Typical Sicilian specialties

Pistachio Pesto is obtained from the selection of the best pistachios produced in Sicily, grown mainly in the territory of Adrano and Bronte. 

Ingredients:

• Toasted Sicilian pistachio;
• 100% Italian Extra Virgin Olive Oil;
• Salt;
• Pepper.

Use: Ideal for preparing tasty pasta and desserts. Excellent to use for filling stuffed meats. Also original for the preparation of croutons and savory pies. 

The Black Olives Patè is obtained from the selection of the best table olives produced in the territory.

Ingredients:

• Black olives Tonda Iblea and Moresca;
• 100% Italian Extra Virgin Olive Oil;
• Wine vinegar;
• Parsley;
• Oregano;
• Salt;
• Garlic.

Use: Spread on hot bruschetta, croutons and canapés. Excellent for flavoring pasta dishes and sauces. It flavors stewed meats and game.

The Patè di Olive Verdi is obtained from the selection of the best table olives produced in the Etna territory.

Ingredients:

• Green olives Nocellara Etnea;
• 100% Italian Extra Virgin Olive Oil;
• Wine vinegar;
• Parsley;
• Oregano;
• Salt;
• Garlic.

 Use: Spread on hot bruschetta, croutons and canapés. Excellent for flavoring pasta dishes and sauces. It flavors stewed meats and game.