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CULTIVATION TECHNIQUES:
Production in the open field.
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VARIETY:
Molfetta.
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DESCRIPTION:
It has a head lower than the Catalonian chicory, light green, wide-to-coast, and flower stems (puntarelle) vertically from the flowering bush. The taste is pleasantly bitter taste, the texture is tender and crispy and are great to eat raw. The weight ranges from 0.8 kg to 1.5 kg.
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PACKAGING:
Frying pan 40x60x15 number of pieces for 6-8 - Weight 8-9 Kg.
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HEALTH BENEFITS:
It too, like the Catalonian chicory, contains phosphorus, calcium and Vitamin A. It also has the property to stimulate the digestive and diuretic functions.
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TRANSPLANT:
From early August to late October.
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RAISING:
From mid-September to late April.
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