Your Sicilian Pantry

From the Tornillo family, makers of traditional southern Italian salumi. A dry cured pork sausage from Calitri, in Irpinia, seasoned simply with wild fennel and cured for at least 21 days. No preservatives added. 300g. Ingredients: pork meat, salt, wild fennel.

Guanciale is cured pork cheek, and it is the real soul of carbonara, amatriciana and gricia. It is not pancetta: it is fattier, more delicate and more fragrant, and when it melts in the pan it leaves the sauce with a depth pancetta will never give you. This one is made by the Tornillo family, the same makers behind our salsiccia and soppressata. Cut into strips and rendered slowly until crisp, it is the difference between an ordinary carbonara and the one you remember. Handcut vacuum-sealed pieces of authentic Italian Guanciale, sourced from the pork jowl, 'guancia' in Italian. This prized cured meat undergoes a meticulous multi-stage process: the meat is carefully salted and hand-massaged for a minimum of five days to develop its distinctive character. Artisanal spices, cracked black pepper, and a proprietary blend of seasonings are then applied, infusing depth and complexity into every slice. The product is subsequently dried and aged for 60 to 90 days, allowing the flavors to mature and concentrate. The result is a richly marbled, intensely savory delicacy with a silky texture, essential for authentic Carbonara and a versatile addition to charcuterie boards, pasta dishes, and Italian antipasti. Ingredients: pork meat, salt, spices. Match: its perfect match is 'Pasta all'Amatriciana', but its taste is also enhanced in 'Pasta alla Carbonara'. Try it also with a bruschetta with black truffle. If you want to go beyond, try it with chestnuts or oysters! Usage: Keep your cold cuts in their original packaging until you're ready to eat them. The vacuum-sealed package keeps cold cuts safely stored until the expiry date. Open the packaging at least 10 minutes before usage. Storage: Once a package has been open, cold cuts may quickly lose their freshness. Especially, like in our case, when no additives or preservatives are added. Aluminium foil helps: wrap the piece tightly to prevent contact with air. Fridge temperature must be maximum 6°C.

From the Tornillo family, makers of traditional southern Italian salumi. Soppressata from Irpinia (Calitri), in natural casing, cured for about 40 days. Lean, pressed and peppery. Ingredients: pork meat, pork lard, salt, pepper.

Scaldatelli are the cousins of taralli, a savoury snack from the south of Italy that is first boiled in water and then baked. It is that dip in boiling water that gives them their name and the crunch that cracks at the first bite. Ours are handmade in a small family bakery in Puglia, with white wine and extra virgin olive oil, the old way. They are the aperitivo habit you cannot stop: you open the bag sure you will take just one, and find it empty. 400 gr Ingredients: soft wheat 00 flour, white wine, extra virgin olive oil, pomace of olives, salt. Additions for the different options: olive oil onions fennel seeds potatoes red pepper Match: ideal for your snacks together with olives, cold cuts, tomatoes in olive oil or alone.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Lo Spaghetto, the everyday classic. Cooks in 10 to 11 minutes. Lovely with tomato and basil, or with garlic, chilli and good olive oil.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Squared spaghetti, the chitarra: more surface for the sauce to grab. Made for hearty tomato and full bodied sauces. 10 to 11 minutes.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Bucatini, the hollow Roman strand. The classic choice for amatriciana and cacio e pepe: the hole drinks up the sauce.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Fusilli, the spiral that traps sauce in its twists. Lovely with light tomato or vegetable sauces, and excellent in a pasta salad.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Orecchiette, the little ears of the South. The classic is with cime di rapa, but they shine with a simple tomato or with broccoli too.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. La Treccia, a braided shape whose ridges hold creamy and ricotta based sauces.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Paccheri, big hollow tubes that wrap around the sauce. Made for rich tomato sauces and for seafood.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Penne rigate, the ridged tube that grips everything from arrabbiata to pesto, and bakes beautifully.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Rigatoni, large ridged tubes built for meat ragù and baked pasta. Maximum sauce in every piece.

This Parmigiano is made by Caseificio Gennari, a family making cheese in Collecchio, near Parma, since 1953. Today it is run by the sons, with Paolo as master cheesemaker, and over the years they have become specialists in long ageing, sought after by chefs of the calibre of Cracco and Cerea. This is a 24 month riserva: two years that give it the crystals that crunch under your teeth, the long flavour and that hint of umami. Grate it over pasta, shave it onto risotto, or eat it in flakes with a drizzle of honey or balsamic for an end of meal bite. 300g wedge, vacuum-sealed. Ingredients: cow milk, salt, rennet. No additives. Usage: open the vacuum-sealed packaging at least 10 minutes before using. For full flavour, take the cheese out of the fridge an hour or two before serving and bring it to room temperature. Pat it dry with a cloth or kitchen paper. Never freeze it. Storage: cheese has four enemies, drying out, lack of air, too cold and too hot. Keep aged cheese in the warmest part of the fridge, around 8 to 10°C. Once opened, do not use the plastic wrap it comes in: wrap it in food paper, which protects it from air while letting it breathe, and replace the paper each time you use it. Keep it away from unwashed vegetables and legumes.

