The Paccasassi del Conero emit the taste of the sea and the scent of the Earth. They have a savory, iodized, and aromatic taste, with marked citrus notes with hints of fennel and carrot. The leaves are fleshy and succulent.
They are first marinated in wine vinegar and then preserved in extra virgin olive oil. This is a characteristic preparation, deeply rooted in the local culinary tradition.
They are a very versatile ingredient in the kitchen, with countless combinations. They are ideal for delicious appetizers, but they can also enrich simple recipes, and be the protagonists of more elaborate dishes.