Description
The Paccasasso, also known as “sea fennel”, is a rustic, spontaneous plant typical of the Conero Riviera. It grows on stony ground and on the rocks next to the sea. The young leaves are mainly harvested in spring. Once harvested, the paccasassi are blanched in a solution of vinegar, wine and salt. After drying thoroughly, they are put into jars and covered exclusively with extra virgin olive oil.
Ingredients: extra virgin olive oil, paccasasso (crithmum maritimum) (42%), white wine, wine vinegar, salt.
Pairings: bruschette with anchovies, piadine with ciauscolo or mortadella, pasta with tuna, olives and with tuna, olives and cherry tomatoes, pizza with burrata and mortadella, gourmet hamburgers.
Nutrition facts per 100 g: calories 1255 kJ (300 kcal), fat 28.6 g (saturated 5.2 g), carbohydrate 4.5 g (sugars 1 g), fibre 3.8 g, protein 0.1 g, salt 0.6 g.
