Finocchio

La storia

Che cosa stai assaggiando

A crisp, aromatic bulb with the scent of anise, native to the Mediterranean and a staple of the Italian table.

Ancient Romans believed fennel improved eyesight and strength; gladiators ate it before battle. In the Middle Ages, it was used to mask the flavor of wine turned to vinegar (the origin of the term "infinocchiare," meaning to fool or cheat). Today, it is the quintessential Italian palate cleanser.

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Conoscerlo

Prima di comprarlo

Al palato: Crunchy, refreshing, and sweet with distinct notes of anise and licorice. The texture is similar to celery but denser and more fibrous.
Stagione: Autumn/Winter
Conservazione: Remove the stalks and store the bulb in the refrigerator crisper drawer. It stays crunchy for up to a week.

La lavorazione

Come si fa

Grown throughout Italy, with notable varieties from Ischia and Naples. The plant requires cool weather and careful "earthing up" (covering the bulb with soil) to keep it white and tender.

Fennel is the traditional Italian palate cleanser, often served at the end of a meal. The expression 'lasciarsi infinocchiare' (to let oneself be fooled) comes from unscrupulous innkeepers serving fennel to mask the taste of bad wine.

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