Cicoria Puntarelle di Molfetta is a local variety of catalogna chicory, known for its tender and fleshy shoots.

Traditionally cultivated in the Molfetta area, this chicory has been included in the national list of Traditional Agri-food Products (PAT), and is currently undergoing the process for recognition as a Protected Geographical Indication (PGI).

In the kitchen, Molfetta's puntarelle are consumed both raw and cooked: a typical preparation involves using the raw shoots in a salad, dressed with extra virgin olive oil, garlic and anchovies; sautéed in a pan with extra virgin olive oil, garlic and chilli pepper, they make an excellent side dish, but they also lend themselves to delicious first courses such as pasta with puntarelle and anchovies.

Cicoria Puntarelle di Molfetta represents not only a versatile vegetable but a true agricultural and cultural heritage of Puglia Federiciana, a symbol of the richness and diversity of local horticultural traditions.