An ideal sauce to amaze everyone at the aperitif. It is perfect for croutons, savory and fragrant or to give that refined touch to first courses or second courses (tartare, boiled, both meat and fish). This sauce is made from Paccasassi, the dialect name of wild sea fennel, a spontaneous aromatic plant typical of the Conero Riviera. With an iodized taste and strong citrus notes, the leaves evoke hints of fennel, carrot, lemon and have precious nutritional virtues given to the abundance of cartenoids, flavonoids and vitamins. Protected by the legislation of the Conero Natural Park to protect biodiversity, Rinci grows them inside the park. The versatility of Paccasassi has allowed us to rework some typical recipes of the tradition and re-propose them in a renewed and functional format, meeting contemporary tastes.