|Parsley, Rosemary, Black Pepper, Oregano, Basil (frozen fresh with oil), Lemon Zest|
So, early in the book, he describes arometo, page 15 to be exact, as a mixture of multiple herbs. Admittedly, I seem to have elaborated in my memory and mind on the minuscule instructions given in the book.
I read the recipe: "I cup tightly packed fresh herbs (use a combination of basil, rosemary, thyme, Italian parsley, marjoram, and oregano)-- finely minced." AS...
Mix the herbs so no one is dominant. It doesn't say that.
BUT the result is astounding when added to the toppings on pizza. The complexity of flavors (I add fresh ground black pepper, a bit of sage, and salt) sends a taste-opening flavor symphony to your senses.
If the current pizza you are making is anything but great, try this. And grazie Chef Cesare! Mille graze.