The love story between Italy and spices is a long-lasting one. The ancient Romans already used them to create medicines, perfumes and cosmetics, and as a tasty addition to their food. Most of the flavorings used by our ancestors came from India and China and reached the Eternal City thanks to a well-developed trading network, without forgetting, of course, the spices originating from North Africa and the Middle East, both part of the Empire.

Anise, cinnamon, coriander, cloves and black pepper were all known and vastly used by the Romans. And while they lost their allure in the early years of the Middle Ages, after the fall of the Roman Empire, spices returned to Italian tables in the 11th century, when Europe got involved in the Crusades and the Arab conquest of the South brought into our cuisine new, exotic flavors that we still enjoy.