This wonder of the Sicilian (particularly Palermo) cooking seems to have been created by chance during the siege of the Arabs in Sicily. It seems that the person assigned to the nourishment of General Eufemio’s army, not having anything else available than pasta and sardines, besides not so fresh ones, used what the nature offered him in the surroundings, i.e. the wild fennels that grew up spontaneously.
They were very tasty and had a strong characteristic smell which  softened the smell not so agreeable of the sardines. He also added the …