I was introduced to fennel in the best way possible. I had, of course, seen this creamy white bulb lined with celery-like ridges and topped with long, feathered stalks at the supermarket as well as at local farm stands. But I had not yet bought it. Then, staying on a farm near Lecce, in southern Italy, I was treated to fennel served three times during the same meal by my generous hosts, Roberto and Arianna.
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