Cannolo di Peperone con Finocchio Marino

The cannolo di peperone con finocchio marino is a contemporary Italian antipasto that reimagines the classic Sicilian cannolo as a savory, vegetable-forward dish. Instead of a fried pastry shell, the “cannolo” is formed from roasted bell pepper, which is peeled, seeded, and rolled into a tube around a filling. The dish prominently features finocchio marino (sea fennel), a succulent, iodine-rich coastal herb that grows wild along Mediterranean shores, prized for its briny, citrusy bite.

A great version is distinguished by the pepper’s texture—soft but not mushy, with a slight charred smokiness from roasting—and a filling that balances richness with the sea fennel’s saline tang. The filling often incorporates fresh cheese, such as ricotta or stracciatella, sometimes lightened with lemon zest or a touch of mint. The sea fennel is used both minced inside the roll and as a garnish, providing a clean, maritime finish.

At Hyle Ristorante in Torre Garga, Italy, the dish is presented as a refined starter, as featured on the program *Cosa mangiamo oggi?*. The venue’s interpretation highlights the purity of the ingredients, with the pepper serving as a tender vessel for the creamy filling and the sea fennel adding a distinct coastal accent. Regional variations may substitute other aromatic herbs or add a drizzle of aged balsamic or a dusting of bottarga for extra umami, but the core concept remains a celebration of sweet pepper and wild coastal flora.