Wild Fennel Of Calabria



The expression in Calabrian dialect to designate wild fennel, growing in the meadows and on the sweet hills of the region, is “Finocchiu i Timpa” (literally “Fennel of mountain peak”). The word “timpa” means, indeed, round mountain peak with cliff walls.
The Plant, originating from the Mediterranean regions with gravelly soils, is a perennial herb with a sweet and intense aroma!

Shoots and seeds

Since ancient times it has been used as a food and medicinal plant for its digestive, reconstituting and aromatic properties. The parts used are the new shoots and the seeds.
The new shoots are used for the preparation of soups; the raw seeds for flavoring sausages and vegetables in general and for preparing a stimulating and digestive liqueur.

High Concentration of Anethole

In the seeds, in fact, the highest concentration of anethole, aromatic compound, of which the whole plant is rich, is contained.


It seems that in ancient Rome the fennel was used to cover the bad smells and tastes of not very fresh foods and that from this cooking trick the term «infinocchiare» was born, that is to deceive, cheat.


Further, the plant was well known and appreciated by the Greeks and widespread also in the East. These ancient peoples considered it a very precious plant for its thousand uses.

Very used in herbal medicine


In Calabria properties of fennel have been known for millennia and it is still widely used both in the kitchen and in phytotherapy, the greatest use is in the kitchen for drinks, teas and the “rosolio” (a liqueur).
Various decoctions aromatize the cured meats the first courses and the meats in general.

A bunch of fennel

This demonstrates that this humble plant, to the reach of everybody, In short is one of the many gifts of this beautiful region, Calabria.

How to store Olive Oil



From the supermarket to the table, but also to the restaurant, here’s what to pay attention to.

1 – Darkness is the best friend of the oil

Excess lighting affects the quality of extra virgin olive oil. Prevent the oil bottle from being exposed directly to the sun or any type of artificial light.


2 – Keep it cool

Temperature is essential to maintain the properties and taste of the oil. The ideal is to preserve the precious “green gold” at a temperature neither too hot nor too cold.

3 – Watch out for air currents

It is always a good idea to close, carefully, the cap after use, in order to avoid the danger of oxidation.


4 – Watch the deadline

On each bottle the date on which it is preferable to consume oil (12-18 months) is always indicated. Usually consumption date cannot exceed 24 months.

5 – Far from impregnating odors

Like all fats, the oil works a bit like a sponge. It is therefore good to keep it away from cans of paint, very fragrant detergents, local with mold or saturated with smoke.

6 – If put outside the home, pay attention to the container

Old olive oil cruets are prohibited by law, in favor of bottles with anti-refill caps. A bottle pack of dark glass is the preferred one.

7 – Pay attention to an abnormal color 

The oil can be of various shades ranging from golden yellow to bright green, but it cannot be red-orange.

Cold pressed Olive Oil


For a proper conservation, you need to follow some precautions, which should be taken to avoid damaging EVO, especially if organic.

In order not to alter its nutraceutical potential, it should be remembered that both EVOO (organic EVO) and EVO is very demanding and prefer:

• To       be stored at a temperature between 14 and 18 degrees; while, it does not tolerate high temperatures or near or below zero;

• To be kept in small (maximum 500 milliliters) well-closed containers, always clean, of glass (opaque or dark), porcelain or stainless steel, in cool places and away from aromatic contamination.


Although tin is a good compromise for short periods, food grade plastic should never be used.

Please, do not put EVO in contact with oxygen and for this reason do not let it remain for a long time in empty containers, even if hermetically sealed.