Italian perfections: spices
The secret of Italian dishes is not only well-prepared products, but also spices that guarantee the delicious taste of the dishes. Italian spices are the true essence of the Mediterranean culinary tradition, full of herbs and roots that highlight the natural flavors of the ingredients.
SAGE
Very aromatic spice. Sage is required for the dish Saltimbocca, it is added to many Italian fish dishes. It often appears in pasta dishes.
BASIL
One of the most popular spices in Italy, it is used in a huge number of dishes. It has a sweet and spicy aroma and taste. The dried leaves or the whole herb are used to season dishes.
MARJORAM
Most often used in tomato passata, formerly used as a medicinal agent against, among others, colds. Marjoram has a slightly sweet aroma and herbal scent. Marejanek appears in many Italian dishes.
BAY LEAF
An aromatic leaf used as a spice in cooking. They are used in many Italian dishes. When the leaf is dried, it has a herbal aroma similar to oregano. Used, for example, for risotto with bay leaves.
THYME
Another important spice in Italian cuisine. Thyme has a strong aroma, which is why it is used for pizza sauce and pasta. It is also ideal for marinating meat and seafood. It can be used in dried or fresh form.
ROSEMARY
Rosemary is a popular spice in Italian cuisine. It gives a refreshing, bitter-spicy taste. It is used for roasted vegetables, processed meats and stews. It is added to baked potatoes, sauces and pizza.
FLAVORED OILS
It can give a salty or spicy taste, is very aromatic, and with various additions complements the taste of dishes. It is added to, among others, pizza or pasta.
