• Image 1
  • Image 2
print recipe

Farro with Greens, Poached Egg and Fennel Pollen

This lovely and hearty dish makes a nice brunch dish or a simple dinner for two.


  • 1 1/2 cups of farro
  • 4 cups fresh greens like chard, kale or spinach
  • 1/3 cup extra virgin olive oil
  • salt and pepper
  • 2 room-temperature eggs
  • 1 teaspoon fennel pollen


Cook farro in boiling, salted water until it's tender. Five minutes from the end of the cooking time, add the greens and cook together. Drain the farro and greens, reserving the cooking liquid to poach the eggs. Toss the farro and greens with the extra virgin olive oil and salt and pepper.

In the reserved cooking liquid, poach the eggs until the yolks are just shy of set. Pull the eggs and drain quickly. In a bowl, serve the eggs over the farro and sprinkle just before serving with fennel pollen.

print recipe

Roasted New Potatoes with Fennel Pollen

The idea of new potatoes has become a little distorted because they're always available! But the reality is that potatoes are seasonal and the ones you'll see in the market in May and June are truly new...young, spring potatoes. Here, they're roasted with coarse salt and fennel pollen - excellent alongside a piece of grilled pork or chicken.


  • 2 pounds of new potatoes, cleaned & dried
  • 1 TBS salt
  • 2 tsp coarsely ground black pepper
  • 1 TBS fennel pollen
  • 2 TBS extra virgin olive oil


Preheat the oven to 400 degrees. In a large bowl, toss together all of the ingredients until the potatoes are well-coated. Place the potatoes on a sheet pan and roast until tender.

print recipe

Spice-Rubbed Roast Chicken

This will make enough rub for two chickens..but you can also use it on pork or lamb.


  • 1 tablespoon of fennel pollen
  • 2 teaspoons of hot Spanish pimenton
  • 2 teaspoons of salt
  • 1 teaspoon finely ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 - 3 tablespoons soft butter
  • one 2 - 3 pound chicken


Rub a room temperature chicken with 2 - 3 tablespoons of softened butter and sprinkle generously with the spice rub. You should use about half for a 3 pound chicken.

Roast the chicken in a 450 degree oven for 45 - 55 minutes. Remove from the oven and let it rest for 15 minutes before carving.


Wild Fennel Pollen from Antica Drogheria Francioni


We always hear about saffron and how terribly difficult it is to harvest. It's back-breaking work and the yields are absolutely miniscule...

Fennel pollen isn't altogether different. Just before the wild fennel that blankets Tuscany goes to seed, usually in early August, Bruno Francioni and his band of merry foragers descend upon the plants. Harvesting the pollen isn't that difficult - it's the drying that is laborious and requires the deft touch one only learns through years of experience.

To prevent spoliage, the pollen must be dried. This process begins on large wooden slabs under the Tuscan sun.The still moist powder is spread on these boards and left to dry for 7 - 10 days. After most of the moisture dissipates, the pollen is sifted and moved to enormous cloth bags for the final drying stage. Signori Francioni knows it's ready when the pollen has a springy texture and the telltale greenish-yellow color he knows so well.

The flavor lies somewhere between the muskiness of sage, the capricious bite of anise and the floral delicacy and slight bitterness of saffron. It's traditionally partnered with pork - in fresh sausages, on pork roasts and chops and on the typical salami of the region - Finocchiona. And we certainly love a pork loin, showered with fennel pollen, salt and coarse black pepper and roasted to pink perfection...

Antica Drogheria Francioni
(12 product reviews)
$7.50 (Currently Sold Out)


Write A Review  |  

Product Reviews { hide reviews }

Showing reviews 1-4 of 12 | Next

  1. The spice of spices

    Posted by KP on 25th Jun 2014

    Discovered wild fennel pollen, "fiore di finoccio", I've been told it's also called "Tuscan MSG", while traveling in Tuscany/Umbria at a little restaurant called Guastini. Davide and his wife make traditional local dishes including duck roasted and coated in 2 ounces of fennel pollen, an aromatic festival! They were nice enough to share their recipe with us, now we use it on meat and fish all the time. Market Hall is the best source in the US that I've been able to find. Wonderful quality and excellent prices.

  2. a very distinctive spice - here's a suggestion for how to use it

    Posted by Unknown on 13th Jun 2013

    We have been ordering this product from Market Hall for years, ever since it piqued my curiosity. A "classic" dish now in our repertoire is to pan fry sliced onion and fennel bulb in a cast iron pan for a few minutes, rub a pork tenderloin with the fennel 'pollen,' lay it on the fennel, and put the whole pan in a hot oven until the meat is just done. Amazing and distinctive. Drink with Falanghina white.

  3. A Must-Have Pantry Spice

    Posted by Susan on 11th Apr 2013

    I had forgotten how much I LOVE this spice! Recently, I slow-roasted a pork shoulder with a dry rub of salt, pepper, olive oil and fennel pollen. The aroma was heavenly and the taste SO flavorable!

  4. Truly Tuscan and Authentic!

    Posted by Unknown on 1st Aug 2012

    While visiting Tuscany and Umbria in May 2011 I learned about Fennel Pollen (really called Fennel Flower) It's unique flavor is simply fantastic. I hid some in my suitcase because I was told it was impossible to find once I returned to the States. Well, I ordered this and it is the real deal. The price is absolutely fantastic. So, now it use it a lot knowing I can buy it any time I want!

Showing reviews 1-4 of 12 | Next


© 2014 Market Hall Foods, Inc.
5655 College Avenue, Oakland, CA 94618
510.250.6000 | 1.888.952.4005