SPICY SEASONED HERBS AROMAT. BAG GR.25

SICILIAN LAUREL IN LEAVES 10 GR Laurel is an aromatic plant with a very strong and persistent aroma. It is normally used in the kitchen all over the world to flavor stews, broths, marinades and soups, meat and fish dishes, to perfume sauces and flavor game, to flavor some cold cuts but also drinks and sweets and rice puddings. Its leaves do not lose their aroma after cooking. However, it is recommended to add it to preparations only at the end of cooking so that its very intense aroma does not prevail over other flavors, giving a taste tending to bitter.

CONDITUTTO OF AROMATIC HERBS SACHET GR.25 The Aromatic Herbs Condutto is ideal for flavoring chicken, roasted and grilled meat, fish, potatoes, stews, sauces and first courses. A mix of natural herbs, free of salt, capable of enhancing any dish. Aromatic herbs are the element that can prove to be truly essential in the kitchen: for some preparations the mix of aromatic herbs will allow you to add a note of color and flavor to your dishes.

SPICY SEASONED HERBS AROMAT. BAG GR.25 The spicy condiment can really season any dish: from hot and cold first courses, to bruschetta but excellent for flavoring sauces and main courses. A little imagination and makes the dishes unique!

OREGANO BRANCH GR.30 Shelled wild Sicilian oregano. Oregano is an aromatic spice widely used in cooking to flavor first and second courses and, increasingly, recommended in herbal medicine for its properties and beneficial effects on health. In fact, oregano is a powerful antioxidant and an excellent natural antibiotic. In cosmetology it is recommended to consume it in the form of infusions or herbal teas to delay cellular aging and to counteract cellulite blemishes. At home, this fragrant aromatic herb is also used to keep ants away from the pantry.

SICILIAN OREGANO SHELLED SACHET GR.20 Considered a plant of peace and happiness by the ancient Greeks, Sicilian oregano grows spontaneously in the Sicilian mountains, is collected in bunches when the peaks are still in bloom and is dried in the shade in a special drying room. Sicilian oregano, with its unmistakable fragrance and aroma, gives an extra touch to your dishes, especially salads. It can be used in many dishes of Mediterranean cuisine, such as meat alla pizzaiola, pizza, mixed with oil for grilled fish, on steaks. In addition, a study found that oregano hides a substance that attacks and kills cancer cells.

SICILIAN OREGANO SHELLED GR. 500 Shelled wild Sicilian oregano. Considered a plant of peace and happiness by the ancient Greeks, the Sicilian oregano grows spontaneously on the Sicilian mountains, is collected in bunches when the peaks are still in bloom and dried in the shade in a special dryer. Sicilian oregano, with its fragrance and unmistakable aroma gives an extra touch to your dishes, especially salads. It can be used in many dishes of Mediterranean cuisine, such as meat alla pizzaiola, pizza, mixed with oil for grilled fish, on steaks. In addition, a study found that oregano hides a substance that attacks and kills cancer cells.

SPICY CHILLI FRANTUM. BAG GR.35 CRUSHED CHILI PEPPER is very versatile: it can be used to invent spicy sauces, to enrich first courses such as pasta and risotto. Excellent on meat, croutons, hamburgers, fish, clams, mussels, cheese, vegetarian dishes, chocolate, quiches and desserts ... and what about a nice barbecue. With a bit of imagination the possibilities are endless. you can enjoy your favorite chilli at any time of the year, with the advantage that it will keep for a long time in powder form.

SICILIAN ROSEMARY SHELLED SACHET GR.20 Rosemary, with its Mediterranean aroma, has been one of the most used cooking herbs since ancient times. Fresh or dried, it preserves and releases an intense, unmistakable aroma and a bitter-sweet flavor on foods. The use of Rosemary in the kitchen is varied: a pinch of chopped rosemary perfumes risottos or cereal dishes, in the oven it transfers the aroma and taste to bread and focaccia during cooking, it can be added directly to the bread dough. It is used to flavor vegetables, soups, vegetable broths, raw and cooked vegetables, white cheeses. It can be added to various meat, fish and cold cuts. Ideal and inevitable on roasts. Enriches sauces and gravies. Its aroma harmonizes with the intense one of garlic and, among the aromatic herbs, its most similar are thyme, savory and sage. It even goes well with fruit by adding a particular aroma to compotes and fruit salads.

