Tuscan Cucina Seasoning

Tuscan Cucina Seasoning

Tuscan Cucina Seasoning captures the rustic essence of Tuscan cooking in a bold, versatile blend that features granulated garlic, cracked basil, tomato powder, sea salt, and a medley of classic Mediterranean herbs. It’s aromatic, savory, and deeply layered with umami — ideal for enhancing everything from roasted vegetables and house-made sauces to grilled meats, flatbreads, and dipping oils.
No MSG Added. Kosher Certified.

Recipe ideas for Tuscan Cucina Seasoning;

Tuscan Grilled Flank Steak

Ingredients:

  • 2½ lb flank steak
  • 3 tbsp olive oil
  • 2 tbsp R.L. Schreiber Tuscan Cucina Seasoning
  • 1 tsp kosher salt

Instructions:

  1. Rub steak with olive oil, seasoning, and salt. Let marinate at least 30 minutes.
  2. Grill over high heat 4–5 minutes per side (medium-rare).
  3. Rest 5 minutes, slice thinly across the grain.

Use: Sandwich builds, steak salads, or plated dinner entrées.

Grilled Tuscan Chicken Thighs

Ingredients:

  • 10 boneless, skinless chicken thighs
  • 2 tbsp R.L. Schreiber Tuscan Cucina Seasoning
  • 2 tbsp olive oil
  • 1 tbsp lemon juice

Instructions:

  1. Toss chicken with seasoning, oil, and lemon juice. Let stand 15–30 minutes.
  2. Grill over medium-high heat 5–6 minutes per side, until internal temp reaches 165°F.

Use: Served with pasta, grilled vegetables, or as a wrap protein.

 

Tuscan Baked Ziti with Sausage & Spinach

Ingredients:

  • 2 lb ziti pasta, cooked al dente
  • 1 lb mild Italian sausage (bulk or casing removed)
  • 1 medium yellow onion, diced
  • 2 tbsp olive oil
  • 2 cups marinara sauce
  • 1 cup heavy cream
  • 2 tbsp R.L. Schreiber Tuscan Cucina Seasoning
  • 2 cups baby spinach
  • 2 cups shredded mozzarella
  • ½ cup grated Parmesan

Instructions:

  1. Preheat oven to 375°F. In a rondeau, sauté sausage and onion in olive oil until browned.
  2. Stir in Tuscan Cucina Seasoning and cook 1 minute more to bloom flavors.
  3. Add marinara, cream, and spinach. Simmer 3–4 minutes until thickened slightly.
  4. Fold in cooked ziti and 1 cup mozzarella. Transfer to hotel pan.
  5. Top with remaining mozzarella and Parmesan. Bake uncovered 15–18 minutes until golden and bubbly.
  6. Serve as a hearty entrée or lunch special with garlic bread.

 

Tuscan Flatbread with Roasted Vegetables & Mozzarella

Ingredients:

  • 6 par-baked flatbread crusts (8–10")
  • 2 zucchini, thinly sliced
  • 1 red bell pepper, julienned
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • 1½ tbsp R.L. Schreiber Tuscan Cucina Seasoning
  • 1½ cups shredded mozzarella
  • ½ cup ricotta cheese
  • Balsamic glaze (for finishing)

Instructions:

  1. Toss zucchini, peppers, and onion with olive oil and seasoning. Roast at 400°F for 12–15 minutes.
  2. Top flatbreads with mozzarella, roasted vegetables, and spoonfuls of ricotta.
  3. Bake at 425°F for 6–8 minutes until crust is crisp and cheese is melted.
  4. Drizzle with balsamic glaze. Slice and serve as appetizer, lunch special, or banquet item.

Tuscan Roasted Chicken Quarters with White Beans

Ingredients:

  • 8 bone-in chicken leg quarters
  • 3 tbsp olive oil
  • 3 tbsp R.L. Schreiber Tuscan Cucina Seasoning
  • 2 cups canned white beans (drained)
  • 1 cup cherry tomatoes, halved
  • ½ cup diced red onion
  • 2 tbsp chopped parsley

Instructions:

  1. Rub chicken with olive oil and seasoning. Roast on sheet tray at 375°F for 35–40 minutes until internal temp reaches 165°F.
  2. In hotel pan, combine white beans, cherry tomatoes, and red onion. Place roasted chicken on top.
  3. Return to oven for 5 minutes to warm through.
  4. Garnish with fresh parsley. Serve for plated service or bulk catering.

Tuscan Vegetable Soup

Ingredients:

  • 3 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 2 tbsp R.L. Schreiber Tuscan Cucina Seasoning
  • 2 cups diced tomatoes (canned or fresh)
  • 1½ qt vegetable or chicken stock
  • 1 cup cannellini beans (cooked)
  • 1 cup small pasta (ditalini or orzo)
  • 2 cups chopped kale or spinach

Instructions:

  1. In large soup pot, sauté onion, carrot, and celery in olive oil until softened.
  2. Stir in Tuscan Cucina Seasoning and diced tomatoes. Cook 2 minutes to build flavor.
  3. Add stock and bring to simmer. Stir in beans and pasta. Cook 8–10 minutes until pasta is tender.
  4. Add kale and simmer 2–3 minutes more. Adjust seasoning to taste.
  5. Hold hot for service. Garnish with shaved Parmesan if desired.

 

Tuscan Tomato Cream Pasta Sauce

  • Sauté garlic and shallots in butter
  • Add heavy cream, tomato paste, and 1½ tsp of Tuscan Cucina Seasoning per quart
  • Simmer and toss with penne or tortellini

2. Tuscan Roasted Pork Loin

  • Rub pork loin with olive oil and 2 Tbsp seasoning per pound
  • Roast at 375°F until 145°F internal
  • Rest, slice, and finish with lemon zest

3. House Italian Vinaigrette

  • Whisk together: red wine vinegar, olive oil, minced shallot, Dijon mustard, and 1 tsp seasoning per cup
  • Let sit 2 hours before serving

4. Dipping Oil or Pizza Crust Finisher

  • Blend Tuscan Cucina with olive oil and a splash of balsamic
  • Use as table-side bread dip or brush over pizza dough before baking

5. Tuscan-Style Roasted Vegetables

  • Toss zucchini, squash, and red onion with olive oil and 2 tsp seasoning per quart
  • Roast at 425°F until caramelized