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Aromatic herbs in Tuscany: uses and peculiarities

Herbs have been used for centuries in Tuscan cuisine, whetting palates and infusing the dishes with an added touch of flavour

Aromatic herbs have always played a central part in Italian cuisine, but not many know that these herbs originate in Tuscany. Indeed, it’s a known fact that herbs grow in valleys and that our region is mostly made up of this type of landscape. As you tour Italy, look up at Italian balconies, where you’ll notice miniature herb gardens brimming with herbs and spices like rosemary, basil, sage, tarragon and parsley, to name a few. These herbs add zest to already exquisite dishes, flavour meat and fish or simply act as a garnish, aesthetically pleasing to the eye and whetting to the appetite. Let’s take a look at several recipes that make use of these aromatic herbs!

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