Gangi Dante Oregano from Sicily

The Gangi family has dedicated a portion of their organic 80-acre farm to the production of Puanta oregano. This variety of oregano is a cross between marjoram and oregano and is prized for its delicate flavor profile of sweet, spice and citrus notes. The Gangi family carefully hand plant the oregano to blend with other farm crops such as grains, olives and legumes. The flavor of the oregano develops with the help of the intense Sicilian sun and rich volcanic soil. The pale green to gray green foliage and upright stacks are harvested in September just as the oregano starts to bloom. The oregano's sweet, spicy aroma perfumes the air as farm workers handpick the crop. The oregano is laid on coarse fiber mats under canopies to shade from the direct sunlight and allowing for air circulation. The oregano is gently turned during the drying process, until dry to the touch but not brittle. The vibrant color remains and the essential oils are locked in and intensified. The oregano is then tied in bouquet bunches and sealed in cellophane. When it arrives at Prado Restaurant we rub the oregano through a sieve and season many of our signature dishes with it's aromatic goodness.