Curiosities from the oil mill

Index Sicilian Honey: a treasure of nature Why choose organic Sicilian honey Sicilian Honey Varieties Secrets of Sicily Sicilian Orange Honey Lemon Honey Chestnut Honey Sicilian Millefiori Honey The benefits of Sicilian honey: taste and well-being How to use Sicilian honey in cooking Where to buy organic Sicilian honey Conclusion Sicilian Honey: a treasure of nature Sicilian honey is one of the most beloved delicacies of the island's gastronomy. Produced in a territory rich in biodiversity, among fragrant citrus groves and pristine hills, Sicilian honey contains intense flavors and beneficial properties that make it a precious food. From the bees that work tirelessly in the sun-kissed landscapes comes a unique product, capable of telling the Sicilian beekeeping tradition in every teaspoon. If you love high-quality honey, the organic Sicilian honey Segreti di Sicilia by Frantoi Cutrera is the perfect choice to bring a pure, natural and flavorful product to your table. Why choose organic Sicilian honey Choosing organic Sicilian honey means opting for a product: ✅ 100% natural , without additives or industrial processes. ✅ Rich in beneficial properties , thanks to the purity of the raw material. ✅ Cold extracted , to preserve aromas and nutritional qualities. ✅ Produced in Sicily , in a contamination-free environment. Segreti di Sicilia honey is made with an artisanal and sustainable process, respecting bees and their fundamental role in the ecosystem. Sicilian Honey Varieties Secrets of Sicily Frantoi Cutrera, through the Segreti di Sicilia line, offers different varieties of organic honey, each with unique characteristics and uses. 🍊 Sicilian Orange Honey Sicilian orange honey is among the most appreciated for its floral scent and delicate taste with citrus notes. Perfect for sweetening teas and herbal teas , it is also an excellent ally for well-being, thanks to its calming and relaxing effect. Characteristics: ✔️ Light and golden color ✔️ Sweet flavour with notes of orange blossom ✔️ Relaxing and antioxidant effects 🍋 Lemon Honey With a slightly more acidic character, lemon honey is an explosion of freshness. Rich in vitamin C and polyphenols , it is ideal for strengthening the immune system and adding a special touch to desserts and drinks. Characteristics: ✔️ Fresh and fruity aroma ✔️ Purifying and digestive properties ✔️ Perfect for desserts and infusions 🌰 Chestnut Honey With an intense and slightly bitter flavour, chestnut honey is a dark and aromatic honey, much appreciated by connoisseurs. Excellent when paired with aged cheeses and meat , it is also known for its energizing and antibacterial properties. Characteristics: ✔️ Strong flavour, with woody notes ✔️ High concentration of minerals ✔️ Perfect with cheeses and savoury dishes 🌺 Sicilian Multi-Flower Honey Sicilian multi-flower honey is an explosion of biodiversity, produced by bees that collect nectar from different wild flowers on the island. Its flavor varies with the seasons, making it a unique and always different honey. Characteristics: ✔️ Varied and complex aroma ✔️ Rich in enzymes and antioxidants ✔️ Versatile in the kitchen The benefits of Sicilian honey: taste and well-being In addition to being delicious, organic Sicilian honey is a real panacea for your health. ✅ Natural source of energy – Perfect for athletes and students. ✅ Strengthens the immune system – Rich in enzymes and antioxidants. ✅ Aids digestion – Especially lemon honey. ✅ Calming and relaxing effect – Useful for reducing stress and promoting sleep. A precious food, which combines taste and well-being in a single spoon. How to use Sicilian honey in cooking Sicilian honey is a versatile ingredient, perfect for: 🍯 Sweeten drinks and herbal teas 🥞 Garnish yogurt, pancakes and desserts 🧀 Accompany cheeses and appetizers 🥩 Season meats and gourmet dishes 🍞 Spread on bread and rusks Whatever your taste, there is a Sicilian honey perfect for you! Where to buy organic Sicilian honey If you are looking for Sicilian honey online , Frantoi Cutrera offers a selection of organic honeys with the guarantee of a pure and artisanal product. 📌 Why buy Segreti di Sicilia honey? ✔️ Certified and organic quality ✔️ Sicilian artisan production ✔️ Fast shipping Discover the range and choose the honey that best suits you! 👉 Buy now the organic Sicilian honey Segreti di Sicilia Conclusion Organic Sicilian honey is not only an extraordinary food, but a true symbol of the uncontaminated nature of the island. Each variety has its own personality, its aroma and its benefits, making it an essential ingredient in the kitchen and a precious ally for health . If you want to savor the true taste of Sicily , choose Segreti di Sicilia honey and discover a unique and authentic product. 📢 Order now and let yourself be conquered by Sicilian sweetness!

