Sea fennel, known as “paccasassi”in the local dialect, is an aromatic succulent plant traditionally eaten in the Marche region of Italy. The founders of Rinci were inspired to reinvigorate this regional delicacy and share its unique flavor with the world.
Luca, Francesco, and Alessandro, founders of Rinci, organically cultivate fields of sea fennel. Durings the months of May and June, the tender shoots of the plant are hand-harvested and taken to their state-of-the-art kitchen and laboratory. Only the most perfect leaves are selected to be preserved “sott’olio.” The leaves are first blanched in water to soften them and are then jarred with extra virgin olive oil and wine vinegar. The finished product has a succulent texture and unique marine flavor, with hints of fennel, lemon, and carrot.
Pickled Sea Fennel is easy to use and extremely versatile. Locals enjoy paccasassi in a flatbread panino with mortadella. The leaves are excellent served on crostini with anchovies and butter, as an acidic accompaniment on a salumi platter, or used as a garnish for grilled fish. Try using in place of capers on a smoked salmon toast. Take advantage of the flavorful extra virgin olive oil in the jar and use it to dress salads.