Puntarelle con alici
Photo from
Al Gelso D'Oro da Nonna Sceppa · Capaccio Paestum
The story
Puntarelle con alici is a traditional Italian salad, deeply rooted in the culinary heritage of Central and Southern Italy, particularly within the Lazio and Campania regions. The dish is celebrated for its complex flavor profile, which balances the natural bitterness of chicory with the intense salinity of preserved fish.
The primary ingredient is puntarelle, which are the tender, crunchy inner stalks of chicory. These are typically sliced into thin strips and tossed with alici (anchovies), garlic, high-quality extra virgin olive oil, and an acidic component, such as lemon juice or red wine vinegar. A superior version of the dish is distinguished by the freshness and structural integrity of the chicory; the stalks must be exceptionally crisp to provide a textural counterpoint to the soft, oily anchovies.
In the area of Capaccio Paestum, the venue Al Gelso D'Oro da Nonna Sceppa has been noted for its authentic preparation of this dish. As noted by food enthusiast Francesco Zini, finding such traditional versions is essential for experiencing the true essence of regional Italian cuisine.
Regional variations of the dish exist depending on local preferences. Some variations may include a more aggressive garlic presence or different types of vinegar, while others focus on the purity of the olive oil used. The choice between salt-cured anchovies and fresh ones also significantly alters the saltiness and depth of the final composition.
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Where to eat it
1 place reviewed by YouTube creators.
Capaccio Paestum (1)
What creators say
Highlights from 1 creator review of Puntarelle con alici.
Gel Sodoro da Nonna Sheppa, located in Piana del Sele, Pestum, is a traditional restaurant that excels in showcasing the finest local ingredients, particularly seafood. Despite initial reservations about the ambiance, the dining experience proved to be exceptional. The menu offers a wide array of dishes, with a strong emphasis on fresh fish. Standout dishes included the incredibly fresh Freselle with tomatoes and basil, the creamy Eggplant Croquettes, and the perfectly prepared Baby Artichokes. The Linguine with Lobster was a rich and decadent pasta dish, while the Ravioli with Buffalo Ricotta were delicate and flavorful. The main courses, such as the Sea Bream with Artichokes and the Fried Calamari, were executed with precision. The tableside preparation of the Sole Mugnaia added a touch of elegance. Overall, the restaurant delivers a high-quality culinary experience rooted in tradition and excellent ingredients.