Why was this product created ?
We must admit we have a soft spot for rare, precious, aromatic seasonings.
Tiny grains of pollen are harvested from female, wild fennel plants just before they bloom. This organic product is commonly used in Tuscany, where it is often called “spice of the angels”.
From Tuscany’s Valdarno region, the valley stretching along the Arno, the main river in central Italy.
It is known for its mountains covered with beech, chestnut and oak trees, giving way to hills planted with olive trees and vines, sloping towards the plain where the Arno follows its course.
The artisans behind the product
The de Laurentis family has produced several Italian specialties for two generations. Located in the Val di Sangro valley, the production facilities overlook 12 hectares of land where vegetables and tomatoes are grown. Mr. Antonio is in charge of the land, while Nicola and his son, chef Dino, develop delicious, authentic recipes following Italian traditions.
Production is in the hands of a small army of cooks busily tending the ovens.
Mix it with a bit of sea salt and black pepper and sprinkle on chicken, fish or potatoes. Fennel pollen is also the perfect Tuscan ingredient to enhance any pork recipe.