La Biblioteca del Gusto
Volume 1 · Rub
Five ingredients for light grilling: Trapani sea salt, Sicilian rosemary, lemon from Southern Italy, garlic from the Valle dell'Ufita and Sicilian oregano. This is the volume that opens the library, made for fish and white meat.
Fish and white meat ask for little. A drizzle of oil, a herb, a pinch of salt. The embers do the rest. This volume starts from that idea: bringing together the aromas that already accompany the grill in many Southern kitchens, without masking the flavour of what is being cooked.
Each ingredient comes from a specific area, written on the label. The blend is where distant places meet.
The salt comes from the salt pans of Trapani, where seawater evaporates in the sun and wind. Rosemary grows wild along the coasts and on the islands, Sicily included. Sicilian oregano is harvested in summer, in flower, and used dried.
The garlic comes from the Valle dell'Ufita, in Irpinia, in the north-east of the province of Avellino. There it is harvested by hand between late May and June and left to dry in braids.
Fresh and savoury. The lemon opens, the rosemary stays in the background, the garlic adds depth without taking centre stage. The oregano closes with a warm note. On fish it works as a finish, on meat also before cooking.
All the ingredients are Italian, with their origin stated on the label. No fillers: only salt, herbs, citrus and garlic.
