Spices & Sauces
Close your eyes and think of the fundamental flavors of your favorite Italian foods. Chances are, they’re fragrant Mediterranean herbs like basil and oregano, pungent garlic, and the fruity, lingering heat of Calabrian chiles. These aromatic ingredients are absolutely essential to the Italian pantry, giving that special touch of la dolce vita to sauces, roasts, and more.
Every region in Italy has its own flavor profile based around the fragrant herbs and spices that are most common there. In the rolling hills of the northwestern Piedmont, which shares a border with France and Switzerland and sits at the base of the mighty Alps, truffles are king. They grow among the roots of the region’s celebrated hazelnut trees, and the ultra-pungent tubers scent the landscape. You’ll find truffles in Piedmontese dishes from decadent risottos to simply shaved over a plate of spaghetti.
Originally imported to Italy from Spain, the precious threads of saffron are beloved in the south, in Sardinia and Sicily, and the north, in Umbria, Tuscany, and Abruzzo. Once considered more valuable than gold, saffron threads are the stigma in the center of the vibrant saffron crocus. Every flower only has three threads of saffron, which have to be harvested by hand. Its most famous use may be in the golden-hued risotto Milanese, where its unmistakable honeyed, earthy aroma shines.
And all along the southern half of the country, from Campania around to Puglia and on the islands of Sicily and Sardinia, rosemary, bay laurel, and oregano grow in wild abundance, sprouting at will and scenting the sea air with their herbal perfume. They flavor roast vegetables and meats, braises, and grilled fish with the essence of the Mediterranean coast.
To capture these flavors in your own cooking, go straight to the source! We’ve partnered with the best producers of these herbs and spices and more in their home regions to bring them straight to your kitchen.
- Regular Price
- Sale Price
- Regular Price
- Unit Price