Dried Bay Leaves from Italy
Sicilian bay leaves, known for their delicate herbal aroma and menthol-like lift, impart an essential savory element to soups, stocks, broths and braises. The Gangi family harvests their Sicilian bay leaves at their peak during mid-summer, keeping the branches intact and air-drying them to lock in their nuanced flavor. More mild than California bay leaves, Sicilian bay leaves can be used in any recipe that calls for the Turkish or Mediterranean variety.
How to use
Use Gangi Dante Sicilian Bay Leaves to add savory depth to a simmering pot of Castelluccio Lentils or Cannellini Beans from Casa Corneli. Toss a leaf into the braising liquid for short ribs, lamb shanks and other meats. Or, make your own bouquet garni by taking a single leaf off the branch and wrapping it around sprigs of parsley and Gangi Dante Thyme.
Prefer your bay leaves straight from the branch? Try Gangi Dante Organic Bay Leaf Branches.
About the producer
Azienda Agricola Gangi Dante, a family-run business, specializes in farming and preserving local varieties of herbs and spices using traditional methods. Their certified organic 80-acre farm is located at the base of Sicily’s Madonie Mountains, known for its rugged terrain and the nature preserve Madonie Park. The park creates a unique environment, providing not only a beautiful natural landscape, but also protects the area’s ecosystem and village culture. Maintaining this balance inspires Gangi Dante to bridge local traditions with modern approaches to sustainability—like running their entire farm on solar power—enabling them to share their authentic Sicilian flavors.
