detroit little sicily blend
2 ounce tin
1855: Italian immigrants begin to arrive in Detroit. They settle on the east side of the city.
From the first sfinciuni, or square "Detroit Style Pizza" (it had cheese, tomato sauce and anchovies) that the first Sicilians in the 1900's made to the many pastas, there is always this blend of seasonongs. No Southern Italian dish should be without it: Marjoram, summer savory, white pepper, basil, thyme, chives, oregano and rosemary….add your own salt to taste, and magnifico!
2 ounce tin
1855: Italian immigrants begin to arrive in Detroit. They settle on the east side of the city.
From the first sfinciuni, or square "Detroit Style Pizza" (it had cheese, tomato sauce and anchovies) that the first Sicilians in the 1900's made to the many pastas, there is always this blend of seasonongs. No Southern Italian dish should be without it: Marjoram, summer savory, white pepper, basil, thyme, chives, oregano and rosemary….add your own salt to taste, and magnifico!
2 ounce tin
1855: Italian immigrants begin to arrive in Detroit. They settle on the east side of the city.
From the first sfinciuni, or square "Detroit Style Pizza" (it had cheese, tomato sauce and anchovies) that the first Sicilians in the 1900's made to the many pastas, there is always this blend of seasonongs. No Southern Italian dish should be without it: Marjoram, summer savory, white pepper, basil, thyme, chives, oregano and rosemary….add your own salt to taste, and magnifico!