Wild fennel and almonds sauce.
A sauce that boasts an ancient tradition and which originates from the need to adapt the taste to the scarcity of means. Because in some places in Sicily, far from the sea or poor enough to not be able to afford seasonal catch, the “pasta with sardines” was not given up, a typical and rich dish to be prepared on holidays. And then, of necessity virtue, all the ingredients are used except for the sardines, which remained cheerfully at sea, in fact. Despite the lack (but also thanks to), the sauce maintains a rich range of flavors thanks to wild fennel, toasted almonds, tomato and raisins.
Use in the kitchen: ready to use, ideal for seasoning pasta, but also excellent on croutons.