Rinci is a laboratory of taste born in the heart of the Conero Park, where the sea meets the land and tradition blends with innovation. Here, Luca and Francesco, both food technologists, created a project that unites research, sustainability, and artisanal passion: bringing back to the table a forgotten herb — the Paccasassi del Conero, or wild sea fennel — and turning it into a contemporary, authentic, and surprising ingredient.

From organic cultivation in fields just a few steps from the sea to transformation in the modern laboratory of Castelfidardo, Rinci oversees the entire production chain. Every stage respects the environment, seasonality, and the natural qualities of the plant, with gentle processing and no preservatives — preserving its aroma, crunchiness, and nutritional richness.

Today, the Paccasassi del Conero are the heart of a gourmet product line that tells the story of a unique land and a new way to experience it: preserved herbs, mayonnaises, sauces, and condiments that combine Mediterranean roots with contemporary creativity. Rinci reinterprets Marche’s culinary tradition with an innovative spirit, bringing the essence of the Conero to the world in a modern and sustainable way.

Behind every jar lies a story of research, respect for biodiversity, and love for genuine cuisine. Rinci is more than a brand — it’s an invitation to rediscover balance between nature and flavor, between memory and innovation.