Index What is Wine Jam? Origins and Tradition of Wine Jam How Wine Jam is Made Wine Jam for Cheese: A Perfect Pairing Black Wine Grape Jam: Differences and Properties Wine Jam Secrets of Sicily: Why Choose It? Conclusion What is Wine Jam? Wine jam is a refined preserve obtained by reducing wine with the addition of sugar and natural flavors. Unlike traditional fruit jams, this preserve contains the intense aroma and flavor of wine grapes , transforming it into a unique delicacy perfect for accompanying cheeses, desserts and gourmet dishes. Thanks to its versatility, wine jam is increasingly appreciated in the kitchen, becoming a key element for those who love to experiment with new flavors and enrich their preparations with a touch of elegance. Origins and Tradition of Wine Jam The first traces of a preparation similar to wine jam date back to peasant tradition, when in the Sicilian countryside people were looking for ways to preserve the flavour of grapes throughout the year . Local artisans and producers began cooking wine with sugar and spices to create a thick, fragrant reduction , which paired well with aged cheeses and homemade bread. Today, this tradition continues thanks to excellent brands such as Frantoi Cutrera , which with its Delizia di Vino Segreti di Sicilia offers an authentic, high-quality product. How Wine Jam is Made The preparation of wine jam follows a careful and artisanal process to keep the authentic flavor of wine intact. Here are the main steps: Wine selection – A quality wine is used, usually Nero d'Avola , for its intense aromatic structure. Reduction – The wine is slowly boiled to concentrate the flavors. Adding sugar and spices – To balance the sweetness and add a spicy note. Slow cooking – The mixture is left to thicken until it reaches the perfect consistency. Storage – The jam is pasteurized and stored in glass jars to keep the flavor intact. The result is a dense jam, with an intense ruby ​​colour and a complex flavour , which retains all the aromas of the wine used . Wine Jam for Cheese: A Perfect Pairing One of the most popular combinations is the pairing of wine jam and cheeses , a contrast that enhances the taste of both ingredients. Which cheeses go with wine jam? 🧀 Mature cheeses – Parmigiano Reggiano, Sicilian Pecorino, Grana Padano 🧀 Blue Cheeses – Gorgonzola, Roquefort, Blue Buffalo 🧀 Fresh and creamy cheeses – Ricotta, Goat cheese, Stracchino The acidity and sweetness of the wine jam balance the saltiness of the cheeses, creating a perfect balance for aperitifs, gourmet platters and refined dinners . Black Wine Grape Jam: Differences and Properties Wine jam and black wine grape jam are often confused. Let's look at the main differences: Wine Jam : It is obtained by reducing the wine itself, maintaining its aroma and complexity. Black Wine Grape Jam : It is prepared with the grapes used to produce wine, maintaining a greater consistency and a fruitier flavour. Both are perfect for gourmet pairings and creative recipes , but wine jam has a more refined and liqueur-like note , which makes it an excellent choice to accompany savoury dishes and special desserts . Wine Jam Secrets of Sicily: Why Choose It? Among the best wine jams on the market, Delizia di Vino Segreti di Sicilia by Frantoi Cutrera stands out for its quality and authenticity. Here's why it's a perfect choice: ✔️ 100% Sicilian – Produced with Nero d'Avola , one of the most renowned wines of the island. ✔️ Natural Ingredients – No preservatives or artificial flavors, just wine, sugar and spices. ✔️ Authentic Taste – Perfectly balanced between sweetness and aromatic intensity. ✔️ Versatile in the Kitchen – Ideal with cheeses, meats, desserts and even cocktails. If you are looking for a refined, authentic and passionately artisanal wine jam, Delizia di Vino by Frantoi Cutrera is the best choice. Conclusion Wine jam is a unique product, capable of transforming a simple dish into a surprising gastronomic experience. Perfect for those who love authentic and refined flavors, this jam is the perfect ally for gourmet combinations and creative ideas in the kitchen . With the Delizia di Vino Segreti di Sicilia , you can bring all the taste and tradition of Sicily to your table. Try it and let yourself be conquered by a unique flavor!

Index Introduction to Basil Pesto​ Origins and Tradition of Basil Pesto​ Regional Variations of Basil Pesto​ Sicilian Basil Pesto with Almonds and Pistachios​​​ How to Make Basil Pesto at Home​ How to Store Basil Pesto​ Food Pairings with Basil Pesto​​ Why Basil Pesto Turns Dark or Bitter​​ Basil Pesto in the Diet​ Conclusion Introduction to Basil Pesto Basil pesto is a traditional Italian sauce, originating from Liguria, prized for its fresh aroma and intense flavor. Made primarily with fresh basil, pine nuts, garlic, cheese, and extra virgin olive oil, it has become a versatile condiment in numerous cuisines. Origins and Tradition of Basil Pesto The word "pesto" comes from the Italian verb "pestare," which means to crush or pound, referring to the traditional method of preparation with a mortar and pestle. Born in Genoa, pesto alla