I'd like regular ancestral cooking emails!
There is an amazing spice shop in Florence. I went there to buy mace (macis in Italian) and came back with a lot of other goodies, including this sumac.
This is the first time I’ve ever worked with sumac and so far, I love it. I’ve put it in a mutton stew, in lentils and with some cavolo nero.
Do you like sumac? How do you use it?