SICILIAN SAGE BAG 10 GR “Many plants cure only one save”: Sage. it has anti-inflammatory and diuretic properties; it reduces the blood sugar level when taken on an empty stomach. It grows very well in the Ibleo plateau and is a strongly aromatic plant, with a very pleasant strong smell and spicy and bitter taste. The leaves, also used fresh, can be dried, frozen, freeze-dried or distilled. Used to season pasta, gnocchi and meat;

SICILIAN THYME SHELLED BUST. GR.20 Thyme is used to make topical skin care formulations, as well as natural dental products. Combined with other herbs and flowers, thyme adds an unexpected flavor to tea blends. The list of the main uses of thyme includes almost all types of food: drinks, cheeses, fish, meat, sauces, vegetables, egg dishes, game and poultry, soups and honey.

SAFFRON IN SACHET MG.20 (SELLABLE X 5) 100% Natural Saffron of Italian origin, grown annually on soils of volcanic origin, located in the Monterosso Almo area. The poems are uprooted every year and after being selected one by one, they are replanted in a new plot in rotation with legume crops; in this way it is avoided to fertilize with manure, which can cause fungal diseases to the meat. Pure saffron in strands. Jar of 5 gr. Properties: It reduces hypertension and hypercholesterolemia, reduces menstrual pain, relieves cough and asthma, is aphrodisiac, is antidepressant and increases concentration, is rich in natural antioxidants, has anti-cancer properties and treats Alzheimer's, is an excellent natural dye. How to use? 1) Put a little very hot water and your stigmas in a cup. You can also use broth or milk instead of water. 2) Cover and leave to infuse 20/30 minutes, you will see the water turn an intense yellow. 3) Pour everything into your recipe, if possible at the end of cooking so as not to cook the saffron.

SAFFRON IN PISTILLES JAR GR. 1 100% Natural Saffron of Italian origin, grown annually on soils of volcanic origin, located in the Monterosso Almo area. The poems are uprooted every year and after being selected one by one, they are replanted in a new plot in rotation with legume cultures; in this way it is avoided to fertilize with manure, which can cause fungal diseases to the meat. Pure saffron in strands. Jar of 1 gr. Properties: It reduces hypertension and hypercholesterolemia, reduces menstrual pain, relieves cough and asthma, is aphrodisiac, is antidepressant and increases concentration, is rich in natural antioxidants, has anti-cancer properties and treats Alzheimer's. an excellent natural dye. How to use? 1) Put a little very hot water and your stigmas in a cup. You can use broth or milk instead of water. 2) Cover and leave to infuse 20/30 minutes, you will see the water turn an intense yellow. 3) Pour everything into your recipe, if possible at the end of cooking so as not to cook the saffron.

SAFFRON IN PISTILLES JAR GR. 5 100% Natural Saffron of Italian origin, grown annually on soils of volcanic origin, located in the Monterosso Almo area. The poems are uprooted every year and after being selected one by one, they are replanted in a new plot in rotation with legume cultures; in this way it is avoided to fertilize with manure, which can cause fungal diseases to the meat. Pure saffron in strands. Jar of 5 gr. Properties: It reduces hypertension and hypercholesterolemia, reduces menstrual pain, relieves cough and asthma, is aphrodisiac, is antidepressant and increases concentration, is rich in natural antioxidants, has anti-cancer properties and treats Alzheimer's. an excellent natural dye. How to use? 1) Put a little very hot water and your stigmas in a cup. You can use broth or milk instead of water. 2) Cover and leave to infuse 20/30 minutes, you will see the water turn an intense yellow. 3) Pour everything into your recipe, if possible at the end of cooking so as not to cook the saffron.