genovese has become a symbol of Ligurian cuisine, with a recipe that includes the use of Genoese basil DOP, pine nuts, garlic, Parmigiano Reggiano, Pecorino and extra virgin olive oil. Regional Variations of Basil Pesto In addition to the classic version, there are numerous regional variations of pesto: Pesto alla Trapanese: Originating from western Sicily, it combines basil, fresh tomatoes, almonds, garlic and olive oil. Arugula Pesto: Replaces basil with arugula, offering a spicier, bolder flavor. Pistachio Pesto: Typical of Sicily, it uses pistachios instead of pine nuts, giving it a sweet and unique note. Sicilian Basil Pesto with Almonds and Pistachios Frantoi Cutrera, a renowned Sicilian producer, offers a reinterpretation of traditional pesto, using high-quality local ingredients. Their Sicilian Basil Pesto combines: Sicilian Almonds and Pistachios: Replace pine nuts, offering a crunchy texture and rich flavor. Cosacavaddu Cheese: Sicilian alternative to Parmesan, adds depth to the flavor. Frantoi Cutrera Extra Virgin Olive Oil: Enhances and harmonizes all the ingredients. This version celebrates Sicilian tradition, offering an authentic and distinctive culinary experience. How to Make Basil Pesto at Home Making basil pesto at home is simple and requires just a few fresh ingredients: Ingredients: 50g fresh basil leaves 30g pine nuts 1 clove of garlic 50g grated Parmigiano Reggiano 100ml extra virgin olive oil Salt to taste Procedure: Wash and Dry the Basil: Gently rinse the leaves and dry them carefully to avoid oxidation. Crush the Ingredients: In a mortar, crush the garlic with a pinch of salt, add the pine nuts and continue to crush until you obtain a smooth paste. Add the Basil: Combine the basil leaves and crush with circular movements until you obtain a creamy consistency. Incorporate the Cheese: Add the grated Parmesan and mix well. Pour the Oil: Add the oil in a drizzle, continuing to mix until you obtain a smooth sauce. For a Sicilian version, replace the pine nuts with almonds and pistachios and the Parmigiano with a local cheese such as Cosacavaddu or Pecorino Siciliano. Adding a high-quality extra virgin olive oil, such as Frantoi Cutrera , will make your pesto even more aromatic and genuine. How to Store Basil Pesto Basil pesto is a delicate sauce that requires some care to best preserve its freshness and color: Short Term Storage Store the pesto in the refrigerator in an airtight glass container. Add a layer of extra virgin olive oil on top of the pesto to protect it from oxidation. Consume within 3-4 days to maintain maximum flavor. Long Term Storage You can freeze pesto in portions, using airtight containers or ice cube trays. Avoid adding cheese before freezing; add it after thawing for a fresher taste. Frozen properly, pesto can last up to 6 months. Food Pairings with Basil Pesto Basil pesto is incredibly versatile and pairs well with numerous dishes: First courses Perfect for seasoning fresh pasta such as trofie, tagliatelle or gnocchi. Also with busiate . You can dilute it with a spoonful of cooking water to obtain a more fluid sauce. Second courses and appetizers Spread pesto on crispy bruschetta or use as a filling for gourmet sandwiches. Try it as an accompaniment to white meat or grilled fish. Creative Dishes Mix it with ricotta to create a filling for ravioli or lasagna. Add it to grain or vegetable salads for a flavorful touch. Why Does Basil Pesto Turn Dark or Bitter? When making or storing pesto, you may notice a change in color or flavor. Here are some explanations and solutions: Why Does It Get Dark? Oxidation is the main cause of color change. Contact with air can cause basil to darken. Use very dry basil and add a generous layer of oil to protect it from the air. Why Does It Become Bitter? Overprocessing with metal blades, such as those in a blender, can oxidize basil and make it bitter. If possible, use a pestle and mortar or a low-speed blender to minimize heat. Basil Pesto in the Diet Basil pesto can be part of a balanced diet thanks to its nutritious and natural ingredients: Health Benefits Rich in antioxidants thanks to fresh basil and extra virgin olive oil. Source of healthy monounsaturated fats, which are good for your heart. Contains vegetable proteins and essential vitamins. Watch Out for Calories Despite its benefits, pesto is high in calories due to the presence of oil, cheese and dried fruit. It is perfect in moderate quantities, perhaps combined with vegetables or whole grains. Conclusion Basil Pesto , whether in its classic version or reinterpreted in the Sicilian style as proposed by Frantoi Cutrera , is much more than a simple sauce: it is an explosion of taste that encompasses tradition, quality and versatility. With its unmistakable aromatic profile and the possibility of pairing it with numerous dishes, it represents an indispensable condiment in Italian and international cuisine. If you are looking for a unique and authentic pesto, try the Sicilian Basil Pesto with Almonds and Pistachios by Frantoi Cutrera. Discover Sicilian excellence and bring a touch of originality and tradition to your dishes.

