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Rinci is the wave of the future. Founded by three young creatives Luca, Francesco, and Alessandro, this small company in the Marche region of Italy is centered around cultivating and preserving Sea Fennel, a local succulent plant. The young founders drew on their expertise to reinterpret and reinvigorate this traditional food of their region, and share its unique flavor with people around the world.

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.


  • Street: Via Ugo La Malfa, 10
  • Postcode: 60022
  • City: Castelfidardo
  • State: AN


  • Telephone: +39 339.2442663
  • E-Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.


The Conero Riviera in Le Marche
Locals in the Conero area have traditionally harvested sea fennel to enjoy in their home kitchens.
Sea Fennel, “paccasassi” in the Ancona dialect, is a wild herb that grows spontaneously among rocks.
Luca and Francesco met at the University of Ancona where they developed a business plan centered around sea fennel.
Rinci's Founders
Rinci developed a way to cultivate the wild sea fennel plants in fields.
They collaborate with local farmers to organically cultivate large fields of sea fennel.
Cultivated sea fennel plants.
During May and June, the plants are ready to be harvested.
Tender shoots are hand-harvested.
Freshly harvested sea fennel ready for processing in their state-of-the-art kitchen laboratory.
The sea fennel will be first blanched in a water solution before being preserved or blended into sauces.
Blanched sea fennel leaves being jarred.
The sea fennel is preserved in extra virgin olive oil and wine vinegar.
Sea fennel has a succulent texture and unique marine flavor.
Sea fennel has hints of carrot, lemon, and fennel.
It is an extremely versatile and easy-to-use ingredient.
Sea fennel's slight salinity makes it perfect for pairing with seafood of all kinds.
Enjoy as an accompaniment to a salumi board.
Paired with anchovies.
It is traditionally enjoyed with mortadella and flatbread.
Rinci blends their sea fennel into a pesto, delicious with spaghetti.
Try swapping in sea fennel for capers on smoked salmon toast.
The classic sea fennel and mortadella panino.
Sea Fennel Mayonnaise is meant to be paired with fried seafood like fried anchovies!
Use Sea Fennel Pesto to flavor the broth when steaming mussels and enjoy tossed with pasta.

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