The Herb of the Hills: Fresh Oregano at Osteria 1887
Perched beautifully within the scenic hills of Monteprandone, Italy, Dimora di Bacco & Osteria 1887 offers an authentic taste of Marchigiana hospitality. While Dimora di Bacco provides an elegant, panoramic villa backdrop for unforgettable celebrations, Osteria 1887 provides a cozy dining experience inside historic underground caves. At the core of the tavern’s culinary success is a deep respect for simple, high-quality ingredients, particularly the vibrant aromatic profile of Fresh Oregano (Origano Fresco).
In Italian cuisine, dried oregano often takes center stage, but Osteria 1887 champions the fresh variety harvested directly from the sun-drenched hillsides of Ascoli Piceno. Unlike its pungent dried counterpart, fresh oregano brings a bright, complex profile with peppery, citrusy undertones and a delicate herbal sweetness that elevates rustic cooking without dominating the palate.
The Secret to the Richness
The kitchen at Osteria 1887 uses fresh oregano strategically to cut through rich fats, brighten slow-cooked sauces, and add a final, fragrant la
yer to hot dishes. Because osteria 1887 fresh herbs can lose their nuanced oils under prolonged heat, the chefs typically bruise or lightly chop the leaves, integrating them toward the absolute end of the cooking process or utilizing them in raw infusions.
Fresh oregano serves as a crucial balancing element across the menu. It is finely minced into local olive oil to create a vibrant dressing for grilled meats like Spiedone Di Filetto, tossed into warm cherry tomato sautés for fish dishes, and scattered over rustic mushroom or wild boar ragùs. Its natural bitterness acts as a perfect counterweight to rich animal fats and heavy, slow-simmered sauces, embedding a distinct sense of place into every single bite.
Bringing the Italian Aromas Home
To bring the signature fragrance of Osteria 1887 into your own kitchen, this simple, herb-infused pan sauce elevates any basic protein or roasted vegetable dish:
The Sauté: Melt one tablespoon of butter with two tablespoons of high-quality extra virgin olive oil in a skillet over medium heat. Sauté a finely minced shallot until translucent.
The Deglaze: Pour in one-third cup of dry Italian white wine (such as Offida Passerina), allowing the alcohol to cook off and the liquid to reduce by half.
The Infusion: Turn off the heat entirely. Stir in two tablespoons of finely chopped fresh oregano leaves, a squeeze of fresh lemon juice, and a pinch of sea salt.
The Serve: Spoon this bright, aromatic emulsion over grilled chicken breast, seared fish medallions, or roasted potatoes to immediately mimic the hillside flavors of Monteprandone.
