Sicilian Caponata

This spreadable cream is obtained from the hearts of artichokes. The artichokes are deprived of their tough leaves, cleaned and cut into slices. Then they are blanched with water and vinegar, subsequently they are finely chopped to obtain a cream. At the end we add to this cream the aromas of the Mediterranean area.

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Once the olives reach the right ripeness they are pitted and then chopped to obtain a cream and this is seasonedwith extra virgin olive oil and aromas of the Mediterranean area. 

To obtain this product, we pay a lot of attention to the selection of the most tender and small artichokes. We wash them, removing the harder leaves, at this point they are cooked in water and vinegar and after drying, they areput in oil. A very delicate and hard-working process but it isworth it when tasted, it results in a unique flavor of theMediterranean area.

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Once the olives reach the right ripeness they are pitted and then chopped to obtain a cream and this is seasonedwith extra virgin olive oil and aromas of the Mediterranean area. 

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Even today, we use the centuries old traditional process of sun-drying  to maintain the excellent quality of our dried tomatoes. This makes the intense taste and flavour of our sun-dried tomatoes very unique.

The sun-dried tomato cream belongs to the popular traditions of South Italy. The harvested tomatoes are cut in half, stretched out on wooden boards and salted. Afterwards they are placed under the summer sun, in a few days they get dried and then they are stored in baskets in the dark. Subsequently they are desalted by blanching, once they have reached the right degree of salt they are shredded into a cream seasoned with the Mediterranean aromas and extra virgin olive oil.

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Nocellara del Belice olives seasoned with extra virgin olive oil, onions and more. Typical product of the Sicilian table, a great appetizer enriched with flavours and colours.