Index Introduction to Olives in the Farmer's Style The Tradition of Olives in the Country Style in Sicily Frantoi Cutrera : Masters in Olive Production Nocellara Etnea Olives : A Cultivar of Excellence Production Process of Country - Style Olives How Olive alla Contadina are produced Organoleptic Characteristics of Olives alla Contadina Food Pairings and Suggestions for Use Where to Buy Olives alla Contadina by Frantoi Cutrera Conclusion : A Taste of Sicily on Your Table Introduction to Olives in the Farmer's Style Olive alla Contadina represent one of the most authentic expressions of the Sicilian culinary tradition. This preparation, which has its roots in ancient peasant customs, enhances the olives through a simple but flavorful process. Frantoi Cutrera, with its "Segreti di Sicilia" line, offers a version of this specialty using the prized Nocellara Etnea olives, thus enhancing the typical taste and aroma of Sicily. The Tradition of Olives in the Country Style in Sicily In Sicily, the preparation of olives is a ritual that is passed down from generation to generation. Olive alla Contadina was born from the need to preserve the olives harvested during the season, transforming them into a tasty and versatile food. This technique involves curing the olives with simple ingredients such as aromatic herbs, garlic and chili pepper, which give the final product an intense and characteristic flavor. Frantoi Cutrera: Masters in Olive Production With a long tradition in olive growing, Frantoi Cutrera is internationally recognized for the quality of its products. The passion for olives and attention to detail have allowed the company to obtain numerous awards, positioning itself as a leader in the sector. Olive alla Contadina are a testimony to Frantoi Cutrera's commitment to preserving and promoting Sicilian culinary traditions. Nocellara Etnea Olives: A Cultivar of Excellence The choice of Nocellara Etnea olives for the preparation of Olive alla Contadina is not accidental. This cultivar, typical of the slopes of Etna, is appreciated for its meaty pulp and balanced flavor. Nocellara Etnea olives, thanks to the particular climatic conditions and volcanic soil, develop unique organoleptic characteristics, making them ideal for this traditional preparation. Production Process of Country-Style Olives The Segreti di Sicilia Olive alla Contadina by Frantoi Cutrera follow a traditional process that enhances the taste and preserves the properties of the olives. The process begins with the harvesting of the best Nocellara Etnea olives, carried out at the ideal moment of ripeness. Subsequently, they are processed with traditional methods that combine ancient recipes and modern techniques. How Olives Are Produced in the Country Style Secrets of Sicily The olives, carefully selected, are immersed in a natural brine to preserve their freshness and flavor. They are then flavored with a mix of traditional ingredients: aromatic herbs, garlic and chili pepper, which give the final product its unmistakable flavor. This method not only preserves the organoleptic qualities of the olives, but also enhances their natural flavor, making them perfect for multiple uses in the kitchen. Organoleptic Characteristics of Olives alla Contadina The Olives alla Contadina by Frantoi Cutrera are distinguished by: Color: Deep green with golden hues. Aroma: Herbaceous notes with hints of garlic and chilli. Taste: Balanced, with a perfect balance between the sweetness of the pulp and the spiciness of the seasoning. Texture: Fleshy and crunchy pulp, which makes every bite a pleasant experience. Food Pairings and Suggestions for Use Olive alla Contadina are extremely versatile in the kitchen. They can be served as an appetizer, accompanied by cheeses and cured meats, or used to enrich salads and meat dishes. Their intense flavor also makes them ideal as an ingredient for focaccia and homemade bread. To fully appreciate their characteristics, we recommend serving them at room temperature. Where to Buy Olives alla Contadina by Frantoi Cutrera Olive alla Contadina by Frantoi Cutrera are available in our shop , in the section dedicated to "Segreti di Sicilia" preserves. By purchasing directly from the producer, you are sure to receive a fresh and authentic product, the fruit of tradition and passion for olive growing. Conclusion: A Taste of Sicily on Your Table Bringing Olive alla Contadina by Frantoi Cutrera to the table means immersing yourself in the authentic flavors of Sicily. Each jar is the result of a centuries-old tradition, an accurate production process and love for our land. Perfect for those looking for genuine and versatile products, these olives are the symbol of Sicilian gastronomic excellence. Visit our online shop and discover how Olive alla Contadina can transform your dishes, enriching every meal with a touch of tradition and quality.

The purple artichoke is a culinary delight loved by many for its distinctive flavor and versatility in the kitchen. This unique-looking vegetable has a fascinating history, offers numerous nutritional benefits, and can be prepared into multiple delicious recipes. Let's explore the world of the purple artichoke together, discovering how to select it, prepare it, cook it and enjoy it best alone or in a delicious recipe. Violet artichoke: introduction The violet artichoke , also known as purple artichoke, is a variety appreciated for its compact head and deep purple leaves. These vegetables are an explosion of flavor when cooked correctly, giving a slightly sweet flavor and a characteristic herbaceous aftertaste that conquers the palates of connoisseurs. It is important to select fresh, firm artichokes, with compact and tightly closed leaves, to ensure they are of excellent quality. Before cooking the purple artichoke, it is essential to clean it carefully to remove any residues of earth and thorns. History and origins of purple artichokes The origins of the purple artichoke date back to ancient Rome, where it was considered a delicious food. It is said that it was appreciated for its culinary qualities and therapeutic properties, considered a symbol of abundance and well-being. Over the centuries, this delicacy has spread throughout the world, becoming a popular dish in many traditional cuisines. Nutritional benefits of the purple artichoke Purple artichokes are not only delicious, but also extremely beneficial for our health. This is why including them in our diet can bring several advantages: Rich in antioxidant substances: Purple artichokes contain antioxidants that help fight oxidative stress in our body, reducing the risk of chronic diseases. They promote liver health: Thanks to their purifying properties, artichokes can help protect and regenerate the liver, playing an important role in our overall health. They support digestion: Artichokes are rich in fibre, which promote intestinal transit and help prevent digestive problems such as constipation or abdominal bloating. They regulate cholesterol: Some studies suggest that artichokes may help