'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked.

Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl.

The salad is served with a dressing prepared of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.

The puntarelle di Gaeta from Lazio has long shoots that curl once they are trimmed.

While the Puntarelle di Galatina from Puglia have shorter shoots and will not curl.