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FOOD CATALOGUE


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PASTA SAUCE


Made with lots of pistachios and the best extra-virgin olive oil.

BRONTE PESTO 70% IN EXTRA-VIRGIN OLIVE OIL INGREDIENTS Pistachio 70%, extra-virgin olive oil, salt, pepper. HOW TO USE It is perfect as garnishment of a fast and tasty “spaghettata” Italian style.


PASTA SAUCE


BRONTE PESTO INGREDIENTS Pistachio 65%, sunflower seed oil, salt, pepper. HOW TO USE Ready-to-use sauce, from the best selected raw materials. It enhances first courses, goes excellently with fish, and is ideal on toasted bread.


PASTA SAUCE


TUNA PESTO INGREDIENTS Tuna 30% olive oil 49%, almonds 13%, caciocavallo 3.5%, basil 3.5% , garlic, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


PASTA SAUCE


TUNA SAUCE OF RAGĂ™ INGREDIENTS Tomato sauce 41%, tomato pulp 41%, 15% tuna, olive oil. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first.


PASTA SAUCE


MACKEREL SAUCE OF RAGĂ™ INGREDIENTS Tomato sauce 41%, tomato pulp 41%, 15% mackerel, olive oil. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first.


CAPONATA


Caponata is a typical product of gastonomia Sicily. Using an old recipe we managed to get the old flavors and scents home. It contains no dyes, preservatives or flavor enhancers.

CAPONATA OF EGGPLANT INGREDIENTS Eggplant min. 50%, tomato sauce, celery, green olives, onion, capers, vinegar, extra virgin olve oil, sugar and salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second both meat and fish.


CAPONATA


Caponata is a typical product of gastonomia Sicily. Using an old recipe we managed to get the old flavors and scents home. It contains no dyes, preservatives or flavor enhancers. The artichoke caponata is the revised version and is the winter version.

CAPONATA OF ARTICHOKE INGREDIENTS Artichokes min. 50%, tomato sauce, celery, green olives, onion, capers, vinegar, extra virgin olve oil, sugar and salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second both meat and fish.


PÂTÉ AND CREAM


Natural product without thickeners, preservatives or dyes, without reinfrcing taste.

GREEN OR BLACK OLIVES PÂTÉ INGREDIENTS Extra virgin olive oil, salt, green or black olives 80%. HOW TO USE Green or black olives pâté is a splendid pairing together with cheese and bread rusks. It is perfect as garnishment of a fast and tasty “spaghettata” Italian style.


PÂTÉ AND CREAM


Natural product without thickeners, preservatives or dyes, without reinfrcing taste.

ARTICHOKE PÂTÉ INGREDIENTS Extra virgin olive oil, salt, lemon, vinegar, artichokes 80%. HOW TO USE Artichoke pâté fits optimally to boiled meat and roasted silversides. Very good also on rusks, together with truffle, for a fancy and hard taste.


PÂTÉ AND CREAM


Natural product without thickeners, preservatives or dyes, without reinfrcing taste.

DRIED TOMATO PÂTÉ INGREDIENTS Extra virgin olive oil, salt, sun dried tomatoes 75%. HOW TO USE Dried tomato pâté is perfect on rusks, joined to mature cheese such as Sicilian famous “pecorino”. To be absolutely tasted with pasta dressed with hot pepper oil.


PÂTÉ AND CREAM


MACKEREL PÂTÉ INGREDIENTS Mackerel 50%, 41% olive oil, wine vinegar 5%, tomato sauce 3.5%, parsley, sugar, capers, red pepper, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


PÂTÉ AND CREAM


TUNA PÂTÉ INGREDIENTS Tuna 45%, 22% olive oil, soybean oil 22%, 5% vinegar, wine, sauce 3% tomato, parsley, sugar, capers, red pepper, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