reduce bad cholesterol levels in the blood, thus protecting heart health. Incorporating the purple artichoke into our diet can therefore bring numerous benefits to our general health. The different varieties of purple artichoke There are various varieties of purple artichoke, each with its own unique characteristics and flavors. Some have larger, more compact heads, ideal for stuffing, while others are smaller and suitable for steaming or roasting. How to select and preserve purple artichokes When selecting purple artichokes, look for those with dense, tight leaves and a vibrant color. Avoid any that look wilted or have dark spots. It is important that the stems are fresh and robust. Store them in the refrigerator and use them within a few days to ensure optimal freshness. Preparation and cooking of purple artichokes Preparing purple artichokes may seem intimidating, but by following a few simple steps it becomes child's play. Remove the hardest outer leaves, cut off the thorny tips and then immerse them in acidulated water to prevent them from oxidising. They can be steamed, boiled, grilled or roasted until soft and delicious. Delicious recipes with purple artichokes Purple artichokes lend themselves to many recipes, from the classic grilled artichoke with olive oil and garlic, to stuffed artichokes with breadcrumbs, aromatic herbs and cheese. They can be added to salads, risottos, pizzas or pasta to give a touch of refinement to dishes. Here is an example of a recipe with purple artichokes to maximize their flavor. Recipe: Grilled Violet Artichokes Ingredients: purple artichokes Garlic Parsley Lemon juice Extra virgin olive oil Frantoi Cutrera Biancolilla variety Fine salt (Fior di Sale or lemon-flavoured sea salt) black pepper Instructions: Clean the artichokes by removing the tough outer leaves and cut the top. Soak the artichokes in cold water acidulated with lemon juice to prevent them from blackening. Cook the whole artichokes in boiling water for about 10 minutes, then drain them and let them cool. Cut the artichokes in half and remove the internal beard. In a bowl, prepare a dressing with minced garlic, parsley, extra virgin olive oil, salt, black pepper and lemon juice. Brush the artichokes with the sauce obtained. Heat a grill and cook the artichokes on the cut side for about 5-7 minutes, until they are golden and slightly crispy. This simple and tasty recipe allows you to prepare delicious grilled artichokes, perfect as a side dish or appetizer. Preparation of artichokes stuffed with minced meat To prepare stuffed artichokes with minced meat, we start by cleaning the artichokes following the steps described previously. Once the artichokes are ready, cook some minced meat in a pan with olive oil, garlic, onion and chopped parsley. Add salt and pepper to taste and let it cook until the meat is well cooked and all the ingredients are blended. At this point, fill the artichokes with the minced meat mixture and place them in a baking pan. Add a little broth or water to the bottom of the pan to keep the artichokes moist while cooking in the oven. Bake at 180°C for about 30-40 minutes, or until the artichokes are soft and the surface is golden. Serve hot, perhaps garnished with a drizzle of extra virgin olive oil and a sprinkling of fresh chopped parsley. Stuffed artichokes with minced meat are a rich and tasty dish, perfect to enjoy as a second course in a special lunch or on a festive occasion. Pasta with purple artichokes and crispy bacon We love preparing pasta with purple artichokes and crispy bacon for a dish full of flavors and contrasts. Here's how to make this delight in the kitchen: Ingredients needed: Pasta (preferably short) Violet artichokes Bacon Garlic Extra virgin olive oil Fresh parsley Chili pepper (optional) Salt and pepper Method: Clean the purple artichokes, removing the hardest external leaves and cutting them into thin slices. In a pan, brown the garlic in extra virgin olive oil, then add the cut artichokes and cook until soft. In the meantime, cut the bacon into cubes and brown it in a pan until crispy. Cook the pasta in abundant salted water and drain it al dente. Combine the cooked artichokes with the crispy bacon and sauté everything in the pan to blend the flavors. Add the pasta to the pan with the sauce and sauté for a couple of minutes. Season with salt, pepper and, if desired, chilli pepper. Serve the pasta with artichokes and crispy bacon, garnishing with chopped fresh parsley. With this recipe, you can delight the palates of your guests with a dish with a rich and enveloping flavour. Crispy fried artichokes We love preparing crispy fried artichokes because they represent a tasty and irresistible side dish. Here's how we can create them by following a few simple steps: Preparation of the artichokes: Let's start by cleaning the artichoke, removing the hardest external leaves until we get to the heart. Cut the artichoke into thin slices or quarters, depending on your preference. Light batter: Prepare a light batter by mixing flour, water, salt and pepper. The consistency must be rather liquid to guarantee perfect crunchiness. Breading and frying: Dip the artichoke slices in the batter, making sure they are well coated and then fry them in hot oil until they are golden and crispy. Drainage and service: Once ready, we place the artichokes on absorbent paper to eliminate the excess oil and then we can serve them hot, perhaps adding a sprinkle of salt and a little fresh parsley. With these simple steps we can enjoy delicious crispy fried artichokes that will be appreciated by all diners. Pairing purple artichokes with other ingredients Combining purple artichokes with other ingredients can lead to surprising flavor combinations. They go well with cheeses such as pecorino or parmesan, with cured meats such as raw ham, and with aromatic herbs such as parsley, basil or mint. And remember, it's always best to enjoy your purple artichokes with a drizzle of Frantoi Cutrera oil! Tips for enjoying and serving purple artichokes To fully enjoy the goodness of the purple artichoke, serve them hot and seasoned with a drizzle of extra virgin olive oil, lemon juice or a light sauce. More daring cooks can experiment with spices like black pepper, thyme or rosemary to further enhance the flavors. The versatility and goodness of the purple artichoke In conclusion, the purple artichoke is an extraordinary addition to the table, offering not only a rich and unique flavor but also significant nutrition. Experiment with different preparation techniques and recipes to discover the many possibilities this versatile vegetable has to offer. With its fascinating history, multiple nutritional benefits and its ability to enrich any dish, the purple artichoke certainly deserves a prominent place in the cuisine of those who love exploring new flavors and experimenting with ingredients. Whether combined with other delicacies or the protagonist of a main course, the purple artichoke never ceases to surprise and delight the palates of connoisseurs.

