There are 35 products.
Ingredients: Salt, Rosemary (2%)
Origin: Salt of Trapani
Ingredients: Salt, Sage (2%)
Origin: Salt of Trapani
(Red peppers "cherry" stuffed in oil)
INGREDIENTS
Red peppers "cherry", Extra virgin olive oil, Sunflower oil, Tuna, Dried tomato, Potato starch, Anchovies, Capers, White wine vinegar, Salt.
ORIGIN OF PRODUCTS
· Dried tomato: Italy (Sicily)
· Red peppers "cherry", Potato starch: Italy (Sicily)
· Extra virgin olive oil, Sunflower oil, Tuna, Anchovies, Capers, White wine vinegar, Salt: Italy (Sicily)
PRESERVATION
once the package is opened, keep in the fridge, covering the product with a layer of oil for about 3 days
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Typical appetizer of Sicilian tables
INGREDIENTS
Capers 'PUNTINA', Water and Salt.
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Capers, salt: Italy (Sicily)
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Capers are a very tasty food, they are used a lot in the Mediterranean diet as an ingredient to be added to sauces, pizzas or other recipes. The capers being a little salty, before being used must be washed properly.
PROCESSING
Capers are washed manually and squeezed with the centrifuge. Then they are placed in the jar with water and salt.
INGREDIENTS
Capers, Salt.
PACKAGING
Envelopes
ORIGIN OF PRODUCTS
· Capers: from producers Italy (Sicily)
· Salt: Italy (Sicily)
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Capers are a very tasty food, they are used a lot in the Mediterranean diet as an ingredient to be added to sauces, pizzas or other recipes. The capers being very salty, before being used must be washed correctly.
PROCESSING
Capers are washed manually and squeezed with the centrifuge. Afterwards they are salted and placed in their packaging.
INGREDIENTS
Capers, Salt.
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Capers: from producers Italy (Sicily)
· Salt: Italy (Sicily)
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Capers are a very tasty food, they are used a lot in the Mediterranean diet as an ingredient to be added to sauces, pizzas or other recipes. The capers being very salty, before being used must be washed correctly.
PROCESSING
Capers are washed manually and squeezed with the centrifuge. Afterwards they are salted and placed in their packaging.
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Pistachio: from Sicilian agricultural producers
EXPIRATION
18 months from the date of manufacture
DESCRIPTION AND USE
Delicious cream, prepared with traditional methods that allow you to taste the true flavor of pistachio. A cream to be savored at any time of the day, to be spread on a slice of bread or inside a fragrant croissant or simply to be enjoyed alone, with a spoon.
INGREDIENTS
Pistachio
PACKAGING
Vacuum bags
ORIGIN OF PRODUCTS
· Pistachio origin: Sicily
PRESERVATION
In envelope
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Ingredient to be combined in many desserts in pastry, but also as a base for meals in the kitchen.
INGREDIENTS
Pistachio
PACKAGING
Vacuum bags
ORIGIN OF PRODUCTS
· Pistachio: Italy (Sicily)
PRESERVATION
Keep in a cool, dry place away from light sources at a temperature max 15 °C
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Ingredient to be combined in many desserts in pastry, but also as a base for meals in the kitchen.
PROCESSING
After harvesting the pistachio is dried in the sun, shelled and then chopped through an appropriate machine to obtain the grain
INGREDIENTS
Pistachio
PACKAGING
Vacuum bags
ORIGIN OF PRODUCTS
· Pistachio: Italy (Sicily)
PRESERVATION
Keep in a cool, dry place away from light sources at a temperature max 15 °C
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Pistachios are a versatile food that can be used in cooking in many ways. Tasty and delicious, they are also so good for your health! The energy of pistachios gives charge and protection to our body.
PROCESSING
The pistachios used have the characteristic of being picked every two years and, not being irrigated, only 5% of these are open. It is necessary to break the shell to savor its fresh and fragrant taste.
INGREDIENTS
Pizzutello tomato, Extra virgin olive oil, Salt, Basil, Pepper, Sugar (traces)
PACKAGING
Sterile glass bottles, with gold crown cap
ORIGIN OF PRODUCTS
· Pizzutello tomato, Extra virgin olive oil: Italy (Sicily)
· Basil: Italy (Sicily)
· Chili pepper, sugar: Italy (Sicily)
PRESERVATION
with pasteurization
EXPIRATION
36 months from the date of manufacture
UTILIZATION
Sauce ready to season first courses or base to be enriched with other ingredients for condiments with stronger tastes
INGREDIENTS
Durum wheat semolina, PISTACHIO, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
INGREDIENTS
Durum wheat semolina, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
INGREDIENTS
Durum wheat semolina, SQUID BLACK, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
INGREDIENTS
Pistachio, Extra virgin olive oil, Sunflower oil, Salt
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Pistachio: from agricultural producers (Mediterranean)
· Extra virgin olive oil, Sunflower oil, Salt: Italy (Sicily)
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Pistachio pesto is ideal for seasoning a pasta dish with the flavor and scent of Sicily, perhaps adding some toasted pine nuts or chopped walnut kernels to the last one. In addition to this classic combination, pistachio pesto is also excellent combined with cheeses: from mozzarella to grana, for a delicious appetizer or an unusual aperitif.
