Rinci was founded in 2013 from an idea shared by Francesco and Luca: to bring sea fennel (Paccasassi) back into the spotlight. This wild coastal plant, deeply connected to the sea, had long been forgotten despite its rich heritage.

The idea has its roots in a shared childhood memory: the distinctive flavour of sea fennel, discovered in their grandparents’ kitchens, when this plant was still part of the culinary traditions of fishing and farming communities. Simple yet intense, it was an ingredient capable of expressing the character of coastal territories and a way of life closely linked to the sea.

From this memory came a clear vision: to transform sea fennel from a wild plant into a cultivated crop, taking it beyond a limited local dimension and making it the protagonist of a contemporary gastronomic offering.

This is how Rinci was born: from the meeting of memory, intuition, and vision.

A project dedicated to enhancing the value of sea fennel, preserving its identity while bringing it into a broader and more accessible dimension.