La Biblioteca del Gusto
Volume 10 · Herb blend
Leek, carrot, tomato, rosemary and bay, on a base of Trapani salt and rice flour. This is the volume for the soup pot: ribollita, soups, vegetable sauces.
Ribollita is a Tuscan peasant dish. It was born so that nothing went to waste: vegetables, beans and stale bread, cooked and then reheated the next day. Its name, 'reboiled', comes from that second time on the heat.
This volume is inspired by that way of cooking, made of kitchen gardens and time. It gathers into one blend the aromas that always go into the pot first.
The ingredients come from several Italian regions. The leek from Veneto, the rosemary from the Monregalese, in Piedmont. Carrot, tomato and bay are Italian. Bay grows wild in central and southern Italy and along the coasts.
The salt comes from the salt pans of Trapani. The rice flour is Italian: it binds the blend and helps it dissolve in hot liquids.
Warm and vegetal. Leek and carrot bring sweetness, tomato a slightly tangy edge, rosemary and bay the aroma. Dissolved in boiling water, it becomes a broth in a few minutes.
Italian ingredients, with origin and nutritional values stated on the label. A blend of vegetables and herbs, made to give flavour to slow-cooked dishes.
