symbol of the Sicilian tradition , the pasta with the fennel and the sardines is a fabulous mix of colors, flavors and perfumes. As with almost all the dishes of Sicilian cuisine, there are different versions, but in all the masters are the fennel that must be strictly wild and fresh sardines. The farmhouse proposes the Sardinian sauce and fennel in the two best known versions: the white sauce at the Palermo and the sauce with the tomato puree typical of the Agrigento area, both to be served, If you prefer, with a bit of toasted breadcrumbs in a pan that will enhance its flavor even more.Ingredients: tomato puree 69.5%, sardine fillets (Sardina pilchardus) 13.9%, fennel 6.2%, onion, extra virgin olive oil 2.5%, raisins, fillets of anchovies (Engraulis Encrasiclus), pine nuts, sugar, salt, pepper. Strong> as they are excellent foundations for creating taste and refined dishes.