Products

All the taste of Sicilian lemons

Fragrant and aromatic, our lemons, harvested in the Syracuse area, express the very spirit of Sicily. We use them to produce a jam with aromatic notes that recalls Sicilian granita.

ORGANIC Lemon Jam: Enjoy it like this

Perfect for breakfasts, snacks or paired with cheeses (goat or cow's milk). Also excellent for the preparation of cakes and desserts.

All the taste of Sicilian mandarins
We use our late mandarins, with only the addition of zest. The result is a genuine jam with a surprisingly authentic flavor of freshly picked fresh mandarin.

Enjoy it like this
Perfect for breakfasts, snacks or paired with cheeses (goat or cow's milk). Also excellent for the preparation of cakes and desserts.

All the taste of Sicilian grapefruits

Our pink grapefruits, harvested in the Syracuse area and characterized by a strong sweet-bitter contrast, are used for the preparation of a genuine jam that gives an extra boost to breakfast.

ORGANIC Pink Grapefruit Jam: Enjoy it like this

Perfect for breakfasts, snacks or paired with cheeses (goat or cow's milk). Also excellent for the preparation of sweets and desserts.

The purest honey, from the nectar of orange blossoms
A honey with an intense scent of orange blossom and a sweet and aromatic flavour. Not pasteurized. Produced in organic cultivations in the Catania Plain in Sicily and in the Calabrian highlands.

Enjoy it like this
Ideal for sweetening and flavoring yogurt, desserts, teas and herbal teas. It is also excellent for seasoning omelettes, spring salads, vinaigrettes, raw or cooked fish. But also to accompany a cheese platter.

The purest honey, from the nectar of chestnut flowers
A honey with an intense and strong aroma, a sweet flavor, with a bitter aftertaste. The color is dark amber, tending towards brown. Not pasteurized. Produced in the woods of the Etna Park in Sicily and the Sila Park in Calabria, in June and July.

ORGANIC Chestnut Honey: Enjoy it like this
Perfect on cheeses. It's also great as an ingredient in cakes or added to a cup of natural yogurt or a cream-based dessert.

A very pure honey, from the nectar of lemon flowers
A very pure honey with an intense lemon scent. Not pasteurized. Produced in Mediterranean organic cultivations. The particular texture is due to the natural micro-crystallization process.

Enjoy it like this
Ideal for sweetening and flavoring yogurt, desserts, teas and herbal teas. It is also excellent for seasoning omelettes, spring salads, vinaigrettes, raw or cooked fish. But also to accompany a cheese platter.

The purest honey, from the nectar of the typical flowers of the Mediterranean scrub

A very pure and fragrant honey, of floral origin. Not pasteurized. Produced in Mediterranean organic cultivations. The particular texture is due to the natural micro-crystallization process.

Enjoy it like this

Ideal for sweetening and flavoring yogurt, desserts, teas and herbal teas. It is also excellent for seasoning omelettes, spring salads, vinaigrettes, raw or cooked fish. But also to accompany a cheese platter.

Mille: wild olive oil rich in polyphenols

Mille di Frantoi Cutrera is produced from centuries-old wild olive shrubs that grow spontaneously on the banks of streams and streams, at 450 meters above sea level, in the Iblei Mountains area (south-eastern Sicily). It has a very high content of polyphenols , substances with nutraceutical characteristics.

Top quality Extra Virgin Olive Oil: not just at the table

A few drops on legume soups or in dips are an explosion of flavours. It can also be used as a hydrating oil on the face and body.

The IGP of western Sicily.
Monocultivar Biancolilla PGI is the extra virgin olive oil obtained from Biancolilla olive groves, a typical variety of western Sicily. It is one of the many native Sicilian cultivars and one of the most valuable for the production of extra virgin olive oil.

Biancolilla, a very ancient variety.
The Biancolilla variety gives life to a very aromatic extra virgin oil. It is considered one of the oldest and best preserved varieties of all the native cultivars in Italy.

An aromatic extra virgin olive oil for your kitchen.
Monocultivar Biancolilla PGI is a medium fruity extra virgin olive oil with predominant notes of artichoke and green almond. It is slightly bitter and has a pronounced spiciness capable of enhancing every dish in a delicate way.

The IGP of the Iblei Mountains.
Monocultivar Cerasuola IGP is the extra virgin olive oil obtained from Cerasuola olive groves, a variety typical of various areas of Sicily, especially the central and western area. Those used for our oil come from the Sciacca area, near the sea and its organoleptic characteristics take advantage of this fortunate geographical position.