Oregano is one of the most versatile and popular herbs in the kitchen. Its unique flavor and intense aroma can transform any simple dish into a delicious culinary creation. In this article, we will explore the origin and history of oregano, the different types and varieties available, its health benefits, harvesting and drying methods, and of course, how to best use this wonderful herb in your culinary preparations . You will also discover some delicious recipes that will allow you to make the most of oregano's aromatic potential. History and origins of oregano Oregano has a long culinary history dating back to ancient Greece and Rome. It was considered a sacred plant and was used as a symbol of happiness and prosperity. The Romans also used it as an antidote for poisons and as a remedy for various stomach ailments. Oregano is native to the Mediterranean and grows wild in many regions of the world. Today it is widely cultivated and used in different cuisines, from Italian to Mexican and Middle Eastern cuisines. Types and varieties of oregano There are several species of oregano, each with its own distinctive characteristics. Common oregano, known scientifically as Origanum vulgare, is the most popular type and is used primarily in cooking. It has a strong and pungent flavour, with notes of citrus and pepper. Other types of oregano include Greek oregano (Origanum heracleoticum), which has a milder, sweeter flavor, and Mexican oregano (Lippia graveolens), which has a spicier, spicier flavor. Each type of oregano can be used to give a unique flavor to your preparations. The health benefits of oregano In addition to its delicious flavor, oregano also offers numerous health benefits. It is rich in antioxidants, essential vitamins and minerals. Antioxidants help protect the body from free radicals, reducing the risk of chronic diseases such as cancer and heart disease. Oregano also contains antibacterial and anti-inflammatory compounds, which can help strengthen the immune system and fight infections. Recent studies have also suggested that oregano may have anti-tumor and antiviral properties. So, adding oregano to your recipes will not only make your dishes tastier, but it could also contribute to your overall health. Harvesting and drying oregano for use in cooking To make the most of oregano's aromatic potential, it is important to harvest and dry it correctly. Harvesting oregano can be done when the plant is in full bloom. Cut the oregano sprigs near the base of the plant, avoiding removing more than 30% of the plant to ensure its survival. Once harvested, gently wash the oregano to remove any debris or insects. Next, hang the sprigs in a cool, dry place, such as a cellar or pantry, and let them dry for a week or two. Once the oregano is completely dried, you can munch on it and store it in an airtight container for use throughout the year. Use of oregano in various dishes and cuisines Oregano is incredibly versatile and can be used in a variety of dishes and cuisines. It is a key ingredient in Italian cuisine, where it is often used in the preparation of sauces, gravies, pizza and pasta. Adding a pinch of oregano to your homemade pizzas can make a difference in the final flavor. Oregano is also an essential component of Greek cuisine, where it is used to season salads, meat and fish. Additionally, oregano is a popular ingredient in Mexican cuisine, where it is used to add flavor to salsas, tacos, and enchiladas. Experiment with oregano in your favorite recipes and discover how it can improve the flavor and aroma of your dishes. Oregano recipes: to make the most of its aromatic potential Here are some delicious recipes that will allow you to make the most of oregano's aromatic potential: Greek Salad : Mix diced tomatoes, cucumbers, black olives, feta, red onion and a generous amount of oregano. Season with extra virgin olive oil, lemon juice, salt and pepper. This fresh and flavorful salad is perfect for summer. Spaghetti with garlic, oil and oregano : Cook the spaghetti in salted water until al dente. In a pan, sauté minced garlic in olive oil until golden. Add the oregano and sauté for a few seconds. Drain the spaghetti and season them with the garlic oil and oregano. Sprinkle with grated cheese and enjoy the simplicity of this delicious pasta. Oregano Chicken : Marinate the chicken with lemon juice, garlic, olive oil, salt, pepper and plenty of oregano. Cook the chicken in the oven until well cooked and golden. This tasty and aromatic dish is perfect for a family dinner. Oregano as a condiment and flavor enhancer Oregano is not just an herb to add as an ingredient, but it can also be used as a seasoning and flavor enhancer. Sprinkle oregano on a slice of freshly toasted bread with a drizzle of olive oil for a simple but delicious appetizer. Add a generous amount of oregano to your pasta sauce for extra flavor. Oregano can also be used as a rub for meat and fish, giving a unique and intense flavour. Explore the use of oregano as a seasoning and discover how it can enhance the flavor of your dishes. Elevate your culinary creations with oregano In conclusion, oregano is a versatile and aromatic herb that can elevate the flavor of your culinary creations. With its ancient history and many varieties, oregano offers a wide range of possibilities in the kitchen. Make the most of its aromatic potential by using it in various recipes, from Italian to Mexican cuisine. Remember to harvest and dry oregano properly to maintain its freshness and flavor. Experiment and play with oregano and you'll discover how this wonderful herb can transform the way you cook.

