Rinci Italian Pickled Sea Fennel (Paccasassi Sott'olio)

What is sea fennel?

Sea fennel—known as paccasassi in the local Ancona dialect—is an aromatic succulent plant traditionally eaten in the eastern Italian region of Marche. These sea-loving plants have tender stalks and delicate elongated leaves with a unique subtle marine flavor.

About Rinci Pickled Sea Fennel (Paccasassi Sott'olio)

Luca, Francesco, and Alessandro, founders of Rinci, collaborate with local farmers to organically cultivate this regional favorite. The sea fennel shoots are hand-harvested in late spring and preserved sott-olio (meaning under oil in Italian). The most perfect shoots are picked, then blanched in water to soften them and jarred with extra virgin olive oil and vinegar. The finished product has a succulent yet tender texture with a nuanced salinity and hints of fennel, lemon and carrot.