Catalonia chicory, also known as asparagus chicory or puntarelle, is a variety of chicory typical of the Mediterranean basin. It is characterized by long green and narrow leaves, which can be smooth or slightly jagged, and a crunchy texture.

The taste of Catalonia chicory is bitter and slightly spicy, typical of the vegetables of the chicory family. This characteristic makes it particularly appreciated in several regional cuisines, especially in Italy, where it is used both raw in salads to add a touch of pungent flavor, and cooked in various preparations, as sautéed in a pan, boiled or added to soups and stews.

Nutritionally, Catalonia chicory is rich in fiber, vitamins (especially vitamins A, K and C) and minerals such as iron and potassium. It is known for its health benefits, including positive effects on digestion and potential antioxidant and anti-inflammatory properties.

Easy to grow and relatively resilient, Catalonia chicory is available for most of the year, although it is best considered during the colder months, when its flavor tends to soften slightly.