Our selection of Sicilian pests is prepared with high-quality food products closely related to the gastronomy of OUR LAND.
The pistachio, almonds and OTHER PREPARATIONS FO YOU THAT WE HAVE CHOSEN FOR YOU will give your top a bright color and taste Mediterranean intense and engaging.
A spicy flavor on the palate, but at the same time delicate and fine. Decided and just as good as we do in the south.
A delicious preparation ready for seasoning our pasta dishes and to give us all the inherent capabilities of the pistachio. This fruit is low in cholesterol and sodium but rich in vitamin B6, which contributes to good utilization of the protein ingested with food. So not only a great delicacy, but also a good food ingredient contained in a jar looking very inviting.
Ingredients: natural pistachio, sunflower oil, salt and pepper .
This pasta sauce brings together, in skilful mixture, wild and cultivated products, derived from plants that characterize the sunny hills of Sicily. The fennel, with its strong, fresh aroma, is inserted in a dominant manner, in a sauce made of tomatoes and almonds, enhanced with olive oil and chilli.
Ingredients: fennel, sunflower seed oil, chili oil, extra virgin olive oil, tomatoes, almonds, natural flavors.
PASSION OF SICILY
The Sicilian tradition, indisputably linked to its territory, provides, in the first courses, the use of dough. This pesto, “The Passion of Sicily”, is now part of the tasting menu of almost all restaurants Sicilian.
Ingredients: tomatoes, extra virgin olive oil, black olives, capers, basil, sour wine, paprika, natural flavors.
Mashing with wild fennel fillets fresh sardines accompanied by almond and olive oil, it was developed an inimitable flavor sauce that gives our palate emotions that speak of the sea and sun of the best Sicilian tradition.
Ingredients: fennel, sardines, extra virgin olive oil, almonds
PESTO OF ETNA
The strategic location of Etna, the highest volcano in Europe, allows nature to speak in different shapes and colors. The ingredients in this recipe bring together a mix of strong flavors from those places where nature incotra fire and lava rock irrobustice adds flavor and aroma.
Ingredients: tomatoes, extra virgin olive oil, basil, black olives, mushrooms, garlic, cheese, chili.
Ingredienti: pomodoro, olio extra vergine di oliva, basilico, olive nere, funghi, aglio, formaggio, peperoncino.
The almonds of Avola, the protagonists of this unusual pesto, have a high energy density, given the high content of proteins and sugars. Bring in this dressing table full of taste and health.
Ingredients: almond oil, sunflower seeds, garlic, pepper, salt.
PESTO OF VULCANO
A typical pesto island of Vulcano in the Aeolian islands. Its flavor “bite” speaks of the crater of the island. In fact, sardines, parsley, garlic and olive oil are vulcanized by abundant and explosive chili that speaks of deep lava that characterize the nature of the Aeolian archipelago.
Ingredients: chili oil, sunflower oil, extra virgin olive oil, sardines, parsley, garlic, herbs.
TUNA AND ARTICHOKE PESTO
Delicious recipe that combines the calatino tuna artichokes and then preserved in olive oil. Its delicate flavor and soft is traditionally used for the filling of the typical omelets Caltagirone, but is also suitable for pasta.
Ingredients: artichokes (50%), tuna (15%), extra virgin olive oil, natural flavors.