Foeniculum vulgare

Wild fennel

Sweet anise, crushed grass, July heat.

Where it comes from. The Mediterranean maquis. Not an import: the scent of the Lazio and Tuscan countryside.

The mistake everyone makes. Using only jarred seeds. Fresh flowers and fronds change the dish.

An unexpected Italian use. On porchetta, in pici, with sardines, in an orange salad.

The recipe. Pici, breadcrumbs, wild fennel, pecorino, garlic. Few ingredients, one that matters.

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