Yesterday morning, while wandering among the stalls of the greengrocer’s market under my house, I had a vision! I met a farmer who was selling the last three bunches of wild fennel from his field! I had been looking for it for weeks, and I even dreamed about it at night! I rushed over at the speed of light and, of course, bought all three! You might be wondering what’s so special about this plant that makes me desire it so much!? And I’ll tell you right away. As a true Sicilian, fennel is one of the basic ingredients to make the famous pasta chi masculini, or anchovies, one of the best dishes of the Catania culinary tradition that I know. For me, it represents the Sunday dish, when my grandmother used to prepare it for the whole family and we would lick the plate clean. Yes, table manners were not our strong suit! Over time, I remember that my mother also prepared it for us, but I think much less often. Until today, just the thought makes my mouth water, and I wanted to recreate it after a long time for my husband! In fact, follow me because I will soon share my family’s tried-and-true recipe. In the meantime, I can tell you that this plant, common in the coastal areas of Eastern Sicily, is known as finocchiu rizzo or di Timpa, meaning cliffs, slopes, and ravines where it often grows. Moreover, it is very rich in aromatic, digestive, and restorative properties. Its use is quite varied, as it is perfect as a seasoning for fatty meats, like Ragusan pork sausage, or to season first courses, flavor soups, and even to make excellent liqueurs. That said, another of its countless uses is the preparation of the famous fresh wild fennel pesto, a true delight based on this fragrant plant and a few other simple quality ingredients! It is an excellent alternative to the classic basil pesto, and although not easy to find, if you manage to find it, it will be worth it! Its unique taste will surprise you, and moreover, preparing it is so simple that you can’t help but fall in love with it.