body_start_html_tag_after
header_middle
header_before
header_selectors
header_after
content_before
main_column_before

Hors d’oeuvres

Sicilian cuisine is closely linked to the historical and cultural events of Sicily, both to the religious and spiritual life of the island. It is a complex and articulated regional gastronomic culture that shows traces and contributions of all the cultures that have settled in Sicily for the last two millennia.
Sicilian cuisine is rich in vegetables and vegetables from which famous dishes such as eggplant caponata or sweet-soured pancakes are born. Fish is traditionally very present in Sicilian tables. The salt is mainly marine, and the dishes are embellished with aromatic herbs that grow in abundance: basil, parsley, mint, laurel, oregano, rosemary, sage, wild onions, fennel and wild fennel, along with jasmine, pine nuts, raisins , Toasted breadcrumbs, orange peel, lemon juice, and so on.
Capers, garlic and onion are also often present in the preparations. At the center of the meal is the pasta, or a plate of legumes (fresh beans, dried beans, lentils, spelled, chickpeas).
A separate chapter is the sweet (fried, baked, spoonful), often based on fruit and dried fruit but the main food is the sugary ricotta cheese with which the most emblematic Sicilian sweets are made: Cassata and Cannoli.
Enter the pic

View as Grid List
Sort by
Display per page
Filter by price
Gr. 290

"Funghi alla contadina" 290g

Kingdom of the Two Sicilies - Funghi alla contadina Packaging: 290gr glass jar
productbox_addinfo_before , additionalData = Model.Id
€2.99 €1.99
productbox_addinfo_middle , additionalData = Model.Id
productbox_addinfo_after , additionalData = Model.Id
Gr. 280

"Pomodori secchi sott’olio"

Kingdom of the two Sicilies - Dried tomatoes in oil Format:280gr glass jar
productbox_addinfo_before , additionalData = Model.Id
€2.99 €2.49
productbox_addinfo_middle , additionalData = Model.Id
productbox_addinfo_after , additionalData = Model.Id
Gr. 200

"Carciofina antipasto di carciofi"

The "Carciofina" is a starter made up of artichokes, olives and almonds. This recipe is based on the famous eggplants caponata and thanks to the reworked version of expert Sicilian cooks it's a starter as much good and fanciful. Slices of sautéed artichokes and topped with a sweet and sour tomato sauce, olives and almonds. Packaging: 200gr glass jar
productbox_addinfo_before , additionalData = Model.Id
€2.39 €1.99
productbox_addinfo_middle , additionalData = Model.Id
productbox_addinfo_after , additionalData = Model.Id
Gr. 290

Macco

It is an ancient dish of the peasant tradition, typical of the southern regions, especially of Sicily, Puglia and Calabria. As well as an appetizer, this broad bean puree diluted with properly salted water and cooked with some spaghetti, turns into a rich and tasty first course. In addition, it is advisable to serve with the addition of black pepper and a drizzle of extra virgin olive oil. Packaging: 290gr glass jar
productbox_addinfo_before , additionalData = Model.Id
€2.89 €1.99
productbox_addinfo_middle , additionalData = Model.Id
productbox_addinfo_after , additionalData = Model.Id
main_column_after
content_after
body_end_html_tag_before