Volume 3: Roast, Red Meat & Potatoes

Four Italian ingredients for an intense aromatic bouquet. Completely salt-free — full control over seasoning.

🇮🇹 100% Italian🚫 Salt-Free🌿 No Additives📖 Book Design

€ 7.33

Net weight: 50g — 100% pure herbs & spices

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Ingredients — Four Italian excellence

Resinous, balsamic notes for red meats.

Most fragrant in the Mediterranean.

Full flavour without harshness.

Citrus note that lightens and balances.

Salt-free: ideal for low-sodium diets. Highly concentrated — a small pinch goes a long way.

Add in the final cooking stage to maximise aroma.

On roast, braised meats, stews.

Dry rub on steaks, fillets, ribs.

On baked, roasted, mashed potatoes.

In bean soups, minestrone, cream soups.

A roast that fills the whole house with fragrance. Sicilian rosemary and oregano create a melt-in-your-mouth aromatic crust.

⏱ Prep: 15 min🔥 Cook: 90 min👥 Serves: 6

Take the meat out of the fridge 30 minutes early. Preheat oven to 180°C (350°F).
Rub the meat with oil, then generously coat with Vol.3 and coarse salt on all sides.
In an oven-proof pot, sear the meat over high heat on all sides (about 3 minutes per side).
Deglaze with white wine. If adding potatoes, arrange them around the meat with a little Vol.3 and oil.
Cover and roast for 75-90 minutes. Uncover for the last 15 minutes for a crispy crust.
Rest for 10 minutes before slicing. The rosemary, oregano and lemon fragrance will fill your kitchen.

Boiled, smashed, then roasted until impossibly crispy. Vol.3 is salt-free, so you control the seasoning.

⏱ Prep: 15 min🔥 Cook: 30 min👥 Serves: 4

Boil potatoes whole with skin until tender (about 15 minutes). Drain well.
Preheat oven to 220°C (430°F). Place potatoes on a lined baking tray.
Gently smash each one with the bottom of a glass — they should crack open but not fall apart.
Drizzle with oil, sprinkle with Vol.3 and salt. Make sure herbs get into the cracks.
Roast for 25-30 minutes until golden and crispy at the edges. Irresistible.