In stock

Blonde AleAlcohol content: 6% VOL.Serving temperature: 8° CAvailable formats: 33 CLCould drink withRoasted lamb, beef burgers, dishes with bitter wild vegetables.


In stock

Table Salt from Sicily, anti-caking agent.Pure rock salt with NaCl content of not less than 99%. Ideal for food consumption, the purest, crystal clear, dry, selected in various particle sizes.


In stock

Cooking Rock Salt from Sicily, Iodine.


In stock

Cold Extraction of fruit category Nocellara Etna unfiltered. From the very intense and fruity taste with smell of freshly cut grass and fresh almond and artichoke.100% Sicilian


In stock

Olive Extra Virgin Oil Organic from Etna Volcano


In stock

Olive Extra Virgin Oil flavored with Black Truffle


In stock

Olive Extra Virgin Oil flavored with porcini mushrooms


In stock

Cold Extraction of fruit category Nocellara Etna unfiltered. From the very intense and fruity taste with smell of freshly cut grass and fresh almond and artichoke.100% Sicilian


In stock

Olive extra Virgin Oil from "Nocellara Olives"Ideal for salads, raw foods, vegetables, greens, soups, bruschetta, meat, fish.Glass bottle


In stock

Honey characteristic of Sicily.Prickly Pear honey is produced by breeding bees that pick up nectar in the numerous plantations in Sicily.It's characterized by extreme sweetness.Much appreciated for its therapeutic properties.


In stock

Made with pure cocoa and cane sugar, it is a small pleasure to all ages.


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Tortina Integrale Tomarchio is made with 100% whole wheat flavour, cane sugar and EVO oil.


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Ingredients :wholemeal salt, rosemary, garlic, chilli pepper, mint.


In stock

Soft vanilla and soft chocolate in a single cake ideal for breakfast, perfect for a snack, tasty for a fleeting snack between meals.


In stock

Fumusa is a smoked beer, with a dark amber color, persistent foam and moderate carbonation.The main combination is represented by carnigrigliate and roasts in general.La Fumusa can also be a good compaqgna for cheese and salami.Rauchbier styleLow fermentationBlack colourAlcohol content 5.6


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+39 3495698335

10/10/2019, 21:51

#miele #mieledicastagno #chestnut


 Chestnuts Honey

Chestnuts are the queens of the autumn season, so small and tasty they are a concentrate of health, they are rich in iron and folic acid; from the unmistakable sweet taste and endowed with interesting properties, chestnuts prove to be an excellent ally of the nervous system, they help to counteract anxiety and stress but are also recommended in the event of anemia.

Chestnut honey, rich in beneficial properties, is very distinctive with a strong and strong taste. Thanks to the presence of flavonoids and polyphenols, it is a food with interesting antioxidant effects. Moreover, it is very rich in mineral salts, such as potassium, iron, calcium, magnesium, sodium. It looks like a very nutritious honey; it is a very useful source of energy for sportsmen, children and the elderly. This type of honey is also a powerful anti-inflammatory and anti-bacterial. Chestnut honey is also very popular in the cosmetic and culinary fields.
Thanks to its nourishing and soothing properties, it is often used as a mask for skin and hair, while it is much appreciated combined with very mature cheeses, roast pork or white meat.
You can order it and taste it on our website:
Happy Autumn to everybody!!!
10/10/2019, 17:58

#sicilianpesto #pistachiopesto #sweetcreampistachio #sicilianpistachio @cremadipistacchio #pestodipistacchio #pistacchiodibronte


