Pan di Zucchero - This Italian variety (name translates to Sugar Loaf) has beautiful green, football shaped heads with white-veined leaves rolled tightly around them. It has a mild taste and can be cooked up a slew of different ways. You can eat the center, blanched leaves raw as they are considerably less bitter or braise/sauté the entire thing. Josh says cut it in half, drizzle with olive oil and pop it in the oven. Yum.
Catalogna - Also know as Puntarelle or Italian Dandelion, this Italian heirloom chicory variety has vivid green leaves and white stems. The flavor is bitter when fresh but softens up when cooked. You can use it raw in salads or gently braise or sauté with olive oil. The stems can be prepared like asparagus.