FOR MORE THAN 30 YEARS MY COMPANY HAVE BEEN PRODUCING A VAST LINE OF GOURMET SPECIALITIES THAT MIRROR THE CULINARY TRADITIONS OF SICILY.
ALL THE RAW INGREDIENTS ARE WORKED WITH USING ARTISAN METHODS, STRAIGHT AFTER THEY HAVE BEEN GATHERED OR PICKED AND PROMPTLY TRANSFORMED AND PACKAGED USING THE MOST MODERN MACHINERY. THERE IS NO ADDITION OF CHEMICAL ADDITIVES OR THE USE OF OLOURINGS IN OUR PRODUCTION WHICH IS TOTALLY ‘FREE FROM’.
THIS ENTIRE PROCESS UPHOLDS THE STANDARDS SET OUT BY THE FOLLOWING BODIES; BRC, IFS, ISO, FDA.
MY COMPANY’S PRODUCTION FACILITY IS RIGHT IN THE HEART OF THE SICILIAN COUNTRY-SIDE, AN ENVIRONMENT THAT IS TOTALLY UNCONTAMINATED AND WHERE NATURE, PERFUME AND COLOUR CREATE IDYLLIC HARMONY.
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SWEET CHOCOLATE CREAM
SWEET CREAM WITH CHOCCOLATE FROM MODICA
Chocolate sweet cream made exclusively from chocolate from Modica with the addition of milk.
Use: This sweet cream, velvety and creamy can be used as an indulgent breakfast. Simply spread it over toast, or on biscuits, croissants, panettoni or use as part of a new cheesecake or crepe recipe.
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PISTACHIO SWEET CREAM
PISTACHIO SWEET CREAM WITH “PISTACCHIO VERDE DI BRONTE PDO”
Pistachio Sweet cream made from the green Pdo Bronte pistachio.
Use: Pistachio Sweet Cream is velvety in texture and can be used as part of an indulgent breakfast. Simply spread it over toast, or on biscuits, croissants, panettoni or use as part of a new cheesecake recipe, crepes or serve over ice cream.
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ORGANIC SOUP
ORGANIC BEANS SOUP WITH QUINOA
A grain like seed based vegetarian soup mixing quinoa and beans.
Use: Biological soup to use as an individual dish or as a side dish to accompany meat.
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TOMATO SAUCE WITH SHRIMPS
TOMATO SAUCE WITH “RED SHRIMPS FROM MAZARA”
This ready to eat sauce is made with freshly picked tomatoes ,with the addition of the finest red shrimp from Mazara.
Use: This typical Sicilian sauce is prepared with greatest respect to its origins and is served ideally with a plate of pasta.
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ARRABBIATA PASTA SAUCE
ARRABBIATA PASTA SAUCE WITH “CACIOCAVALLO RAGUSANO PDO”
Tomato sauce with fresh tomato, chilli and ‘Ragusano Dop’cheese.
Use: This fresh tomato sauce is mildly spiced but tasty and full flavoured with the addition of the famous cheese from Ragusa Sicily. Ideal with pasta or served on fresh or toasted bread.
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NORMA SAUCE
EGGPLANTS NORMA SAUCE WITH SALTED RICOTTA CHEESE
Ready to eat tomato sauce using tomatoes, fresh eggplant, fried in cubes, with the addition of salted ricotta.
Use: A typical Sicilian recipe prepared using influences from the Sicilian region, ideal for a plate of pasta or serve with panfried chicken.
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TOMATO SAUCE WITH OLIVES
TOMATO SAUCE WITH “OLIVES NOCELLARA DEL BELICE PDO”
Tomato sauce with Nocellara del belice Dop, onions and capers.
Use: This tomato sauce is full flavoured and ideally served with a plate of pasta, or to accompany some fresh fish. They can also be used as decoration and to enhance the flavour of bruschetta.
