Description
The most tender part of the fennel, sliced into a fine carpaccio. When tasted it is crunchy, fresh and fragrant.
A plant with well-known digestive and carminative properties, rich in essential oils and flavonoids, fennel is planted in September and hand-picked starting in February. It is cleaned, the hard ribs are removed, and the most tender part is sliced into a fine carpaccio, left to mature in the tanning room and then jarred by hand raw, preserving its organoleptic and nutritional characteristics. When tasted, it is crunchy, fresh and fragrant.
Ingredients:
- fennel (65%),
- sunflower seed oil,
- apple cider vinegar,
- extra virgin olive oil,
- sugar,
- whole salt,
- lemon juice.