Dried Oregano in Bag 1 kg — Pavone
Pavone dried oregano is a leaf oregano (Origanum spp.) in a professional 1 kg bag, supplied in a 10 kg case of ten bags. It is obtained from dried, cleaned, cut and sieved leaves and flower tops, with the intense and balsamic aroma typical of the genus. Origin Turkey. Shelf life up to 24 months when kept in a cool, dry place away from light. It is the reference spice for Neapolitan pizza, southern Italian cooking and Mediterranean marinades.
What Oregano Is
Oregano is an aromatic herb of the Lamiaceae family, used dried far more than fresh because drying concentrates the essential oils (mainly carvacrol and thymol) that give it its warm, pungent, slightly bitter aroma. In Italian cuisine it is one of the few herbs almost always used dried: the slow drying of leaves and flower tops fixes the volatile compounds and makes the aroma stable for months. The commercial product is leaf oregano cleaned and sieved, ready to be crumbled by hand directly over the dish.
Origin and Selection
This oregano comes from Turkey, one of the world's leading areas for cultivation and export of culinary oregano thanks to a dry, sunny climate that favours a high essential-oil content. The product is selected and blended from Origanum spp. and related botanical genera, then dried, cleaned, cut and sieved to obtain a uniform leaf with no stalks or impurities.
The Brand: Pavone
Pavone is the brand of Pavone Garuti (F.lli Garuti), a family company based in Rome and specialising in spices, herbs, salts and aromatic ingredients. The story began in 1955, when Marino Garuti started trading and hand-packing spices; today, in its third generation, the company serves more than 1,500 professional clients between grocers and wholesalers and holds ISO 9001 certification for quality management as well as organic-product certification.
Sensory Profile
The leaf is green-grey, dry and crumbly, free of stalks. On the nose it is intense, warm and balsamic, with the resinous, slightly bitter note of carvacrol. On the palate it is persistent and aromatic, with a clean herbaceous finish. A good dried oregano keeps its scent when rubbed between the fingers: that release of aroma is the sign of an oil-rich product, as opposed to a flat, hay-like one.
Professional Uses
Neapolitan Marinara DOC: oregano is one of the four ingredients allowed by the AVPN specification, together with San Marzano tomato, garlic and extra virgin olive oil. Dose around 1 g per 33 cm round pizza, added raw on the tomato before baking or, even better, just after, so the essential oils are not lost at oven temperatures over 400 degrees. Pizza al taglio and focaccia: scatter over the tomato base before or halfway through baking. Acquasale and cialledda barese: dried oregano over soaked bread, tomato, oil and salt. Arrabbiata and pizzaiola sauces: add in the last few minutes of cooking. Meat and fish marinades: combine with oil, garlic and lemon for grilled work. Caprese and tomato salads: a final pinch with extra virgin olive oil.
Pairings
Oregano is the natural partner of peeled San Marzano tomatoes, fior di latte and bufala mozzarella, extra virgin olive oil, garlic, chilli and capers. On the LAPA catalogue it works alongside our peeled tomatoes and pizza pulp, mozzarella for pizza and oils, to build the classic Mediterranean flavour base.
Technical Specifications
Leaf oregano (Origanum spp.), origin Turkey, 1 kg bag, 10 kg case of 10 bags. Ingredients: dried oregano leaves and flower tops, cleaned, cut and sieved. Ambient storage in a cool, dry place away from heat and direct light; shelf life up to 24 months, to be used within a few months of opening to preserve the aroma. HS customs code 0910.99.
Common Mistakes
Adding oregano at the start of a long, hot cooking process: the essential oils evaporate and only the bitter note remains, so add it at the end or raw. Using it on a pizza that bakes over 400 degrees by laying it under the cheese, where it burns: place it on the tomato or after baking. Keeping the bag open near the stove: heat, light and steam flatten the aroma within weeks; reseal and store in the dark.
Who It Is For
Designed for pizzerias, restaurants, delicatessens, pasta workshops, canteens and Italian grocery stores that need a constant, fragrant oregano with a controlled food cost, as well as for private customers passionate about Italian cuisine.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos), shipping in 24 to 48 hours with partner couriers (Swiss Post, Planzer, Galliker). As an ambient dry product it needs no cold chain and is ideal for stocking up. Service tailored for restaurants, pizzerias, hotels, delicatessens, gelato shops, pastry labs, Italian grocery stores and private customers across the country.
