Italian Herbs and Spices

The fragrant Genovese basil is a cultivar of Ocimum basilicum (sweet basil), traditionally grown in the Ligurian provinces of Genoa, Savona and Imperia. It has an intense clove aroma and it is widely known for being an essential ... READ MORE

Calamint is a plant that’s native to Italy (Tuscany and Umbria in particular, where it grows wild), and it's cultivated in the Mediterranean, Europe, and some parts of the Americas. The leaves, stems, and flowers are oregano- and mint-scente... READ MORE

Mainly grown in the community of Villarosa, Sicilian rosemary is one the most widely used spices in the local cuisine. Leaves and flowers are harvested during summer and left to dry in dark, well-ventilated places before being packed in glass jars... READ MORE

Pestèda is a traditional seasoning blend that hails from the ancient village of Grosio, consisting of garlic, salt, pepper, and aromatic herbs such as leaves of dwarf alpine yarrow or musk yarrow, wild thyme, juniper berries, or ci... READ MORE

Prezzemolo Sardo is a variety of flat-leaf Italian parsley from Sardinia, grown mainly around the community of Sestu. It is widely used in local cuisine - parsley is generally one of the most commonly used herbs in the culinary arts, and ... READ MORE

Sardinia's red gold, Zafferano di Sardegna refers to the dried threads plucked from the saffron flowers which are believed to have been introduced to the island thousands of years ago by the Phoenicians. Today, Sardinian saffron is produc... READ MORE

Grown exclusively in the valley of Navelli located near the town of L'Aquila, at an altitude ranging from 350 to 1000 meters above sea level, in an area comprising of only 8 hectares of land, this variety of saffron was first introduced to the reg... READ MORE

Spontaneously grown along the coast of Calabria and traditionally produced throughout the region, Liquirizia di Calabria refers to Radice Fresca (fresh liquorice root), Radice Essiccata (dried liquorice root) or Estr... READ MORE

Named after the Tuscan town where it's been cultivated since the 1200s, San Gimignano saffron owes its exceptional purity, strong flavor and intense aroma to the pedoclimatic conditions of the designated production area and the mild Mediterranean ... READ MORE

Piperna is a unique type of wild thyme from the Italian island of Ischia (near Naples). It grows abundantly in the fertile volcanic soil and holds immense cultural significance for the locals. It can be found in local markets and specialty food st... READ MORE

Finocchio marino is a fennel variety that grows wild along the rocky coast of southern Apulia, especially around the province of Lecce. Its fleshy, aromatic leaves are handpicked, cleaned, and left to dry in the sun. Later on, they are placed in a... READ MORE