Toscana Fire — Italian BBQ with fennel and smoke
Toscana Fire is our Italian-inspired BBQ rub with fennel seeds, smoked paprika, allspice and cayenne as characteristic flavours. Here is how to combine that flavour profile with meat and grilling technique. Always choose a recipe suited to your cut for the actual cooking.
Italian inspiration, our own blend
Fennel seeds give a sweet, anise-like accent suited to various Italian dishes and grilled preparations. Smoked paprika contributes colour and smoky flavour, allspice warm spice notes and cayenne heat.
Toscana Fire is our own Italian-inspired blend. The heat in your dish depends on the amount of rub, other ingredients and cooking method.
Which meats suit the flavour?
Pork belly, ribs, shoulder and sausages are possible uses. Lamb and chicken can also suit this flavour profile. These foods need different cooking methods; the rub does not automatically determine cooking time, temperature or tenderness.
First choose a recipe for the cut and desired texture. For your BBQ setup, read more about direct and indirect heat.
Applying the rub
Follow the current packaging's dosage and allow for salt in other ingredients. A thin layer of olive oil can work as a separate flavour addition or binder. Use only as much as your recipe needs.
You can cook immediately after seasoning or season ahead if the recipe allows. Waiting an hour or overnight is not compulsory. Keep raw meat covered in the fridge within its shelf life.
Use a clean working portion of rub and keep the main supply free of raw meat juices. Choose heat suited to the dish. A short direct finish is optional and needs supervision; sugar and spices can burn. A dark crust does not guarantee safe doneness.
Ingredients and origin
Fennel seeds give the recognisable aroma alongside the other spices. Toscana Fire also contains garlic and mustard. Contains mustard. Check your chosen packaging for the full ingredients, dosage, allergens and any cross-contact information. Check sauces, bread and side dishes too.
Our spices come from Kerala, India. We blend the rub to order. Also read where our BBQ spices come from.
Checking temperature and texture
Pork belly with a firm bite and meat tender enough to pull apart require different results. One core temperature does not guarantee that texture; use an appropriate recipe and check tenderness in several places.
For chicken, measure at least 74°C in the thickest meat of several pieces, without touching bone. Do not automatically apply one food's temperature advice to another. Read more in our BBQ temperature guide.
Try Toscana Fire
An Italian-inspired flavour profile with fennel, paprika and warm spices, blended to order.
View Toscana Fire BBQ Rub · Starter Pack with three bags of your choice