The perfume of wild fennel (Finochietto selvatico) is
characteristic for Sicily. Wild Fennel is used as
flavouring and/or vegetable ingredient for stews, meat,
grilled meat and sausages. Sicilian cuisine uses wild
fennel together with tomato sauce for Spaghetti and
Pennette. By adding a hint of anchovy to the sauce they
transform the intense fennel perfume into a wonderfully
rich and fragrant tasty dish

As Bruschetta or sandwich spread, as Dip sauce with
grissini.
As Pesto with pasta: Cook pasta al dente, drain. Sauté
pasta together with fennel paté over high flame for 2-3
minutes. Serve immediately, sprinkled with grated
parmigiano or like the Sicilians do – with grated Ricottaor Pecorino.

Tomatosauce (42%), Wilf Fennel (27%), Extra Virgin Olive Oil, Lemonjuice, Anchovis, Garlic, Sea Salt, Pepper

NUTRITION FACT PER 100G:

• Energy in kcal/kj: 253/1064
• Fat in g: 26,0
  • of which Saturates 3,6
    
• Carbohydrate in g: 5,3
  • of which Sugars 3,0
    
• Protein in g: 1,5
• Salt in g: 0,4

ALLERGENE:

• Lactose: NO
• Gluten: NO
• Egg: NO
• Soya: NO
• Dried Fruits: NO
• Fish: YES
  
• Crustacean: NO
• Celery: NO