Every day a first different fancy. Sicilian cuisine is among the regional cuisines in Italy, the one that is more related to the history and culture of its territory. Dishes rich in Mediterranean flavors and memories, according to the oldest recipes respecting tradition.
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The Sicilian cuisine is, among the regional cuisines in Italy, the one most linked to the history and culture of its territory. Dishes rich in flavors of the Mediterranean and the memories of the various dominations. Each province of Sicily includes typical dishes that characterize it. In this offer we offer two typical pesto of Sicily for two delicious pasta dishes. The pasta paccheri of organic perciasacchi with anchovies in olive oil
and grated tuna bottarga, all accompanied by an excellent white wine from Etna, an exquisite Mediterranean first course. Perfect, very pleasant taste that will win you over at the first taste.
1- Paccheri di Perciasacchi Bio 500g - Az. Augello
1 - Anchovies in olive oil 80 gr- Az Il Faro
1- Grated tuna bottarga 50 gr - Adelfio
1- Etna White Wine 0,75cl - Az. Montegorna
One of the most representative wines of this beautiful territory is definitely the Etna Bianco DOC. which is obtained from two grape varieties the Carricante and the Catarratto. Bright, straw-yellow color, with fragrant and intense golden reflections, with fresh fruit scones and broom and jasmine flowers, the palate has a dry taste of excellent freshness...
The bottarga is a food precious, made up of fish eggs that come salted and dried using traditional methods. From the unrepeatable flavor, for many considered the caviar of the Mediterranean.
That to the anchovy it is an ancient fishing activity, which has its roots from the Egyptians to the Greeks from the Romans up to our days. In Sicily, anchovy fishing and its processing is a cultural tradition throughout the region.Their processing takes place on the day of fishing, put in olive oilor they are placed under salt and deposited in a barrel...