Typical dish of Ancona
Paccasassi with mortadella
A simple yet surprising appetizer: paccasassi, the crunchy sprouts of sea fennel from Mount Conero, are preserved in oil and served alongside soft slices of mortadella. The aroma is intense, briny, and citrusy, while on the palate the vegetable crunch contrasts with the rich sweetness of the cured meat. The result is a lively balance between sea and land. It is often enjoyed at the beginning of a meal or during an informal aperitivo.
Season: Tutto l'anno€5–8
Why it matters
Paccasassi is one of the most distinctive ingredients of the Conero promontory and the city of Ancona. It grows wild among the rocks overlooking the Adriatic and reflects a direct connection between local cuisine and the coastal landscape. Serving it with mortadella is a simple gastronomic gesture, yet deeply rooted in the traditions of Ancona.
Origin story
Paccasassi, scientifically known as sea fennel (Crithmum maritimum), was traditionally gathered by fishermen and preserved in oil or vinegar so it could be stored throughout the year. For a long time it remained an almost household ingredient, passed down within families of the Conero area. In recent decades it has been rediscovered by local restaurants, becoming a symbol of Ancona’s cuisine and the star of classic pairings such as the one with mortadella.
Typical ingredients
paccasassi (finocchio marino)mortadellaolio extravergine d'oliva
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