 Sicilian Pistachio Pesto

The green pistachio from Bronte is a variety of pistachio with a Protected Designation of Origin " DOP" . The  production of pistachio is an important source of income for Bronte, a town in the county of Catania, Sicily, so much so that it is nicknamed the Green Gold, due to its high commercial value. In the villages where it is grown an infinite variety of products derived from the processing of pistachio is produced, such as the famous "pistachio pesto" for pasta seasoning, pistachio ice cream, pistachio biscuits, pistachio cream, the pistachio chocolate and many others.
Every year, at the end of September, the pistachio festival takes place in some squares and streets of the historic center of Bronte. During the festival you can taste and buy the products obtained with the processing of pistachio and the fruits themselves. Every year the event attracts thousands of tourists from abroad. Pistachio has many beneficial properties and therapeutic as well as nutritional properties.
The pistachio favors the lowering of cholesterol in the blood; it has antioxidant properties, helps to counteract cellular aging, has anti-hypertensive properties, is rich in unsaturated fats. The Bronte pistachio owes its prized and unique characteristics to its territory: the extraordinary union between the plant and the lava land is evident, which, fertilized continuously by volcanic ashes, gives rise to a fruit that, from the point of view of taste and flavor. aroma, exceeds the remaining world production as a quality.

Ingredients for pistachio pesto:
• 200 g of pistachios
• 2 tablespoons of grated cheese
• 4 fresh basil leaves
• 1 clove of garlic
• 100 ml of water
• 100 ml of extra virgin olive oil
• Salt to taste.
• pepper as needed

This recipe is very tasty and perfect to rich your preparations. Pesto prepared following this recipe can be used to season all types of pasta, to flavor fish or to spread on toasted bread or bruschetta for your aperitifs. Sicilia e Sapori Ltd offer you a fantastic and delicious Pistachio Cream prepared with Zagara
Flower Blossom  honey to be spread on a warm slice of bread for a sweet breakfast. Alternatively you can try the Pistachio Pesto which is excellent for preparing an aperitif with croutons or as a condiment for pasta ..... Strictly Sicilian: find this also on our website :
18/07/2019, 01:50

#caponatasiciliana #caponata#melanzane #peperoni#cipolla


 Sicilian Caponata: typical sicilian apetizer

Born from the combination of a few ingredients, this deliciously flavored dish is used most often as a side dish or as an appetizer. But how did the caponata come about? And how is it prepared? Let’s find out together.

On the origins of the name of this dish, there are several hypotheses, first of all deriving from the Greek "Capto", from the verb cut, since all the ingredients used to prepare the caponata are cut into pieces.

The second hypothesis is that the name derives from the Latin "Caupona", meaning tavern: in fact, the sailors used to stop and eat a piece of bread seasoned with capers, anchovies and oil right in the taverns, so this name refers to the origins of this food, poor but very satisfying.

The hypothesis that today all accept as the most plausible, however, is that the name derives from the term "Capone" (Lampuga in Italian): it is a fish present in the Mediterranean Sea, which was used in aristocratic dinners, and was often served in sweet and sour. Over time, and thanks to the dominations that followed in Sicily, the Lampuga was replaced with the aubergine, to allow the less wealthy classes to taste this dish. What is the real origin of the name remains a bit of a mystery, but the sure thing is that the caponata, both in the version with the Lampuga and in the version with aubergines, is certainly a dish that deserves to be tasted once they arrive in Sicily.

Throughout the island there are many recipes of caponata, about thirty.


The basic ingredients are:

eggplant (the long Violetta or the long Nera)

 green or white olives




 tomato sauce

 oil, salt, vinegar and sugar.

Cut the onion into slices and cut the celery into pieces about half a centimeter after removing all the filamentous parts. Put celery and onion in a pan with extra virgin olive oil and two tablespoons of water (so the vegetables will not burn) and cook over medium heat until onions and celery become translucent (it will take about 10 minutes). Cut the olives into slices and remove the stone. Desalt the capers under running water. Add the olives and capers to the celery and onion sauce, season for two minutes and finally add the tomato. Season with salt. Cook the sauce for the caponata for about 10 minutes.


Pour the vinegar and sugar into a glass and mix well so that the latter dissolves completely: raise the heat in the vegetables and pour the sweet vinegar. Let it all evaporate (you will not have to feel the pungent aroma of vinegar) and add the fried aubergines. Mix the aubergines with the sauce, cook for two minutes, then pour the eggplant caponata on a plate and leave to cool: remember that the eggplant caponata is served warm or better still at room temperature. And I recommend (indeed, I would say I oblige you) to prepare the eggplant caponata one day in advance, so that the vegetables and vinegar have time to get acquainted.

We wish you a good preparation and tasting !!!


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