Finocchiona

finocchiona

What it is

Fennel went in because pepper cost a fortune and wild fennel grew across Tuscany for nothing. The Italian verb infinocchiare, to swindle, comes from the trick of serving fennel salami before pouring a poor wine — the seed's menthol numbs the palate.

In the kitchen

It is meant to crumble: chill it an hour and cut thick with a long thin blade, because thin slices simply fall apart. Torn onto warm unsalted Tuscan bread is the intended service, not a neat platter.

Goes with

Pecorino Romano Olive oil Grape White beans Fig Tomato

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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