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Sicilian onions in a sweet and sour version

The perfect sweet and sour combination of onion, with its distinctive aromatic note, is the basis of this jam with a surprising flavour.

Onion Jam: Enjoy it like this

Perfect paired with cheeses (goat's cheese, fresh or blue cow's milk cheese), or with side dishes and main courses such as burgers and roasts.

An intense paté of Nocellara olives
This pâté, prepared according to our grandparents' recipe, has the strong and decisive flavor of Nocellara olives, a native Sicilian variety, enhanced by our extra virgin olive oil obtained from the same variety.

Enjoy it like this
Excellent for appetizers, bruschetta, pizzas and sandwiches.

An aromatic zero kilometer pesto
This pesto represents some of the excellences and typical features of our territory, the Iblei Mountains: almonds, spontaneous wild fennel, tomato, semi-mature Cosacavaddu Ibleo cheese and obviously our extra virgin olive oil from olives harvested in our olive groves.

Enjoy it like this
Excellent as an appetizer on bruschetta or crostini. Also recommended for seasoning first courses, pizzas and savory pies. An aromatic zero kilometer pesto.

The intense sauce with pieces of olives
Typical recipe of Sicilian farmers, with an authentic flavour. Produced with our selected Nocellara olives and our Frantoi Cutrera extra virgin olive oil of the variety of the same name.

Enjoy it like this
Heat two minutes. Perfect on pasta (Spaghetti n.3) Secrets of Sicily. Complete the dish with a drizzle of raw Frantoi Cutrera extra virgin olive oil, a sprinkling of parsley and two basil leaves.

The prized Sicilian cherry tomato
Our cherry tomatoes are harvested exclusively in south-eastern Sicily. Their sweet and tasty flavor is concentrated thanks to a slow natural drying process in the sun, with only the addition of salt, and preservation in our fine Nocellara oil.

Enjoy it like this
Excellent as an appetizer on bruschetta or crostini. As a condiment for sandwiches and in pasta recipes.

Sicilian Purple Artichoke Caponata

A variation on the traditional Sicilian caponata. We've reinterpreted it with the purple artichoke as the main ingredient, for a flavorful yet lighter result.

Artichoke caponata: enjoy it like this

Our caponata has an intense and authentic flavor. Excellent as an appetizer or as a side dish for fish or meat. It's also delicious on warm, freshly toasted bruschetta.

Sicilian Marinara: A Simple Oregano-Flavored Sauce

A sauce similar to the famous pizza sauce, with tomato, garlic, and oregano. Simple and aromatic, it evokes the Mediterranean, the sun, the simplicity, and the aromas of Sicilian peasant cuisine.

Sicilian Marinara Sauce: Enjoy it this way

Heat for two minutes. Perfect on all Segreti di Sicilia pasta shapes and pizza. Finish with a drizzle of Frantoi Cutrera olive oil.

A spicy and tasty pesto
Red peppers, chili peppers and tomatoes grown in the Sicilian sun: this mix of tasty ingredients gives life to a product with a strong and strong taste that summarizes the main characteristics of the island's flavours. The balanced spiciness allows you to feel all the flavours.

Enjoy it like this
Excellent as an appetizer on bruschetta or crostini. Also recommended for seasoning first courses, pizzas and savory pies.

Simple sauce with wild fennel flavour
A typical recipe of Sicilian peasants, it imitates the taste of pork sauce prepared with meat and fennel seeds and represents its "poor" version: equally tasty but completely vegan.

Enjoy it like this
Heat for two minutes. Perfect on pasta (Paccheri Segreti di Sicilia). Complete the dish with toasted breadcrumbs, oil, garlic and sprigs of fresh wild fennel.

All the goodness of Sicilian artichokes
The prized Sicilian variety of violet artichoke is the protagonist of this recipe prepared according to the best island tradition and completed with extra virgin olive oil, Biancolilla variety, with an artichoke scent.

Enjoy it like this
Delicate taste and creamy consistency. Excellent as an appetizer on bruschetta or crostini. Also recommended for embellishing first courses, pizzas and savory pies.

Salt with the scent of Sicily
This salt comes from the historic and prestigious Sicilian salt pans, those of Trapani. It is aromatic and pungent, obtained by mixing Sicilian herbs and spices that grow spontaneously on the slopes of our mountains.

Enjoy it like this
Raw and cooked. We recommend pairing with meat or fish dishes.

Orange-scented salt
This salt comes from the historic and prestigious Sicilian salt mines. It is produced and processed using artisanal methods and enriched with dried orange peel.

Enjoy it like this
Used raw. Recommended for flavoring fish, white and red meats, or to enhance the sweet flavor of cakes and biscuits.

Only olives, salt and tradition
Our Nocellara variety olives are harvested when fully ripe and naturally preserved in water and salt. Being whole they maintain their natural flavor and texture.

Nocellara black olives: Taste them like this
Drain before use and season to taste. Perfect for appetizers and appetizers.

MATURATION

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

TASTING NOTES

Intense ruby red color. Our Nero D'Avola presents fruity notes on the nose, with hints of plum and sour cherry above all. On the palate, the body of the wine creates full, warm sensations, but well balanced by the lively and sweet tannic component. The finish is pleasant with hints of berry and cherry.

PAIRING

Ideal with a meat stew, roast beef and aged Ragusano DOP cheese. A serving temperature between 16 and 18 degrees Celsius is recommended.

