The Origin of Foods is one of the cooking course that GiglioCooking proposes to Universities.
Today we start with Fennel Seeds, something almost unknown or mis-known in the States.
Often my American students declare to not like fennel, as well as anis nor licorice.
My answer is: because you don't know it or you didn't use it in the proper way.
This is a "wild" fennel field in Farneta di Cortona, Under the Cloudy Sun of Tuscany at the beginning of May.
The farm is Sapori della Toscana
Sapori della Toscana is the largest producer of organic fennel in Italy
You may wonder: what is the fennel for?
Above all it is one of the fine herbs most appreciated: it is great with pork and duck, sublime with langustines and lobster.
In Tuscany it is used ar aroma in salami and fresh sausages
The Lady Bug is a good sign. they wont go on fields with pesticides.
The view of this green puffy cloud opens lungs and spirit.
Not everything was born "wrapped" in plastic.
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