This Tuscan rub is a blend of sea salt, flecked with red and green from dried tomato and chili flakes and bits of oregano and rosemary. Its aromatic, salty taste reveals a hint of garlic and cumin with a spicy finish.

Uses: Use as a seasoning for your beef meatballs or veal polpettes. Mix it with olive oil to make a marinade for your steaks or lamb chops before grilling on the barbecue.

Distinctive attributes: This Tuscan rub was inspired by the famous bistecca alla fiorentina, one of Tuscany's culinary specialties.

Origin: Bologna, Emilia-Romagna, Italy

Ingredients: Salt, garlic, dried tomatoes, black pepper, onion, rosemary, oregano, chili pepper, cumin.

Artisan:

Back in 1968, Franco Berti and his wife Franca had the idea to commercialize salt infused with herbs, a widely used and much loved ingredient in Italian family kitchens. The blend was originally made by carefully crushing salt and freshly picked herbs with an empty wine bottle. Today, three generations of Bertis are proudly perpetuating the tradition.

About Favuzzi

For generations, the Favuzzi family has lived according to the rhythm of the harvests near the Adriatic coast, in Italy. Michel Favuzzi, their founder, discovered the family's olive growing tradition through his uncle Damiano during a trip to Europe. It is worth noting that food is part of every conversation with the Favuzzis. Each family member is deeply attached to the land, passionate about doing things well, and focused on quality over high yield. Damiano is both a chef and an agricultural producer; it was he who encouraged his nephew to import an extra virgin olive oil bearing a protected designation of origin (PDO). This oil, produced by the oil cooperative most Favuzzi family members belong to, marked the beginning of the adventure.