This peppery and fruity blend typifies the spices used in Italy for marinating pork, chicken and lamb before baking, grilling or frying. (For something special wrap meat in fruit leather, such as apricot or some prosciutto before frying or roasting.) It can also be used to flavour stews and casseroles with a creamy or tomato base. It includes: pepper, juniper, nutmeg and cloves.