Sage has a stunningly subtle flavor, anditmakes its way into many Italian dishes:veal chop Milanese,brown butter sauce, andeven Aunt Raffy’sfamousChicken and Riceto name a few.This sage in particularis grown onGandolfo Filippone‘s organicfarm in Sicily, in the pure high mountain climate, and the quality is undeniable. Use whole leaves to steep in sauces, or gently crush the leaves to release the flavor and sprinkle on your dishes.
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