Full and aromatic sensations of fennel seeds on the nose are crowned by a liveliness of black pepper in the mouth.
It is very versatile, it is used from the appetizer to the board, from pasta seasoning to meatballs. It also pairs well with pecorino cheese, artisanal and homemade bread and with celery that reminds of the freshness of fennel seeds.
Wine is the unknown, fennel seeds like artichokes alter the olfactory and taste perceptions, therefore it is difficult to pair. To try with Rosso Di Montepulciano CDO, which boasts a young aroma that pairs well with the sharp flavour of fennel seeds.