Project Description
Herbs can take a dish from good to great, and are a staple in every great chef’s repertoire. Used by the ancient Sumerians since at least 5000 BCE, they are used to season and enhance the flavor of food, and like wine, have a complex hierarchy or pairing with certain ingredients to bring out the best in them.
Basil
Basilico Foglioline
La Gustosa • 500 g • 20/case
Herbs of Provence
Erba Provenza Foglioline
La Gustosa • 500 g • 20/case
Oregano Sicilian
Origano Siciliano
La Gustosa • 250 g • 28/case
Rosemary
Rosemarino Spighette
La Gustosa • 500 g and 250 g • 30-20/case
Sage
Salvia Foglioline
La Gustosa • 500 g • 14/case