A classic Sicilian herb blend that’s extremely versatile, this medley is flecked with vibrant green parsley and red Calabrian chili. Dried parsley is generally one of the biggest wastes of pantry space, as it loses its character really fast (similar to other delicate herbs like cilantro and tarragon), and mass-produced drying and bottling of parsley generally means little to no flavor no matter how new your bottle is. The bright and clear parsley flavor in this Bona Furtuna blend is pretty much revelatory. The blend tastes bright, fruity and a little spicy, with grassy and bright parsley impeccably preserved by the drying process. It’s got a good amount of spice, but is rounded out with earthy, mellow garlic and a hint of high-quality Trapiani salt.

Fennel pollen is often thought of as frou-frou or “restauranty,” but that’s mostly because it’s not something you find at your average grocery store. The delicate granules are harvested from tiny yellow flowers and they have a light texture, but aren’t powdery. While you most likely wouldn’t sprinkle fennel seed on top of a springy cake, the texture of the fennel pollen is definitely delicate enough to be a garnish. The flavor of fennel pollen is, unsurprisingly, more floral, sweet and delicate than earthier fennel seeds. It straddles the line between the strong fennel character and the more licorice-like flavor of aniseed. If you do come across fennel pollen, it can often be clumpy and lose its delicate floral aroma, but this one is exceedingly fresh and lovely. It’s even more versatile than already well-loved fennel seed.

An herb that grows wild across Italy and rarely grown by farmers, nepitella (also known as calamint) recalls the aromatic freshness of mint with a touch of basil and oregano. It’s been incredibly popular in Tuscany for adding to food and drinks for centuries—particularly in soups and pasta sauces and dishes with meaty, earthy mushrooms. This one, though, is cultivated in small amounts in sun-dappled Sicily by a master botanist using traditional practices. The gently dried leaves have a bold, minty taste with very noticeable earthy herbal undertones: oregano, thyme, lavender basil and licorice. Compared to standard dried mint, it’s stronger and more earthy and herbal. Where mint can be sweet, this is savory. Where mint is bracing, this is earthy.

A traditional antipasti from Sicily made with carefully sourced ingredients, this tasty bite has juicy, tender, fruity pepper flavor and a hint of spice in every juicy bite. Savory tuna complements, but doesn’t overpower the pepper flavor. The other flavors (a bit of tomato, the extra bit of brine from capers, the tang of the vinegar) round everything out really nicely. The peppers are chubby and round and stuffed with smooth tuna, with a meaty green olive on top. They’re packed in oil, which as taken on a slight red-orange hue from the red of the peppers.

Grown carefully in limited harvests, these sun-dried tomatoes grown in Sicily are bright and sunny red in color and soft and supple in texture, which can be hard to come by in sundried tomatoes. On the nose, the smell of warm tomatoes in the sun and sweet dried fruits. The flavor is noticeably bright, salty and acidic—very powerful for a sun-dried tomato. In fact, the brightness and strong tomato flavor is the most exceptional aspect of Bona Furtuna’s sun-dried tomatoes.