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Bona Furtuna Nepitella (Tuscan Mint) Pantry Bona Fortuna
Bona Furtuna Nepitella (Tuscan Mint) Pantry Bona Fortuna
Bona Furtuna Nepitella (Tuscan Mint) Pantry Bona Fortuna
Bona Furtuna Nepitella (Tuscan Mint) Pantry Bona Fortuna
Bona Furtuna Nepitella (Tuscan Mint) Pantry Bona Fortuna
Bona Furtuna Nepitella (Tuscan Mint) Pantry Bona Fortuna
Bona Furtuna Nepitella (Tuscan Mint) Pantry Bona Fortuna
Bona Furtuna Nepitella (Tuscan Mint) Pantry Bona Fortuna
Bona Furtuna

Bona Furtuna Nepitella (Tuscan Mint)

$19.95

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.

Nepitella (calamint)

Net Weight: .5 ounces
Place of Origin: Sicily

Steep the herb with a few tablespoons of hot water before stirring into tomato sauce, soups or sauteed veggies like mushrooms, eggplant and zucchini. A pinch goes a long way to jazz up pasta with fresh cheese or improve a rub for lamb or beef. Plus, it makes a lovely mint tea.

Bona Furtuna Nepitella (Tuscan Mint)

$19.95
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The Bona Furtuna farm is under the stewardship of Pasquale “Mimmo” Marino, a master botanist.

The Bona Furtuna farm is under the stewardship of Pasquale “Mimmo” Marino, a master botanist.

He’s studied Sicily’s unique ecosystem for over two decades to preserve ancient plant varietals and keep traditional practices alive.

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