Signori Francionis quest is to harvest and preserve the essence of fennel by gathering the yellow-green pollen that grows wild throughout Tuscany.

Fennel pollen has been a treasured ingredient in Tuscany for centuries. Its bright clean anise flavor gives life to the classic Tuscan fresh pork sausage, the Finocchiona, named after this delightful herb. Fennel pollen and pork are a perfect palette combination: thick cut pork chops showered with sea salt and fennel pollen. The pollen also makes the perfect delicate condiment for poached fish, such as sushi grade tuna, rolled in fennel pollen, seared and paired with a parsley salad.