PÂTÉ AND CREAM


SEASONED TUNA CREAM INGREDIENTS TUNA CREAM WITH BLACK OLIVES Tuna 45%, 40% olive oil, black olives 15%, salt. TUNA CREAM WITH GRILLED PEPPERS Ingredients: Tuna 45%, 40% olive oil, roasted peppers 15%, citric acid, salt. TUNA CREAM WITH ARTICHOKES Tuna 38%, 36% olive oil, artichokes 26%, citric acid, salt. TUNA CREAM WITH ALMONDS Tuna 49%, 41% olive oil, almonds 9.5%, salt. TUNA CREAM WITH PISTACHIOS Tuna 49%, 41% olive oil, 9.5% pistachios, salt. TUNA CREAM WITH SUN DRIED TOMATOES Tuna 50%, 25% dried tomatoes, olive oil 25% salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


PÂTÉ AND CREAM


TUNA CREAM WITH SICILIAN ORANGES INGREDIENTS Tuna 44%, olive oil 35%, sicilian orange 21%, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


PÂTÉ AND CREAM


TUNA AND SALMON CREAM INGREDIENTS Tuna 42%, olive oil 41.5%, 10.5% salmon, lemon juice 6%, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


PÂTÉ AND CREAM


TUNA AND SWORDFISH CREAM INGREDIENTS Tuna 60%, swordfish 20% oil, 17% olive oil, lemon juice 3%, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


SPICY FOOD


FIREWORKS INGREDIENTS Eggplant, peppers, artichokes, extra virgin olive oil, sun-dried tomatoes, mushrooms rositi, garlic, vinegar, spices, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


SPICY FOOD


TROPEA IGP RED ONIONS AND SOUR INGREDIENTS Red onion Calabria IGP, sugar, vinegar, spices, salt. HOW TO USE Product taste “new” and unusual, perfect to enjoy with fresh cheese, also great to be combined with roast or boiled.


SPICY FOOD


HABANERO CREAM Only brave and daring palates, sauce Habanero, a variety of the hottest chili. INGREDIENTS HABANERO CREAM CHOCOLATE Habanero peppers 92%, extra virgin olive oil, salt. HABANERO CREAM RED Habanero peppers 92%, extra virgin olive oil, salt. HABANERO CREAM ORANGE Habanero peppers 92%, extra virgin olive oil, salt. HABANERO CREAM YELLOW Habanero peppers 92%, extra virgin olive oil, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second. Very spicy dose carefully.


SPICY FOOD


Undisputed sovereign of Calabrian cuisine, Calabrian chiles are ground and simply dressed with extra virgin olive oil. Ideal for all culinary uses.

CHILI CREAM INGREDIENTS Peppers Calabresi 92%, extra virgin olive oil, salt. HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.


SPICY FOOD


A “marriage” between Calabria red onion and hot pepper sauce that gives life to a simple taste unexpected.

SIGNATURE CHILI A’ MARIATATA IGP CREAM INGREDIENTS Red onions of Tropea - Calabria IGP, peppers, olive oil, vinegar, spices, salt. HOW TO USE Ideal for sandwiches and to accompany grilled meat, but also great with pasta.


SEA FLAVORS


SALTED SARDINES INGREDIENTS Sardines, olive oil, salt. HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.


SEA FLAVORS


Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

TUNA FILLETS INGREDIENTS Tuna, olive oil, salt. HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.


SEA FLAVORS


Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

TUNA FILLETS INGREDIENTS TUNA FILLETS WITH OLIVE OIL CERTIFIED ORGANIC Tuna, certified organic extra virgin olive oil, salt. TUNA FILLETS IN OLIVE OIL Tuna, olive oil, salt. TUNA FILLETS IN BRINE Tuna, water, salt. HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.


SEA FLAVORS


Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

TUNA VENTRESCA IN OLIVE OIL INGREDIENTS Tuna, olive oil, salt. HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.


SEA FLAVORS


Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

TUNA LATTUME IN OLIVE OIL INGREDIENTS Tuna, olive oil, salt. HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.


SEA FLAVORS


Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

TUNA BITS INGREDIENTS TUNA BITS IN OLIVE OIL Tuna, olive oil, salt. TUNA BITS IN SOYBEANS OIL Tuna, soybean oil, salt. HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.


SEA FLAVORS


SALMON FILLETS INGREDIENTS SALMON FILLETS WITH OLIVE OIL CERTIFIED ORGANIC Salmon, certified organic extra virgin olive oil, salt. SALMON FILLETS IN OLIVE OIL Salmon, olive oil, salt. SALMON FILLETS IN BRINE Salmon, water, salt. HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.


