Sage has a stunningly subtle flavor, and it makes its way into many Italian dishes: veal chop Milanese, brown butter sauce, and even Aunt Raffy’s famous Chicken and Rice to name a few. This sage in particular is grown on Gandolfo Filippone‘s organic farm 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.
