Vegetable
Finocchio
A tier
Finocchio is the Italian name and market identity for bulb fennel—the same crop as Florence fennel, sold under the word Italians use at the market stall. Expect pale crisp bases, feathery tops, and a gentle liquorice note that softens with heat. Italian cookery treats finocchio as both contorno and raw antipasto: olive oil, orange, Parmigiano, or baked under béchamel. If a recipe says finocchio, buy a tight bulb, not a jar of seeds.
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History
Italian markets distinguished finocchio bulbs from wild fennel fronds and seed.
Regional finocchio cultivars supplied city markets from Tuscany to Sicily.
Italian-American greengrocers popularised the finocchio name beside “anise.”
Chefs preferred finocchio on menus to signal Italian vegetable intent.