SEA FLAVORS


SALMON BITS WITH OLIVE OIL INGREDIENTS Pieces of salmon with olive oil. HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.


EXTRA VIRGIN OLIVE OIL


OLIO VERDE i s an exclusive olive oil, which has been produced with the same care and attention to detail since 1989. Beyond being first and cold pressed, it is also mada from 100% from precious D.O.P. Nocellara del Belice olives, natve to the Castelvetran area in southwestern Sicily: this makes OLIO VERDE a very pure and special product. Unfiltered, green, fluid om the lips, palate and tongue, its freshness, cleanliness, authenticity and quality are revealed by its smooth texture and confirmed by its scent, flavor and versality. Throughout the years, OLIO VERDE has earned many awards, including the Gold Trophy at New York City’s Fancy Food Show in 1998, the first oil ever to have been awarded such an honor.

OLIO VERDE EXTRA VIRGIN OLIVE OIL PRODUCTION AREA Castelvetrano (TR) OLIVE 100% Nocellara del Belice ACIDITY 0,1% HOW TO USE Main ingredient in salad dressing; frying, sauteeing and braising; drizzling over hot soups & grilled meat and seafood; to bake your favorite cakes.


EXTRA VIRGIN OLIVE OIL

AZIENDA AGRICOLA CIAFAGLIONE PARTANNA


EXTRA VIRGIN OLIVE OIL PRODUCTION AREA Partanna (TR) OLIVE 100% Nocellara del Belice ACIDITY 0,2%


EXTRA VIRGIN OLIVE OIL


From the olive tree fruit the DOP Val di Mazara extra-virgin olive oil originates. The hands that harvest the olives squeeze out their essence from the flesh the same day. The oil slide slowly into the barrel, according to a handmade procedure; only settle and patience can generate, from the baroque trunk tree, a mundane product with a divine taste. Golden shining coloured, our olive oil finds its perfect match with every Mediterranean dish: salads, meat, fish and toasted bread.

EXTRA VIRGIN OLIVE OIL PRODUCTION AREA Val di Mazara, Menfi (AG) OLIVE 50% Nocellara del Belice, 35% Cerasuola, 15% Biancolilla. ACIDITY 0,28%


SEASONING OIL


OLIO VERDE WITH LEMON isth result of two fruit coming together to make one outstanding extra virgin olive oil, born by combinig plumb Nocellare del Belice olives with the peel of Femminello Verdello lemons. To catch the flavor and properties at their fullest of both olives and lemons, they are picked green just prior to reaching the purple and yellow ripening stages. Unfiltered and cloudy green upon production, the oil’s texture is lusciously fluid, with a fresh, fruity taste.

OLIO VERDE WITH LEMON PRODUCTION AREA Castelvetrano (TR) OLIVE 100% Nocellara del Belice INGREDIENTS Olive oil 99%, Femminello Verdello lemons peel 1% HOW TO USE OLIO VERDE WITH LEMON releases its delicate fragrance raw or in the preparation of various dishes: ideal in particular for seasoning vegetables, especially if combiend with fine sea salt.


SEASONING OIL


SEASONING OIL GARLIC SEASONING Garlic seasoning is the ideal partner of the typical Mediterranean spaghetti dish. A delicate and tasty sauce even with the most particular cheese. ORANGE SEASONING The orange sauce has a hint of delicate risottos and salads. An aftertaste that does not invade or cover the flavor but improves it. LEMON SEASONING Lemon seasoning perfectly matches with salad and all kind of different fishes. The most classic citrus flavour from Sicilian’s sun. HOT PEPPER SEASONIG Hot pepper seasonig is the perfect matching with the dried tomato pâté on every kind of Mediterranean recipe, giving pasta a full and strong flavor. ROSEMARY SEASONING Completely enjoyable on rusks and warm bread, rosemary seasoning is as sauces for any kind of meat. OREGANO SEASONING Pleasant on toasted or warm bread, seasoning of rosemary, sage and oregano are appetizing as sauces for meats of all kinds.


RICCARDO ROSSELLI 0039 3205768504 riccardo.italianology@gmail.com

ROSALIA CHAN 00852 9319 7518 rosalia.italianology@gmail.com

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food catalogue