio or an Pecorino (wine) from Abruzzo offers similar balance and vibrancy.
For sparkling wine lovers, a Prosecco Brut or a Lazio-based metodo classico spumante is an excellent match: the bubbles refresh the palate and highlight the lively, savoury contrast of the dish.
Puntarelle alla Romana is more than just a salad – it’s a ritual, a tradition, a gesture of culinary respect. It reminds us that true Roman cooking doesn’t rely on extravagance, but on simplicity, precision and great ingredients. With just a mortar, five pantry staples and a bit of time, you can bring to your table a taste of the Eternal City itself.
Crisp, slightly bitter, savoury and utterly unique, Puntarelle alla Romana embodies everything that makes Roman cuisine so enduring: strength, balance and heart. It’s a dish that speaks softly, yet proudly – a true reflection of Rome’s timeless spirit, captured in every bite.
To prepare the salad of Roman-style puntarelle, start by carefully cleaning the head of the puntarelle, and separate the harder and fibrous leaves from the buds (the puntarelle) from the head.
Cut the puntarelle in half and then in strips obtaining at least 5 or 6 depending on the thickness.
Prepare the vinaigrette by emulsifying 30 grams of extra virgin olive oil with 10ml of white or apple vinegar, salt and white pepper.
In a small bowl put the vinaigrette and add the anchovy fillets rinsed with salt and the garlic clove cut in half (or in more parts if you like more decisive flavors) and let it flavor to taste.
Remove the garlic from the vinaigrette and pound the sauce with a mortar (or immersion blender) to mix the anchovies with the oil.
Pour the sauce onto the fresh and completely dry chicory and serve on the table.
Dry the chicory well after having cleaned them: it is the secret to make the dressing perfectly absorb.
If you do not have a mortar, you can use the low-speed hand blender.
If you like the anchovy sauce used to dress the chicory, prepare a little more and keep it in the fridge (max 3 days): you can use it for a dip!
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