Puntarelle alla Crudaiola | I Contadini - 520g

The tender heart of catalogna chicory, cut by hand and preserved in oil with no herbs or spices added, so the vegetable speaks for itself. It is the best known jar from I Contadini, a family farm in Ugento, Salento. The recipe is simple: chicory, sunflower and extra virgin olive oil, apple cider vinegar, a little sugar, sea salt and lemon.

Pleasantly bitter and still crunchy, with a clean, lightly acidic finish. Serve it with anchovies for a classic Roman-style salad, or pile it on toasted bread with a spoonful of ricotta or burrata. It also cuts through rich meats and fried food nicely.