carpaccio

Fennel, a vegetable with countless health benefits, is grown on the farm from October to February. Once harvested, it is washed and the outer stalks – which are the toughest parts – are removed, before being sliced. The resulting carpaccio is briefly blanched and then packed by hand into jars with extra virgin olive oil.

This process preserves the countless digestive and nutritional benefits of this exceptional vegetable, bringing a delicious and healthy treat to your table.