Fennels 60%
Sunflower Oil
Sea salt
White vinegar
Garlic, chili pepper, parsley.
Additional information
Fennel
| Source area | Mount Somma, Nolan Countryside – Italy |
|---|---|
| Nutritional Intake | Vegetable with a good content in potassium, sodium, manganese and iron. The fresh vegetable is rich in vitamin A, B (B2, B3, B5, B6, and B9) and vitamin C. Among the antioxidants (flavanoids), there are quercitin, kaempferol and its derivatives. Its distinctive aroma is due to the presence of a coumarin compound called anethole. Moreover, fennel is rich in phytoestrogens, oxalate and purine. |
| Period of transformation | From the second week of February to the first week of March |
| Trivia | The flavor of fennel tends to alter our taste perception of food, even of wine. Centuries ago, Venetian Innkeepers used to serve fennels as a starter right before offering cheap or watered down wine. This can easily explain the origin of the Italian word “infinocchiare” (from finocchio=fennel), that may be translated in the English “punked”. |
