Cicoria di catalogna frastagliata di Gaeta (Puntarelle)
ingredient / ingredient-catalogna-gaeta-puntarelle
ガエータのカタロニア風チコリ(プンタレッレ) / Cichorium intybus L.
Cicoria di catalogna frastagliata di Gaeta (Puntarelle) is a Gaeta ecotype of catalogna chicory listed among the traditional agricultural and food products (PAT) of Lazio. Like a separate Puglian line, its flower stalks (puntarelle) are used, but it has a different registration and growing area. The official production-area list names Formia, Gaeta, and Santa Marinella; a tourism-office account also mentions Fondi. These are separate sources.
Photographs (captions in Japanese)
A photograph of the actual item: puntarelle from Gaeta (elongated flower stalks), stated on the file page as "Puntarelle di Gaeta Lazio with long shoots".
Shown: Cichorium intybus L.Part / state: Flower stalks (puntarelle)
Photo: Lauragiuntatobin / CC BY-SA 4.0 / original image / ledger's original image
Scope and provenance of the photo
Identification: Identified as labelled in the source.
Image shown: No resizing, trimming, or color changes. The original image from Wikimedia Commons is used as it is. For display, a WebP capped at 1200 px wide is served; the ledger's original image can be checked from the link above.
On this page (9 sections)
Reading the bitterness
Annex I to the 2024 national list of traditional agricultural and food products (PAT) for Lazio registers "Cicoria di catalogna frastagliata di Gaeta (Puntarelle)" (in translation: "fringed catalogna chicory of Gaeta (puntarelle)") as item No. 156. The listing gives only the product name and does not specify sensory characteristics. The same list has no standalone generic entry such as Puglia’s No. 99 "cicoria selvatica" (in translation: "wild chicory"); it registers the name of the cultivated type. The original source URL could not be checked at present, so the listing was verified through an archive.
According to the 『Natura in Campo』 (in translation: "Nature in the Field") brand introduction on the official site of Lazio’s regional nature-reserve agency, the production area is Formia and Gaeta in Latina Province and Santa Marinella in Rome Province. Seeds are sown in beds from late June to mid-July, and harvest begins 40–45 days after transplanting. Plants are described as elongated (about 40–50 cm), pale green, and bearing upright flower stalks (puntarelle).
『Cicoria di catalogna frastagliata di Gaeta (puntarelle)』 (in translation: "fringed catalogna chicory of Gaeta (puntarelle)") is registered in the Lazio PAT list, which had 492 products as of 2025, under the 「野菜製品」 (in translation: "vegetable products") category. The GI "Cicoria puntarelle molfettese" (in translation: "Molfetta puntarelle chicory"), under application in Puglia, is a separate product in a different region and registration framework; the two should not be confused.
According to an official Rome tourism-office article, the inner young flower stalks (puntarelle) are freed of their outer leaves, soaked in ice water until they curl naturally, then tossed with a dressing of crushed garlic and anchovies, olive oil, white wine vinegar, salt, and pepper to make the raw Roman-style salad 「プンタレッレ・アッラ・ロマーナ」 (puntarelle alla romana). The article describes puntarelle as young flower stalks of catalogna chicory from Gaeta, Formia, and Fondi, also called "cicorione" (in translation: "large chicory") locally.
Sources for this overview
Checked for this overview: Confirmed the Lazio PAT listing as item No. 156.
Cicoria di catalogna frastagliata di Gaeta (puntarelle)
Checked for this overview: Confirmed the production area and descriptions of sowing and time to harvest.
Prodotti agroalimentari tradizionali laziali
Checked for this overview: Confirmed the PAT category and its distinction from the Puglian product.
Checked for this overview: Confirmed the dressing ingredients for Roman-style puntarelle salad.
Other names: Puntarelle (it), Cicorione (it, identification medium)
Follow the connections
puntarelle alla romana →includes→ Cicoria di catalogna frastagliata di Gaeta (Puntarelle)
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (1)
Scope: An introduction on the official Rome tourism-office site.
Note: A general description for tourists; exact quantities and soaking duration are not specified.
Show data
dish-puntarelle-alla-romana —includes→ ingredient-catalogna-gaeta-puntarelleSafety and regulation (2)
Scope: Elenco nazionale dei prodotti agroalimentari tradizionali, Lazio section (2024).
Note: The listing gives only a product name and no sensory specification. The Lazio section has no generic standalone "cicoria selvatica" (in translation: "wild chicory") entry comparable to Puglia’s No. 99; only the cultivated-type name (catalogna frastagliata) is registered.
Show data
ingredient-catalogna-gaeta-puntarelle —is_registered_as→ (the claim sentence above)Scope: Lazio PAT list, one of 492 products as of 2025.
Note: This is a separate product in another region and registration from the Puglian GI application 『Cicoria puntarelle molfettese』 (in translation: "Molfetta puntarelle chicory"); they should not be confused.
Show data
ingredient-catalogna-gaeta-puntarelle —is_listed_as→ (the claim sentence above)Culture (1)
Scope: The 『Natura in Campo』 (in translation: "Nature in the Field") brand introduction on the official site of Lazio’s regional nature-reserve agency.
Note: Uses the previously recorded scientific name Cichorium intybus L.; a formal varietal name has not been confirmed.
Show data
ingredient-catalogna-gaeta-puntarelle —grown_in→ (the claim sentence above)