Paccasassi del Conero (sea fennel) in Ancona

Paccasassi are the shoots of sea fennel (Crithmum maritimum), a wild plant that grows among the rocks of the cliffs of Monte Conero, near Ancona. They have fleshy, jagged leaves with an intense, aromatic flavor reminiscent of fennel, celery, and citrus all at once. Traditionally they are harvested in spring and preserved in oil or vinegar to maintain their fragrance. In the kitchen they are used as an appetizer, in sandwiches, in salads, or alongside fish and cured meats.

Paccasassi are deeply tied to the landscape of Monte Conero, one of the few rocky promontories on the Adriatic coast. For a long time they were gathered in the wild by fishermen and coastal residents as a herb to preserve for winter. In recent decades they have become a gastronomic symbol of the Riviera del Conero and the city of Ancona. Their use reflects a simple coastal cuisine based on wild ingredients and home preservation.