The newest addition to our collection of Signature Blends, Ferla Spice celebrates the herb-filled landscape of Southern Sicily. Last summer Curio founder Claire Cheney traveled to Sicily with her family on a sourcing trip. Claire was excited to finally meet Maurizio and Katia Marino, a brother and sister duo who run a specialty farm near their home village of Ferla. While the Marino family’s main product is an award-winning olive oil, they also harvest and dry exceptional wild herbs that flourish in the Mediterranean light and limestone-rich soil.
Our Ferla Spice captures the aroma of this enchanting place. We source the herbs directly from the farm, combine them with a touch of Sicilian sea salt and a pinch of the island’s chile to create a dynamic and robust herbal blend. Ferla Spice is easy to use for seafood, meats, grilled vegetables, and flatbreads.
Contains: Rosemary, wild fennel, Trapani sea salt, wild oregano, wild and common thyme, and chile flakes.
Ferla Spice Grilled Shrimp & Tomato
Serves 4 as an appetizer, 2 as a main.
The sun-kissed flavors of Ferla Spice are perfect for making this fresh-tasting and easy appetizer.
3 bamboo skewers (10-inch)
9 shrimp (large, 8–10 count)
9 cherry tomatoes
1 tablespoon olive oil
2 tablespoons Ferla Spice
Sea salt and black pepper
Juice from half a lemon
Soak the skewers in warm water for about 20 minutes. Peel the shrimp, removing the heads but keeping the tails on.
Put the shrimp and tomatoes into a mixing bowl and drizzle with the oil. Sprinkle with Ferla Spice and add a good pinch each of salt and pepper. Gently toss until the shrimp and tomatoes are evenly coated with herbs.
Load the skewers with shrimp and tomato (three each per skewer, alternating) To keep the shrimp from spinning on the skewers while grilling, push the skewer through both the tail and the body.
Grill over medium heat for 2–3 minutes before turning and cooking the other side for another 2–3 minutes. The shrimp will be opaque and pink.
Remove the skewers and mound the shrimp and tomato on a serving dish. Sprinkle with lemon juice and serve immediately.