A seafaring succulent boasting boatloads of flavor. Meet our go-to pickle. Hand-harvested at peak freshness and preserved “sott’olio” for a marine kick wherever it’s needed. Sea fennel, known as “paccasassi” in the local dialect, is an aromatic succulent plant traditionally eaten in the Marche region of Italy. Luca, Francesco, and Alessandro, the founders of Rinci, cultivate fields of sea fennel, then hand-harvest the tender shoots and preserve the best leaves "sott'olio." The result? A regional delicacy shining with unique marine flavor, with hints of fennel, lemon, and carrot. Enjoy, as the locals do, in a flatbread panino with mortadella. Or try our favorite use: anchovy and butter toast garnished with the rich, slightly acidic sea treat.
