We have been educated by Sicily’s best craftsmen, from farmers to expert scholars and technicians, about their products. We have walked their land and forged a friendship with their families and employees. We have observed their processes from harvesting to packaging. The result is that today we can offer you products that are the labor of experience, bringing you the natural taste and scent of the island.

Our products are classic Sicilian products, reflecting the authenticity of a land where products are still for the most part organic and prepared using old recipes and preservation machines, methods and means, protecting ancestral secrets handed down for generations. Certain products are indigenous only to Sicily because its extraordinary microclimate dictates that nature entrusted Sicily with unique treasures!

We guarantee the authenticity of our products and can help you order:

Italian Cuisine

Sicilian cuisine will vary according to the island’s regions. It comprises a variety of styles, ingredients, and influences that can best be explained with an overview of Sicilian history:
For more than 2000 years, Sicilian cuisine was influenced by foreign colonizers. First, the Greeks introduced olives and wheat, the art of wine and new agricultural techniques.
The Roman occupation of the island influenced the classic Sicilian diet by introducing poultry, beans, lentils and several types of grains and pasta.

The arrival of the Saracens and Arabs in the ninth century brought new irrigation methods that are still in use today. They also brought in many foods that are now staples in the Sicilian diet -- rice, almonds, apricots, artichokes, cinnamon, anise, orange, pistachios, pomegranates, saffron, spinach, cane sugar and melon. They contributed candied fruit, meat kebabs, foods stuffed with almonds and raisins, couscous with fish, stuffed bread or “guastella” (in Sicilian, “guastedda”), the panino with “meusa” (similar to North African “souk”).
In addition to several salty Sicilian dishes, the Arabs were responsible for sweets including ice cream and sorbet.
The “cassata”, a dessert with ricotta, marzipan and candied fruit either attributes its name to the Arabian “qas’ah” – the terracotta or wooden bowl used to make the dessert – or from the Latin name for ricotta “cascus”.
Legend has it that cannoli were invented by the women in a harem in Caltanisetta, a city whose name is derived from the Arabic “Kalt” and “Nissa”, which means city of women. The Arabs built distilleries to make grappa and other wines and spirits.
When the Normans took command from the Arabs, a new culinary era began in Sicily. The Normans introduced sun-dried salt cod called “piscistaccu” or “baccala’” During the reign of Frederick II, the Normans brought in components of the modern rotisserie.
A short occupation by the French Angevin in the second half of the thirteenth century ended with the arrival of the Spanish Bourbons the following century.
The French cuisine never took root but would later influence the aristocracy and their chefs. Spanish rule lasted 400 years and left Sicilians with “pan di spagna”, a soft cake used in the “cassata Siciliana” dessert of today, many different kinds of cookies and the “impanata” (a stuffed bread).
During this period, many new ingredients were integrated into the new world and into the Sicilian diet: peppers, tomatoes, potatoes, beans, turkey, oranges and lemons.

Typical Dishes

Hors d’oeuvres
Octopus salad, frutti di mare, mussel soup, mussels au gratin, stuffed peppers, swordfish carpaccio, caponata, peperonata, sardines “beccafico”-style, arancini, panelle, croquettes and fritters.
First courses
Pasta with sardines, baked anelletti (ring-shaped pasta), spaghetti “agghiu e ogghiu” (with garlic and oil), pasta “picchio pacchio”, spaghetti with sea urchin eggs, spaghetti with lobster, macco of beans, pasta with “tenerumi” (Sicilian greens), spaghetti with clams, bucatini with broccoli, spaghetti with squid ink, spaghetti “alla Norma” (with eggplant), pasta “al tegame” (in a pan), pasta with bottarga, risotto marinara.
Second courses
Swordfish impanata, grilled swordfish, zuppa di pesce, stuffed squid, swordfish roulade, sgombro cutlets, grouper “matalotta”, mullets with mint sauce, stoccafisso messina, rabbit cacciatore, meat “murata”, pork with Marsala wine, sweet and sour rabbit, stuffed pork ribs, stuffed leg of lamb, and many dishes prepared with locally caught bass, luvaro, imperial sargo, spatole and bluefish.
Cassata, cannoli, buccellato, cuccia, sfinci, bianco mangiare, melon ice, almond paste (or marzipan), torrone, mustazzoli from Erice, pignolata, sorbet, gelato, and granita (ice made from lemon and other fruits).