![](\"https:\/\/bud.nl\/wp-content\/uploads\/2020\/09\/Puntarelle.jpg\")
<\/span><\/div><\/div><\/div><\/div>\u2014<\/strong> VEGETABLES<\/h4>\n<\/div>Puntarelle<\/h1>\n
Puntarelle is a happy looking vegetable which is recognisable by long shaped, thin leaves attached to a white stem. The flavour could be descripted as nutty and bitter. Puntarelle is a vegetable with own instructions, but definitely worth it!<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>Availability puntarelle<\/h3>\n<\/div>![](\"https:\/\/bud.nl\/wp-content\/uploads\/2020\/11\/Beschikbaarheid-Puntarelle.png\" "\\"Beschikbaarheid")
<\/span><\/div><\/div><\/div><\/div><\/div>The availability of products on our website is only indicative and no rights can be derived from it. It may happen that products are (temporarily) unavailable due to unforeseen circumstances, such as changes in the assortment, seasonal changes, or unforeseen events. For the current availability of our products, we refer you to our commercial department.<\/p>\n<\/div>\n
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n
Puntarelle were first seen around the city of Rome and that explains that Puntarelle is one of the most important ingredients in the Roman cuisine. <\/p>\n
ITALY<\/h4>\n<\/div><\/div><\/div>![](\"https:\/\/bud.nl\/wp-content\/uploads\/2020\/12\/Italy.png\" "\\"Italie\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Puntarelle could be kept in the fridge for about one week. The best is to pack it in a paper or plastic bag with small air holes. <\/p>\n
How to eat<\/span><\/p>\nThe first step to prepare the puntarelle is to cut the stamp into pieces. Remove the leaves on the outside, so only small stamps will remain. Cut the stamps into small strips and put them in a bowl with ice cold water so they can curl. The puntarelle can now be used in salads, like the Roman salad with a dressing of anchovies , garlic, vinegar, olive oil and salt. <\/p>\n<\/div><\/div><\/div><\/div><\/div>
Puntarelle<\/h1>\n
Puntarelle is a happy looking vegetable which is recognisable by long shaped, thin leaves attached to a white stem. The flavour could be descripted as nutty and bitter. Puntarelle is a vegetable with own instructions, but definitely worth it!<\/p>\n<\/div><\/div><\/div>
Availability puntarelle<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div>The availability of products on our website is only indicative and no rights can be derived from it. It may happen that products are (temporarily) unavailable due to unforeseen circumstances, such as changes in the assortment, seasonal changes, or unforeseen events. For the current availability of our products, we refer you to our commercial department.<\/p>\n<\/div>\n
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n
Puntarelle were first seen around the city of Rome and that explains that Puntarelle is one of the most important ingredients in the Roman cuisine. <\/p>\n
ITALY<\/h4>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Puntarelle could be kept in the fridge for about one week. The best is to pack it in a paper or plastic bag with small air holes. <\/p>\n
How to eat<\/span><\/p>\nThe first step to prepare the puntarelle is to cut the stamp into pieces. Remove the leaves on the outside, so only small stamps will remain. Cut the stamps into small strips and put them in a bowl with ice cold water so they can curl. The puntarelle can now be used in salads, like the Roman salad with a dressing of anchovies , garlic, vinegar, olive oil and salt. <\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div>The availability of products on our website is only indicative and no rights can be derived from it. It may happen that products are (temporarily) unavailable due to unforeseen circumstances, such as changes in the assortment, seasonal changes, or unforeseen events. For the current availability of our products, we refer you to our commercial department.<\/p>\n<\/div>\n
Origin<\/h3>\n
Puntarelle were first seen around the city of Rome and that explains that Puntarelle is one of the most important ingredients in the Roman cuisine. <\/p>\n
ITALY<\/h4>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Puntarelle could be kept in the fridge for about one week. The best is to pack it in a paper or plastic bag with small air holes. <\/p>\n
How to eat<\/span><\/p>\nThe first step to prepare the puntarelle is to cut the stamp into pieces. Remove the leaves on the outside, so only small stamps will remain. Cut the stamps into small strips and put them in a bowl with ice cold water so they can curl. The puntarelle can now be used in salads, like the Roman salad with a dressing of anchovies , garlic, vinegar, olive oil and salt. <\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Puntarelle could be kept in the fridge for about one week. The best is to pack it in a paper or plastic bag with small air holes. <\/p>\n
How to eat<\/span><\/p>\n The first step to prepare the puntarelle is to cut the stamp into pieces. Remove the leaves on the outside, so only small stamps will remain. Cut the stamps into small strips and put them in a bowl with ice cold water so they can curl. The puntarelle can now be used in salads, like the Roman salad with a dressing of anchovies , garlic, vinegar, olive oil and salt. <\/p>\n<\/div><\/div><\/div><\/div><\/div>