Tomatoes are one of the most versatile and beloved ingredients in the kitchen, but we often find ourselves with a surplus of tomatoes that we can't consume immediately. Preserving tomatoes is essential to enjoying them all year round, and semi-drying techniques have proven to be an excellent solution for obtaining flavorful, flavor-packed tomatoes that can be used in a variety of gourmet dishes. Benefits of preserving tomatoes Preserving tomatoes through semi-drying techniques offers numerous advantages. First, semi-dried tomatoes have a much more intense flavor than fresh tomatoes. Drying tomatoes allows the flavors to be concentrated, making semi-dried tomatoes a perfect ingredient for enriching sauces, pestos and pasta dishes. Furthermore, preserving tomatoes allows you to extend their shelf life, avoiding waste and allowing you to enjoy tomatoes even out of season. Semi-drying techniques for preserving tomatoes There are several techniques you can use for semi-drying tomatoes. One of the most common techniques is to cut tomatoes in half and remove the seeds, then place them on a rack and leave them to dry in the sun for a few days. Another technique is to cut the tomatoes into slices and place them in the oven at a low temperature for several hours. You can also use an electric dryer to speed up the drying process. Whichever technique you choose, it is important to check the tomatoes regularly during the drying process to prevent them from burning or becoming too dry. Tips for Successfully Canning Tomatoes Using Semi-Drying Techniques To get perfect semi-dried tomatoes, it is important to follow some tips. First, choose ripe, high-quality tomatoes. Tomatoes that are too unripe or of poor quality will not give a satisfactory result. Secondly, be sure to carefully remove all seeds and excess water from the tomatoes before starting the drying process. This will help prevent mold and bacteria from forming during storage. Additionally, it is important to store semi-dried tomatoes in airtight containers to avoid moisture and maintain the freshness of the tomatoes. Finally, be sure to label your containers with the can-by date to keep track of the shelf life of your tomatoes. Recipes and ideas for using semi-dried tomatoes Semi-dried tomatoes can be used in a variety of dishes to add a pop of flavor and sophistication. One of the most popular recipes is semi-dried tomato pesto, which can be used as a sauce for pasta or as a base for crostini and bruschetta. Semi-dried tomatoes can also be used to enrich salads, pizzas, risottos and sauces. Furthermore, they can be used as a condiment for meat, fish and cheese. The possibilities are endless and depend only on your creativity in the kitchen. Storage and shelf life of semi-dried tomatoes Semi-dried tomatoes can be stored for several months if stored properly. It's important to store them in a cool, dry, dark place, such as a pantry or closet. Additionally, it is crucial to keep tomatoes in airtight containers to prevent air or moisture from entering. When stored properly, semi-dried tomatoes can maintain their flavor and texture for an extended period of time, allowing you to enjoy the taste of tomatoes all year round. The art of presentation: using semi-dried tomatoes in gourmet dishes Semi-dried tomatoes are not only delicious, but they can also be used to create gourmet dishes that will wow your guests. You can use semi-dried tomatoes as a decorative element for salads, appetizers and main courses. Furthermore, you can use them to create original sauces and condiments that will give a touch of refinement to your dishes. Presentation of dishes is key to creating a complete dining experience, and semi-dried tomatoes can help you achieve this. The health benefits of semi-dried tomatoes In addition to their delicious flavor and versatility in cooking, semi-dried tomatoes also offer numerous health benefits. Tomatoes are rich in lycopene, a powerful antioxidant that may help reduce the risk of heart disease and some forms of cancer. Additionally, tomatoes are an excellent source of vitamin C, vitamin A, and potassium, which are essential nutrients for good health. By using semi-dried tomatoes in your recipes, you can enjoy all these health benefits in a tasty and creative way. The delicious and versatile world of semi-dried tomatoes Preserving tomatoes using semi-drying techniques is an art that allows you to enjoy the flavor and freshness of tomatoes all year round. Semi-dried tomatoes are a versatile ingredient that can enrich numerous dishes and add a touch of sophistication to your cooking. Additionally, semi-dried tomatoes offer numerous health benefits due to their nutrient-rich nature. Experiment with recipes and ideas with semi-dried tomatoes and discover the delicious and versatile world of this precious ingredient.

Our recipe for aubergine caponata strictly follows tradition but the processing and cooking methods have been innovated to allow greater respect for the raw material and its organoleptic qualities. This recipe, typical of the eastern part of Sicily (each area has its own variations) involves frying the aubergines, strictly in extra virgin olive oil, and the addition, as a condiment, of tomato sauce, carrots, green olives, capers , celery, onion, cane sugar, vinegar, Frantoi Cutrera extra virgin olive oil, salt, basil and oregano.