GRAPE VARIETY: Nero d'Avola

ALCOHOL: 13.5%

VINTAGE: 2024

SERVING TEMPERATURE: 16/18°

Maturation

Frappato grapes, harvested at the end of the second decade of August and collected in crates, undergo subsequent white vinification, with destemming and soft pressing only.
After the preparation of the base wine, a natural refermentation follows in an autoclave at 10°/12° for about 12-20 days. After reaching the desired residual sugar and pressure, the temperature is suddenly lowered to stop the fermentation. After maturing on the yeasts for about 2-3 months, the wine is filtered and bottled.

Tasting notes

With a pale pink color, our Frappato Rosè Brut is a light and irresistible wine.
On the nose it presents floral and aromatic notes, with hints of wild strawberries, cherry and raspberry, balanced by aromas of flowers, Mediterranean herbs and light spices.
On the palate our Frappato is fresh, elegant, with a pleasant acidity that invites the next sip, where spicy and fragrant elements emerge, with a resurgence of red fruits.

Pairing

A perfect wine for aperitifs and for pairing with fish-based appetizers, excellent with shellfish and with a typical cured meat from the Ragusa area.

A serving temperature between 6 and 8 degrees is recommended.

GRAPE VARIETY: Frappato

ALCOHOL: 12.5%

VINTAGE: 2025

SERVING TEMPERATURE: 6/8°

MATURATION

The well-ripened grapes, selected in the vineyard, are harvested between the second and third ten days of September. The Frappato and Nero D'Avola undergo red vinification with maceration on the skins for about 15 - 20 days in steel tanks at a controlled temperature between 22 and 27 degrees. This is followed by maturation in steel for about 8 months, after which the wine is bottled and aged in the bottle for approximately four months.

TASTING NOTES

Cherry red color with purplish reflections. Our Cerasuolo di Vittoria DOCG presents fruity notes on the nose, with hints of blueberries, sour cherry and blackberry. The taste is full, soft and enveloping, with notes of red fruits and a long final persistence.

PAIRING

Ideal with red meats, game and aged cheeses such as Ragusano DOP. A serving temperature between 18 and 20 degrees is recommended.

GRAPE VARIETIES: Nero d'Avola / Frappato

ALCOHOL: 14%

VINTAGE: 2023

SERVING TEMPERATURE: 16/18°

MATURATION

The well-ripened grapes, selected in the vineyard, are harvested in the last ten days of August and transferred to temperature-controlled stainless steel fermentation tanks. After a short carbonic maceration and alcoholic fermentation at a controlled temperature of 15 to 18 degrees, the wine matures for about 5 months in stainless steel. The wine is released for sale after bottle aging for about 2 months.

TASTING NOTES

Straw yellow color with greenish reflections. Our Grillo presents floral notes on the nose, mainly related to white flowers, and citrus notes. On the palate, elements of pronounced savoriness and minerality emerge. The finish is long and pleasant, with an aftertaste of pear, pineapple, and jasmine.

PAIRING

Ideal with fried fish or vegetables, white meats, and fresh cheeses. We recommend serving at a temperature between 12 and 16 degrees.

GRAPE VARIETY: Grillo

ALCOHOL: 13%

VINTAGE: 2023

SERVING TEMPERATURE: 12/16°

MATURATION

The grapes, well-ripened and selected in the vineyard, are harvested in the third week of September and transferred to temperature-controlled stainless steel fermentation tanks. The wine undergoes a maceration on the skins for about 15-20 days at a controlled temperature between 18 and 22 degrees. This is followed by a maturation in stainless steel for about 5 months, after which the wine is bottled and aged in the bottle for approximately two months.

TASTING NOTES

Bright cherry red color. Our Frappato presents floral notes on the nose, of slightly withered flowers, aromas of spices and small red fruits, such as blueberries, wild strawberries, and blackberries. On the palate, the tannins are fine, and spicy and fragrant elements emerge, with a return of red fruits.

FOOD PAIRING

Ideal with cured meats, fatty or raw fish dishes, and fresh cheeses. A serving temperature between 14 and 16 degrees is recommended.

GRAPE VARIETY: Frappato

ALCOHOL: 13%

VINTAGE: 2023

SERVING TEMPERATURE: 14/16°

Unfiltered EVO oil: “from the mill”

Frescolio extra virgin olive oil is made “from the mill”: it is pressed and immediately packed for immediate shipment, allowing everyone to taste the freshly produced oil.

Frescolio: Limited Edition New Olive Oil

Frescolio is only available during production and in the weeks immediately following.

MATURAZIONE

Le uve, ben mature e selezionate in vigna, vengono raccolte nella prima decade di ottobre. Il Frappato e il Nero D’Avola svolgono una vinificazione in rosso con una macerazione sulle bucce di circa 20 - 30 giorni in vasche di acciaio a una temperatura controllata tra i 22 e i 27 gradi. Una parte segue una maturazione in tonneaux di rovere francese di circa 8 mesi e, successivamente, viene posta in maturazione in acciaio per ulteriori 10 mesi circa. Successivamente imbottigliato e posto in affinamento in bottiglia per circa sei mesi.

NOTE DI DEGUSTAZIONE

Colore rosso ciliegia intenso con riflessi violacei. Il nostro Cerasuolo di Vittoria Classico DOCG presenta all’olfatto note fruttate, con sentori di mirtilli, marasca e mora, con un sottofondo di liquirizia. Il gusto è pieno, caldo e avvolgente, con note di frutti rossi e una lunga persistenza finale. Vino ben strutturato, completo ed equilibrato.

ABBINAMENTO

Ideale con carni rosse, selvaggina e formaggi stagionati come il Ragusano DOP. Si consiglia una temperatura di servizio tra i 18 e i 20 gradi.

VITIGNO: Nero d'Avola / Frappato

TEMPERATURA DI SERVIZIO: 18/20°