Profumo del Chianti - 220g
As featured in the May 1, 2006 New Yorker article Carnal Knowledge: How I Became a Tuscan Butcher by Bill Buford, in which he describes his experience producing this salt blend with Dario Cecchino, famed butcher of Tuscany: "...indeed aromatic and...having been finely pulverized...very snowlike. But, for the next six hours, we poured fluffy salt into tiny one-and-a-half-ounce jars. Weren't machines invented to do this sort of thing?"
This jar holds a finely ground Italian sea salt infused with fragrant herbs, including rosemary and lavender, native to the hillsides of Chianti. Yet another unique product from Dario Cecchini.
|Country of Origin||Italy|
|Type of Seasoning||Salts|