From Sicily to the plate: The history of Pasta alla Norma and its authentic roots Pasta is one of the most loved dishes in the world, and in Italy it has a long and rich culinary history. One of the most famous and loved preparations is Pasta alla Norma, a dish that has its roots in Sicily. In this article we will explore the history of Pasta alla Norma, its traditional ingredients and cooking techniques, variations and common false beliefs about this dish. Plus, we'll discover the cultural significance that Pasta alla Norma has for Sicily and why it pairs so well with rigatoni. Before we dive into the history and nuances of this delicious dish, it's important to understand its origins. The origins of pasta alla Norma The recipe is typical of the city of Catania but the origin is not certain. There are two most accredited versions. The first traces the name of the recipe to the work of the same name by Vincenzo Bellini, the famous composer from Catania: the recipe was apparently developed by a Sicilian chef on the occasion of the celebrations for Norma (1831), the composer's opera. The second version instead traces the origin to an exclamation of the Sicilian playwright Nino Martolgio: in front of a dish seasoned with tomato sauce and fried aubergines he seems to have exclaimed "This pasta is a norm" to indicate that it was prepared according to the rules art or, perhaps, referring to the beauty and perfection of Bellini's work of the same name. The original Pasta alla Norma recipe involved the use of simple but high quality ingredients. The sauce was made with ripe tomatoes, fried aubergines, fresh basil and ricotta salata. These ingredients together created a perfect balance of flavors, with the ricotta salata adding a touch of salty, creamy flavor to the sauce. The pasta of choice for Pasta alla Norma was short pasta, like rigatoni, which managed to capture the sauce and seasoning in every bite. Traditional ingredients and cooking techniques Pasta alla Norma is a simple dish but one that requires attention to detail to obtain maximum flavour. The traditional ingredients of Pasta alla Norma include ripe tomatoes, aubergines, fresh basil, ricotta salata and extra virgin olive oil. The sauce is prepared by cooking the ripe tomatoes with a little extra virgin olive oil and adding the fried aubergines. Fresh basil is then added to flavor the sauce and give it a fresh and fragrant flavour. Finally, ricotta salata is sprinkled over the pasta before serving, to add the final touch of flavor. The cooking techniques for Pasta alla Norma are relatively simple, but require some attention. The aubergines are cut into slices and fried in olive oil until soft and lightly browned. The tomatoes are then peeled and cooked with olive oil until a thick and tasty sauce forms. Finally, the pasta is cooked al dente and tossed with the tomato and aubergine sauce, before being garnished with fresh basil and savory ricotta. Variations and adaptations of Pasta alla Norma Like many traditional dishes, Pasta alla Norma has undergone several variations and adaptations over the years. Some variations include adding ingredients such as capers, black olives or chili peppers to add a touch of extra flavor. However, despite being different, these variations still maintain the essence and authentic flavor of Pasta alla Norma. Additionally, many Sicilian families have their own Pasta alla Norma recipes passed down from generation to generation. These grandmother's recipes often include little secrets and tricks to make the dish even tastier and more authentic. For example, some recipes may suggest lightly cooking the aubergines before frying them, to make them softer and creamier. These grandmother's recipes are a culinary treasure that preserves the authenticity and tradition of Pasta alla Norma. The most common misunderstandings about Pasta alla Norma Despite the popularity of Pasta alla Norma, there are some common misconceptions surrounding this dish. One of the most widespread misconceptions is that Pasta alla Norma must necessarily contain salted ricotta. While ricotta salata is a traditional ingredient, there are many variations of Pasta alla Norma that do not include it. Some people prefer to use grated pecorino instead of salted ricotta for a slightly different flavor. It is important to remember that the original Pasta alla Norma recipe does not necessarily require salted ricotta, but is a personal choice. The cultural significance of Pasta alla Norma in Sicily Pasta alla Norma is much more than a simple pasta dish for Sicilians. This dish represents the soul and culinary tradition of Sicily. It is a symbol of pride for the region and is often served during special occasions and celebrations. Pasta alla Norma is a way to honor and preserve the culture and history of Sicily through food. Why Pasta alla Norma pairs so well with paccheri One of the most common questions about Pasta alla Norma is why it pairs so well with paccheri. The answer lies in the characteristics of the paccheri themselves. Paccheri are a type of pasta that retains the sauce and seasoning. These characteristics make them perfect for Pasta alla Norma, as they capture every drop of sauce and every piece of aubergine, creating an explosion of flavors in every forkful. Paccheri and Norma sauce: a special combination Pasta alla Norma is a dish rich in history, tradition and flavour. Its roots in Sicily and its history linked to Bellini's work make this dish unique and special. With simple but high quality ingredients and careful cooking techniques, Pasta alla Norma represents the culinary excellence of Sicily. Whether you choose to prepare the original recipe from Catania or follow your grandmother's recipe, Pasta alla Norma is a dish that conquers the palate and the heart. Try preparing it with rigatoni, and you will discover why this combination is a real riot of flavours. Enjoy your meal! Ah, if you haven't tried Pasta alla Norma yet, I invite you to prepare it using Frantoi Cutrera and Segreti di Sicilia products. You will discover a world of authentic flavors that will make you fall in love with Sicilian cuisine!