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Spices for pizza: oregano

Should we put oregano on pizza or not?
Theories of taste, or personal taste, everyone has an opinion: for some it is vital on a Margherita pizza adding an inviting aroma, creating a perfect harmony of flavour with the tomato; others say that its strong aroma makes it too acidic.

The name oregano comes from the combination of the Greek words “oros”= mountain and “ganos”= joy, so it is the “joy of the mountain”, and can grow at altitudes of up to 1800 metres. It is an aromatic plant that grows throughout the Mediterranean Basin, it contains calcium, potassium, magnesium and iron, vitamins A, B, E, and it has excellent properties: it is an antiseptic, disinfectant and expectorate, it aids digestion, and it is also a strong repellent for ants.

There are more than forty different species of this rustic plant. It grows as a small shrub about 50 cm tall, it grows wild and is a perennial and flowers from June to September with pink blooms.

For use in the kitchen, sprigs are harvested and air dried or dried using a dehydrator, then it is stored in containers.
Try it if you haven't tried it before, it will give an aromatic touch to your creations: to your main dishes, to pinzone, and to pizza!

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