Spices of Italy - Mini Jar Stack
Italian regional cuisine is known for its emphasis on simple, high quality raw materials, served in dishes that exalt the basics. Heavy spicing is uncommon. Still certain regional spices are emblematic of the local cuisine and territory.
Mini Jar Spices of Italy Stack
Whole dried Chamomile flowers from the Alto Adige can be used for tea or to make infused panna cotta or ice cream.
Ground Nutmeg from Emilia - Romagna is a classic in spinach ravioli, egg pastas and cream sauces. It’s also wonderful with whipped cream or coffee.
Fennel pollen from Toscana is a regional favorite that pairs nicely with tuna and pork dishes, or seasonal roasted vegetables.
Whole dried Rosemary from Lazio can be tossed into meat dishes, dressings, or sprinkled atop roasted potatoes or fish.
Dried and ground, aromatic Myrtle leaf from Sardegna is wonderful on meats and especially in mushroom dishes.
Anise seed from Calabria is a traditional ingredient in sausages with peppers, salami, biscotti and pizzelle.
88999CAS - 6 X 30g - 12/cs