We have had the honor of hosting culinary tours to Italy in the Fall for several years now. It just is a place that seems to be on people’s bucket lists and we never get tired of going ourselves.  The Tuscan’s commitment to traditional cooking is what we find most charming. The flavors of the region work beautifully with pork, chicken, beef, vegetables and pastas. Spices in this blend include rosemary, thyme, marjoram, oregano, basil, “Aleppo”pepper, tomato powder, onion powder, garlic powder, ground coriander and ground fennel seed.


  • 20 grams (4 teaspoons) cracked Rosemary
  • 10 grams (2 teaspoons) whole thyme leaves
  • 19 grams (1 Tablespoon plus 3/4 teaspoon) whole marjoram leaves
  • 15 grams (1 Tablespoon) whole Mediterranean oregano
  • 10 grams (2 teaspoons) basil leaves
  • 10 grams (2 teaspoons) basil leaves
  • 20 grams (4 teaspoons) crushed Aleppo pepper
  • 50 grams (9 tablespoons plus 1 teaspoon) tomato powder
  • 15 grams (1 Tablespoon) onion powder
  • 20 grams(1 Tablespoon, plus 1 teaspoon) garlic powder
  • 10 grams (2 teaspoons) ground coriander
  • 20 grams (1 Tablespoon, plus 1 teaspoon) ground fennel seed


In a spice grinder (coffee grinder dedicated to spice) place fennel and coriander. Blend everything else with the fennel and coriander. If you wish a finer texture, place back in coffee grinder a little at a time to blend all. Store in air tight container in a dark place.  Use generously with chicken, pan-fried pacific fish fillets including salmon, any time you make a pasta sauce.


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