Reference: 42
INGREDIENTS
Eggplant (23%), Peeled tomato, Peppers (11%), Celery, Onion, Pitted green olives, Capers, Extra virgin olive oil, Garlic, Red wine vinegar, Sugar, Salt, Pepper, Sunflower oil.
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Eggplant, Peppers, Celery, Onion: Italy (Sicily)
· Extra virgin olive oil, Sunflower oil, Pitted green olives, Vinegar, Capers, Garlic, Salt: Italy (Sicily)
· Peeled tomato, Sugar, Pepper: Italy (Sicily)
PRESERVATION
with pasteurization
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Typical appetizer of Sicilian tables or side dish for second courses.
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INGREDIENTS
Eggplant (23%), Peeled tomato, Peppers (11%), Celery, Onion, Pitted green olives, Capers, Extra virgin olive oil, Garlic, Red wine vinegar, Sugar, Salt, Pepper, Sunflower oil.
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Eggplant, Peppers, Celery, Onion: Italy (Sicily)
· Extra virgin olive oil, Sunflower oil, Pitted green olives, Vinegar, Capers, Garlic, Salt: Italy (Sicily)
· Peeled tomato, Sugar, Pepper: Italy (Sicily)
PRESERVATION
with pasteurization
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Typical appetizer of Sicilian tables or side dish for second courses.
PROCESSING
Wash all the vegetables thoroughly, the eggplants are cut into cubes without removing the peel and left for a few hours to soak with water and salt. Drained and dried, the aubergines are fried in a pan with plenty of sunflower oil so as to cover them, while in another pot a sauté is made with thinly sliced onion, with garlic, with celery into small pieces and, after a few minutes of cooking, the peppers cut into fillets or squares are added. In another steel pot the peeled tomato is cooked with capers, olives and a pinch of pepper, after which the two sautéed and a little extra-virgin olive oil are added to it. Everything is cooked for about 15 minutes and almost at the end of cooking, to fix the sweet and sour, a little red wine vinegar and sugar are put there.
Specific References
INGREDIENTS
Eggplant (23%), Peeled tomato, Peppers (11%), Celery, Onion, Pitted green olives, Capers, Extra virgin olive oil, Garlic, Red wine vinegar, Sugar, Salt, Pepper, Sunflower oil.
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Eggplant, Peppers, Celery, Onion: Italy (Sicily)
· Extra virgin olive oil, Sunflower oil, Pitted green olives, Vinegar, Capers, Garlic, Salt: Italy (Sicily)
· Peeled tomato, Sugar, Pepper: Italy (Sicily)
PRESERVATION
with pasteurization
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Typical appetizer of Sicilian tables or side dish for second courses.
Ingredients: Salt, Orange (2%)
Origin: Salt of Trapani
INGREDIENTS
Red Tomato, Extra virgin olive oil, Basil, Almonds, Garlic, Salt, Pepper
PACKAGING
Sterile glass jars, with metal screw lid and/or tray
ORIGIN OF PRODUCTS
· Red tomato, Basil : Italy (Sicily)
· Garlic: Italy (Sicily)
· Pepe: Italy (Sicily)
· Almonds, Extra virgin olive oil, Salt: Italy (Sicily)
PRESERVATION
with pasteurization
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Excellent for seasoning first courses, but can also be used over bruschetta
INGREDIENTS
Durum wheat semolina (Tumminia), Water,
PACKAGING
Food grade polyethylene bag
COOKING
12 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 (Tumminia) 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
Tuna egg, (thunnus albacares), dried, and grated.
DESCRIPTION
Salted tuna bottarga, dried, and grated.
PACKAGING
Envelope
PRESERVATION
Store in a cool, dry place. once opened, keep between 0°c and 5°c and consume within 20 days
EXPIRATION
36 months from the date of manufacture
UTILIZATION
It is a particularly appreciated ingredient in the kitchen , as it is able to flavor with few calories. It is used especially over a pasta dish.
FEATURES
Exterior Appearance :Pleasant
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, Extra virgin olive oil, Sunflower oil, Salt
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Pistachio: Italy (Sicily)
· Extra virgin olive oil, Sunflower oil, Salt: Italy (Sicily)
PRESERVATION
with pasteurization
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.
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
Tomato sauce, Eggplant, Onion, Extra virgin olive oil, Salt, Sugar, Basil, Pepper, Sunflower oil (traces).
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Eggplant, Onions, Basil: Italy (Sicily)
· Tomato sauce: Italy (Sicily)
· Zucchero, Pepe: Italy (Sicily)
· Extra virgin olive oil, Sunflower oil, Salt: Italy (Sicily)
PRESERVATION
With pasteurization
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Typical Sicilian condiment to season first courses
INGREDIENTS
Red tomato, Extra virgin olive oil, Basil, Almonds, Garlic, Salt, Sugar, Parsley, Oregano, Chili pepper, Mint.
PACKAGING
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Red tomato, Basil: Italy (Sicily)
· Garlic, Parsley, Mint: Italy (Sicily)
· Chili pepper, sugar: Italy (Sicily)
· Almonds, Extra virgin olive oil, Salt, Oregano: Italy (Sicily)
PRESERVATION
with pasteurization
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Ideal as a condiment for spaghetti, it is recommended as a combination with grilled fish or simply a condiment for delicious bruschetta for appetizers with a light scent of Sicilian garlic
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
(Eggplant and pepper caponata)
INGREDIENTS
Eggplant (30%), Peeled tomato, Peppers (20%), Celery, Onion, Pitted green olives, Capers, Almonds, Extra virgin olive oil, Pine nuts, Garlic, Raisins, Red wine vinegar, Sugar, Salt, Pepper, Sunflower oil.
ORIGIN OF PRODUCTS
· Eggplant, Peppers, Celery, Onion: Italy (Sicily)
· Extra virgin olive oil, Sunflower oil, Pitted green olives, Vinegar, Capers, Garlic, Salt: Italy (Sicily)
· Peeled tomato, Sugar, Pepper, Raisins, Pine nuts, Almonds: Italy (Sicily)
EXPIRATION
24 months from the date of manufacture
UTILIZATION
Typical appetizer of Sicilian tables or as a side dish for second courses.
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.
SWEET CREAMS
- Hazelnut cream 100 gr
- White Chocolate Cream 100 gr
- Almond cream 100 gr
- Pistachio Cream 100 gr
SAVORY CREAMS, SAUCES AND PATE'
- Passion of Sicily 90 gr
- Green Olive Paté 90 gr
- Pesto alla Trapanese 90 gr
- Artichoke Paté 90 gr
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
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
