Our raw fennel carpaccio offers a surprising burst of freshness and unique fragrance with every bite. We select only the most tender fennel, grown in open fields in Apulia. Harvest begins in February, and each fennel is selected and hand-sliced into thin strips with patience and care.
After slicing, we place the fennel in a natural pickle made of delicate cider vinegar, then preserve it in oil. This process keeps the fennel crisp, packed with vitamins and antioxidants, as though freshly picked. Try it to elevate your sandwiches, add a delicate touch to salmon carpaccio, or create a refreshing salad with oranges.