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RED PESTO
RED PESTO WITH FRESH SHIP RICOTTA CHEESE
A typical Sicilian pesto with fresh tomatoes, basil, nuts and ricotta cheese (made from goat’s milk)
Use: A typical Sicilian pesto with a creamy , velvety texture. It has the addition of fresh goat’s ricotta to use principally as a condiment for spaghetti, or to spread over bruschetta or crostini’s. It is also a perfect addition to a chicken dish.
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SICILIAN PESTO SAUCE
SICILIAN PESTO SAUCE WITH “PECORINO SICILIANO PDO”
Sicilian pesto made exclusively from basil, parsley, garlic, a pinch of chilli and then the bold addition of Sicilian Pdo pecorino which creates an intensity of flavour and scent. It can be used with a plate of pasta, or for a delicious bruschetta topping… or as a side accompaniment to a salami or cured meat or cheese board.
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TRAPANESE PESTO SAUCE
TRAPANESE PESTO SAUCE WITH ALMOND FROM AVOLA
Typical Sicilian pesto made exclusively from tomatoes, fresh basil and almonds from Avola.
Use: Typical Sicilian pesto to use principally for a good complete plate of pasta especially spaghetti or for imaginative bruschetta or over mini crostinis. A fantastic marinade for chicken and vegetarian dishes
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PISTACHIO PESTO
PISTACHIO PESTO WITH SICILIAN PISTACHIO
This Sicilian pesto only uses Sicilian pistachios which have been ground with a pinch of salt and olive oil.
Use: Typical Sicilian pesto with Sicilian Pistachio to use principally with a plate of spaghetti with the addition of prawns, cream cheese and pancetta, or serve over bruschetta with a cherry tomato. It is also wonderful as a marinade over skewered king prawns roasted and served with a drizzle of olive oil and lemon.
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PEPPER PESTO
PEPPER & RICOTTA PESTO WITH “PECORINO SICILIANO PDO”
Delicious pesto made with Sicilian peppers boiled in vinegar, with the addition of ricotta and Sicilian pecorino Pdo.
Use: An excellent regional pesto which is both creamy and full, with the addition of ricotta cheese from goats and Sicilian Pecorino cheese that blend together in this tasty pesto. It is ideal for a great plate of pasta, or to use with stuffed chicken with pancetta or simply spread over bruschettas.
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SEASONED GREEN OLIVES
SEASONED GREEN OLIVES WITH SICILIAN CITRUS
Sicilian olives preserved in Sicilian citrus fruit infused olive oil (oranges and lemons)
Use: Crisp and delicious, to use in harmony with a pre-dinner drink, or to garnish imaginative salads, decorate pizza or to add a little something more to a plate of fresh fish or meat.
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SICILIAN GREEN OLIVES
SICILIAN APERITIF GREEN OLIVES
Sicilian green olives conserved in brine for maximum quality.
Use: Crisp and delicious use as a perfect accompaniment to a pre-dinner drink, or to garnish an imaginative salad, or decorate a pizza or quite simply to add that extra bite to a meat or fish dish.
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CHERRY TOMATOES
SICILIAN CHERRY TOMATOES WITH FRESH BASIL
Freshly picked cherry tomatoes are left to dry in the sun for only two days, then they are conserved with fresh basil in olive oil.
Use: Typical Sicilian Antipasti to be used as a unique side dish or as a pasta dish, or to enrichen or give character to cold pasta salads, or added to nibbles or canapés on toasted bread or crostini’s and shared as part of a pre-dinner drinks celebration. This side dish is also an excellent accompaniment to chicken as it is rich and flavoursome.
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EGGPLANT CAPONATA APPETIZER
EGGPLANT CAPONATA APPETIZER WITH “CAPERS FROM PANTELLERIA IGP”
A Sicilian recipe prepared utilizing the traditions of the region. First the eggplant is fried off and the onion chopped into cubes, the ingredients unify with the celery and are gently boiled with the olives and capers in a traditional tomato sauce. The finishing touches of sweet and sour are added with the addition of a spoonful of sugar and of vinegar to complete this Sicilian gourmet classic.
Use: This typical Sicilian recipe can be served as a simple cold plate, as a side dish or as a light lunch. It is also delicious mixed into a plate of pasta and served with fresh parmesan and basil.
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