Dried herbs & spices

Thyme  is a fragrant, culinary herb that is used frequently in Mediterranean cuisines. It is a key component in many soups, stews, stocks and sauces. In its dried form, Thyme retains much of its flavor. 

Peperoncino are typically used in sandwiches, salads, tossed salads served in pizzerias, antipasto platters, and as a garnish to lend dishes a crunchy texture and a salty taste

The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. 

The best Oregano is deeply aromatic with a robust flavour, but its personality greatly depends on where it originates.It is harvested by hand, hung up and slowly dried in the shade to protect the delicate flowers from direct contact with the sun.

It is used in culinary dishes all over world and can be added to salad dressings, pickles and a variety of home canning projects.

The capers of Salina are characterized by their flavor and penetrating, after harvest can be stored in oil, vinegar or under sale. I capers are best preserved in coarse sea salt, this method ensures the maintenance of conservation organoleptic characteristics without resorting to dangerous additives are often added to products preserved in vinegar. 

Precious little capers from Salina, bursting with Aeolian sun and sea breeze flavors. After a careful sorting, the capers are set to dry for a few days in the sun, and then packed under sea-salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea-salt and remain in the vats for an additional 20 to 30 days. 

The caper bush is an integral part of the landscape on the island of Salina. The capers are picked individually by hand and placed in wooden barrels in layers alternated with coarse salt. They are ready to eat after about a month and can be stored for up to three years.