La Biblioteca del Gusto
Volume 3 · Herb blend
Sicilian rosemary and oregano, garlic from the Valle dell'Ufita, lemon from Southern Italy. No salt: this is the volume for roasts and roast potatoes, and you decide how much salt to add.
The Sunday roast has always had its herbs. Rosemary tucked under the meat, unpeeled garlic in the roasting tin, lemon zest to lighten it. Gestures that change from home to home, but always come back much the same.
This volume gathers those gestures into a single blend. Without salt, to leave the cook free.
Rosemary grows wild on the coasts and islands of the Mediterranean, Sicily included. Sicilian oregano lives on sunny hills and is harvested in flower.
The garlic comes from Irpinia, from the Valle dell'Ufita, where it is sown in winter and harvested by hand at the start of summer. It is left to dry in braids, tied with its own leaves.
Resinous and warm. The rosemary leads, the garlic supports, the lemon brightens. In the oven the herbs release their aroma slowly, so it is best to use them before cooking.
Four Italian ingredients, with their origin written on the label. No added salt: add it separately, to suit the dish.
