Description
An Italian interpretation of the classic tartar sauce featuring Paccasassi from the Marche coast. This preparation replaces traditional pickles with sea fennel to provide a distinct saline profile.
Craft & Origin
Rinci produces this sauce in Ancona using sea fennel grown along the Adriatic coast. The Paccasassi is harvested by hand and blended into an emulsified base of sunflower oil and pasteurized eggs. Capers, mustard, and herbs provide technical structure for this balanced condiment. By using local sea fennel instead of standard gherkins, Rinci maintains a connection to the regional heritage of the Conero Riviera while ensuring production precision.
Flavor & Texture
Saline and herbal. Creamy texture punctuated by finely minced sea fennel.
How to Use
Serve as a cold accompaniment for fried calamari, grilled white fish, or salmon burgers.
Technical Details
Size: 130g
Origin: Marche, Italy
Production Method: Emulsified sauce with hand-harvested sea fennel
Dietary Notes: Contains eggs and mustard
Pairs With: Fried seafood, smoked fish