Cerasuola, the typical olive oil variety.
The Cerasuola variety is the origin of a medium fruity extra virgin olive oil with typical hints of ripe tomato, thistle, almond and thyme which also give particular aromatic notes.

A nutritious extra virgin olive oil at the table.
Monocultivar Cerasuola PGI is an extra virgin olive oil with a high content of beta-carotene and other noble substances with strong nutritional qualities. On the palate, bitter and spicy are persistent but in a balanced way and allow the aromatic notes to stand out. At the table it goes well with legume soups, roast meats, mature cheeses and grilled red meats.

The PGI of south-eastern Sicily.
Monocultivar Moresca IGP is the extra virgin olive oil obtained from centuries-old Moresca olive groves in the Noto area, in south-eastern Sicily. It is a variety typical of various areas of Sicily and expresses the island territory well.

All the taste of the Moresca variety.
The Moresca variety gives life to an extra virgin oil whose intensity depends on the time of harvest. The greener the fruits, the stronger this intensity. We manage to obtain the right balance by constantly monitoring the degree of ripeness of the olives.

The delicate oil for your recipes.
Monocultivar Moresca IGP is a delicate and fruity oil in which bitter and spicy are only slightly present and in a very balanced way. This makes it the perfect condiment for fish crudités, fried calamari, steamed fish, delicate salads and seafood salads.

The IGP of central Sicily.
Monocultivar Nocellara del Belice PGI is the extra virgin olive oil obtained from Nocellara del Belice olive groves, a typical variety of central Sicily. It is one of the oldest native Sicilian cultivars and one of the most appreciated for the production of extra virgin olive oil.

Nocellara del Belice, a special variety.
The Nocellara del Belice variety is the origin of a medium fruity extra virgin olive oil with notes of artichoke, green almond and fresh aromatic herbs. The acidity is low and has a hint of sweetness which makes it very particular.

A versatile extra virgin olive oil for your table.
Monocultivar Nocellara del Belice IGP is an extra virgin olive oil with persistent bitter and spicy notes but in perfect balance with hints of fruit. At the table it goes well with salmon carpaccio, tomato first courses, grilled fish and grilled white meats.

The IGP of the Etna area
Extra virgin olive oil obtained from centuries-old olive groves of Nocellara Etnea in the territories around the Etna volcano. A typical and native variety that grows on volcanic soil.

A special extra virgin olive oil for your table
It is medium-light fruity, with a floral, delicate and balanced aromatic bouquet. Excellent to taste with seafood appetizers, grilled vegetables, grilled cuttlefish, fresh cheeses and goat cheeses.

The IGP of the Iblei Mountains.
Monocultivar Tonda Iblea IGP is the extra virgin olive oil obtained from Tonda Iblea olive groves, a typical variety of south-eastern Sicily. It is one of the prized native Sicilian cultivars and one of the most appreciated for the production of extra virgin olive oil.

Tonda Iblea, an "intense" variety.
The Tonda Iblea variety is the origin of an intensely fruity extra virgin olive oil with pronounced notes of green tomato, freshly cut grass and fresh aromatic herbs.

A beneficial extra virgin olive oil at the table.
Monocultivar Tonda Iblea IGP is a full-bodied and intense extra virgin olive oil, with present and balanced bitterness and spiciness. In the kitchen it is at its best on grilled meat and fish, soups and salads, bruschetta or capresi. Excellent raw on vegetables and grilled vegetables.

MATURATION

The grapes, well ripe and selected in the vineyard, are harvested between the last ten days of September and the first ten days of October. Nero D'Avola undergoes a red vinification with a maceration on the skins for about 10 - 15 days in steel tanks at a controlled temperature between 25 and 28 degrees. This is followed by maturation in steel for about 6 months, after which the wine is bottled and left to refine in the bottle for about four months.

TASTING NOTES

Intense ruby ​​red color. Our Nero D'Avola presents fruity notes to the nose, with hints of plum and morello cherry above all. To the taste, the body of the wine gives life to full, warm sensations, but well balanced by the lively and sweet tannic part. The finish is pleasant with hints of berry and cherry.

MATCHING

Ideal with a meat stew, roast beef and with aged Ragusano DOP cheese. We recommend a serving temperature between 16 and 18 degrees.