THE PRODUCT

The sea fennel is a perennial plant that lives near the sea, in the Grado lagoon in Friuli Venezia Giulia, often even in the cracks in the rock; it has very robust and branched stems.

The trade of this spontaneous aromatic plant also known as St. Peter’s wort was very flourishing throughout the European continent until the end of the nineteenth century and its use is also mentioned by Shakespeare in his King Lear.

Extremely rich in vitamin C, Sea Fennel is very popular as a side dish for fish dishes, to dress pasta or even pizza. The leaves are blanched in water and vinegar until they change color.

Its proximity to the sea gives it a savory and aromatic taste, with an absolutely particular flavor and goes well with fresh bread, cold cuts and cheeses. Excellent with fish and seafood, it enhances the taste of anchovies.

The Lagunando company prepares it in sweet and sour; try it with cold cuts and cheeses.