Fennel grown in the open field, harvested, cut by hand and preserved raw in extra virgin olive oil and sunflower oil.

Crisp, fresh and fragrant; gentle acidity.

The fennel is hand-picked in February, cleaned, peeled and sliced ​​into carpaccio. After a short maturation period, it is placed in glass jars by hand, raw, to preserve all its organoleptic and nutritional properties.

Perfect with Italian salamis and hams, raw sliced ​​orange fillet and a touch of turmeric; or with frisella with green tomato pate.