Oregano Pavone: the aromatic soul of Italian cuisine
Pavone dried leaf oregano is a blend of Origanum spp. and related botanical species, made of leaves and inflorescences that are cleaned, cut and sifted to deliver an intense, balanced aroma. Packed in a practical 250 g dispenser with a dosing cap, it is the benchmark herb for pizzerias, restaurants and professional kitchens that need consistent flavour and fast service. Net weight 250 g, case of 6, ambient storage, 24-month shelf life.
What oregano is and its history
Oregano (from the Greek oros ganos, joy of the mountain) is a perennial aromatic herb of the Lamiaceae family, harvested and dried at flowering when the essential oils, rich in carvacrol and thymol, reach their peak. It has been used around the Mediterranean since antiquity and is the defining herb of Southern Italian cooking, where the dried form concentrates far more aroma than the fresh leaf.
Geographic origin
The raw material of this blend comes from Turkey, one of the world's leading producers of high-quality culinary oregano, where the dry, sunny climate of the Anatolian highlands yields leaves with a particularly high content of aromatic oils. Selection, blending and packaging are carried out in Italy.
The producer: Pavone, F.lli Garuti since 1955
The Pavone brand belongs to F.lli Garuti S.r.l., based in Ladispoli (Rome). Since 1955 the company has selected and packed spices and dry groceries with artisanal care, combining tradition, quality and innovation. Oregano is one of its signature herbs for the food-service channel.
Sensory profile
Greyish-green dried leaves with a warm, slightly balsamic and pleasantly bitter aroma. The blend is built for a full, persistent fragrance that holds up to the heat of the oven and to long-simmered sauces without turning grassy or flat.
Technical specifications
Composition: Origanum spp. and other botanical genera; dried leaves and inflorescences, cleaned, cut and sifted. Net weight 250 g per dispenser, case of 6. Ambient storage in a cool, dry place away from light. Commercial shelf life 24 months. Subject to natural weight loss. EAN 8009545003578.
Professional uses in the kitchen
Marinara DOC pizza: oregano is one of the four mandatory ingredients (tomato, garlic, oregano, extra virgin olive oil), sprinkled before baking. Margherita and red-base pizzas: a light dusting after topping. Tomato sauces and pizza passata: add during cooking for depth. Grilled meat and fish, baked potatoes, oil-preserved vegetables, marinades, focaccia, bruschetta, caprese and Greek-style salads. Dose roughly 1-2 g per pizza or per litre of sauce; the dosing cap keeps portions consistent and reduces waste.
Pairings
Oregano is the natural partner of San Marzano tomatoes, fiordilatte and mozzarella, extra virgin olive oil, garlic, capers, anchovies and chilli. It anchors the flavour of every Neapolitan pizza and of the classic Pugliese and Sicilian tomato preparations.
Common mistakes to avoid
Adding oregano too early in very long cooking can turn it bitter; for delicate sauces add it in the final minutes. Over-dosing masks the tomato rather than supporting it. Storing the open dispenser near the oven or in direct light dulls the aroma quickly: keep it closed in a cool, dry spot.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient dry product, oregano needs no cold chain: pallet and parcel shipping via Swiss Post PostPac, Planzer and Galliker reaches Zurich, Winterthur, St. Gallen, Lucerne, Bern and Basel, as well as Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos) within 24-48 hours. Ideal for stock building by restaurants, pizzerias, hotels, delicatessens, Italian grocery stores and private customers.
