Rinci

Sea Fennel, called “paccasassi” in the Ancona dialect, is an aromatic wild herb that grows spontaneously among the sea cliffs. Locals in the Conero area have traditionally harvested and preserved the plant’s tender shoots for use in their home kitchens, but the delicacy remained relatively unknown outside of the region. Luca, a Conero native, grew up taking part in this tradition. During the months of May and June, he would kayak around the cliffs harvesting paccasassi to later be pickled and enjoyed in a mortadella panino.

While attending the University of Ancona, a famed agricultural school, Luca pondered: “Why not cultivate paccasassi to create a high-quality product?” He and Francesco pursued this question for their dissertation, developing a business plan that followed production from seed to jar. Their project won the award for the most creative agricultural product in Italy and Rinci was born!

Rinci now organically cultivates large fields of sea fennel. During May and June, the tender shoots of the plant are hand-harvested and taken to their state-of-the-art kitchen and laboratory. The leaves are first blanched in water to soften them and are then preserved with extra virgin olive oil or blended into sauces. Rinci recommends enjoying Sea Fennel’s unique marine flavor with toasted pizza bianca with mortadella, on anchovy crostini, with grilled sausages, and with pasta alla vongole.