As a self-proclaimed “seasonings libertarian,” I have always been skeptical of pre-made spice mixes. How can a stranger possibly know the perfect combination of flavors for every dish? So, it comes as no surprise to me that the invention of the generic “Italian herbs” mix is likely American. In fact, according to food site My Recipes, you would be hard-pressed to find an equivalent in Italy.
Eva Santaguida, cookbook author and the Italian half of YouTube couple Pasta Grammar, shares my confusion about this concept. In a video about the topic, she expressed her bafflement, stating that the mix lacks a defined taste. However, there is one version of Italian herbs that is native to Italy, and it sounds absolutely delicious.
According to My Recipes, “Salamoia Bolognese, a blend of rosemary, sage, garlic, salt, and black pepper, is popular in Bologna and beyond.” This is confirmed by Italian restaurateur and celebrity chef Massimo Capra, who recently shared his thoughts on the mix in a TikTok video. As he sniffed a metal container of the herbs, he exclaimed, “smells like a roasted chicken!” He then added in the caption of his video that this is something that everyone needs in their pantry right now.
But what exactly is Salamoia Bolognese used for? Well, it’s a versatile mix that can be used on grilled meat, fish, vegetables, and of course, veal and chicken. Italian food YouTuber Janna’s Cooking Show even uses it in her chicken marsala recipe. But that’s not all – this mix can also elevate soups, stews, and even potatoes to a whole new level. And while most of the recipes I found online were in Italian, it’s reassuring to know that this mix is a staple in Italian cuisine.
Now, you may be wondering how to make this delicious blend of herbs yourself. Well, the good news is that it’s pretty simple, although there is no one true recipe. Slow food cooking site Hare & Tortoise suggests mixing equal parts salt and rosemary with one clove of garlic per two teaspoons of salt or rosemary. They also add one teaspoon of black peppercorns per two teaspoons of the rest. Simply blend all the ingredients together, and voila – your homemade Salamoia Bolognese is ready to use.
But if you want to take it up a notch, Italian cooking site Il Cucchiano D’Argento has a more complex recipe that includes sage, bay leaves, and lemon zest. Their “easy” recipe calls for 1kg of salt, the zest of two unwaxed lemons (although they admit this isn’t traditional), half a head of garlic, five sage leaves, four bay leaves, three sprigs of rosemary, and 45g of black peppercorns. They also mention that the oils released from the herbs are absorbed by the salt, which is then left to dry for a couple of days. This process guarantees a shelf life of a few months, and the final product should have a texture that is halfway between coarse and fine salt. You can store it in an airtight glass jar once it’s done.
Excuse me while I take out my blender – I can’t wait to try making my own Salamoia Bolognese. And I highly recommend that you do the same. Not only will you have a delicious and versatile seasoning mix at your disposal, but you’ll also impress your friends and family with your homemade Italian herbs. So, go ahead and give it a try – your taste buds will thank you.