Carnaroli rice, the king of risotto rice, 100% Italian from environmentally friendly farming and stone milled. The long grains stay al dente and keep their shape, releasing little starch while absorbing flavour. The best choice for risotto, including fish risotto. 1kg. Suggested cooking time: 16 to 18 minutes.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Ingredients: chopped sundried tomatoes (70%), extra virgin olive oil (10%), basil (8%), capers (5%), fennel seeds (3%), oregano (2%), black pepper (1%), red pepper (1%). Once opened, keep in the fridge and cover the product with extra virgin olive oil. Match: perfect on bruschetta, on pasta or in soups to lift the taste. Also amazing with cheese. Product from Sicily. Important: pictures are owned by Fratelli Burgio, forbidden to copy.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Wild Sicilian capers, hand harvested and cured in salt from the Trapani saltworks. Wild capers have a more complex, herbaceous profile than cultivated ones, with pronounced briny notes and a delicate floral edge. Rinse before using, then scatter over pasta, fish, salads or a caponata. Ingredients: organic capers, salt. Important: photo is owned by Fratelli Burgio, forbidden to copy.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Lasagne sheets for a proper baked lasagna, just durum wheat semolina and water. About 30 minutes in the oven, holding sauce and filling without falling apart. Ingredients: durum wheat semolina, water.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Stelline, little stars the children love. They dive into a clear broth or a smooth vegetable puree. 400g.

Caseificio Cugusi is a family dairy in Pienza, in the Val d'Orcia hills of Tuscany, a corner of Siena famous for its pecorino and its wines. They have been making sheep's cheese here for generations. Pecorino studded with black pepper, aromatic and lightly spicy. 300 to 350g, vacuum sealed. Ingredients: pasteurised sheep milk, rennet, salt, black pepper, lactic enzymes. Usage and storage: take it out of the fridge an hour or two before serving and pat it dry; never freeze it. Once opened, wrap it in food paper rather than plastic, keep it in the warmer part of the fridge, away from unwashed vegetables.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 250 ml. Product of Sicily. Ingredients: tomatoes (75%), chili pepper, white onion, fresh basil, extra virgin olive oil (6%), salt. Usage tip: pennette all'arrabbiata is its best home. Any short pasta shape works. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Product of Sicily. Ingredients: tomato (75%), basil (8%), capers (5%), extra virgin olive oil (5%), mint (3%), salt (2%), garlic (1%), black pepper (1%) Usage tip: ready to use, it adds a special flavour to any pasta and to bruschetta. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A plant based ragù: only vegetables and herbs, slow cooked into a rich, layered sauce. Perfect for pasta, risotto or as a base for vegetable dishes. 250 ml. Ingredients: tomatoes (67%), celery, aubergines, carrots, onion, tomato puree, extra virgin olive oil, black pepper, sweet peppers, sun dried tomato Usage tip: ready to use. Warm it for 5 minutes in a pan with a little extra virgin olive oil, then add your pasta. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The sweet side of the Burgio brothers' pistachio, the same family whose deli sits in the Ortigia market in Siracusa. Here Sicilian pistachio, about 30% of the jar, meets white chocolate and turns into a spread that makes everyone happy, young and old: on bread in the morning, on a slice of pandoro, inside a croissant, or simply on a spoon taken straight from the jar when nobody is watching. It is the perfect gift for someone who does not yet know they need it. Crafted from 30% genuine Sicilian pistachios blended with creamy white chocolate, for a velvety, spoonable texture. Available in two sizes (90g and 190g). Equally at home on warm toast, swirled into yogurt, or savored straight from the jar.

This pesto is made by the Burgio brothers, a family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, among the stalls that look out to the sea. The jar is almost all pistachio, close to 60% of it, plus extra virgin olive oil and salt. Nothing else: no palm oil, no preservatives. That is why you taste the real pistachio and not the sugar. We love it on pasta with a splash of cooking water, but it is just as good on toasted bread or, let us be honest, straight off the spoon. It costs more than a supermarket spread for one simple reason: there, real pistachio is barely present, here it is more than half the jar. 85 gr - 170 gr - 520 gr Ingredients: Sicilian pistachio nuts (60%), extra-virgin olive oil, salt. Usage tip: great on pasta with guanciale for example. Or with sundried cherry tomatoes or marinated prawns. Stay tuned for some recipes. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 180 gr Ingredients: tuna fish (44%), olive oil (35%), oranges (21%), salt Usage tip: the perfect union of land and sea. Tuna caught off the Sicilian coast, flavoured with Sicilian orange juice. A delicate cream, lovely on pasta or bread. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 180 gr Ingredients: mackerel 90%, extra virgin olive oil, salt May contain traces of pistachio and almonds. Important: this picture is copyrighted by Drago Conserve and cannot be reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A velvety Sicilian caper spread, briny and aromatic. Lovely on crostini, stirred into pasta, or next to fresh cheeses and cured meats. Available in 90g and 180g. Ingredients: capers (85%), extra virgin olive oil (8%), parsley (3%), mint (3%), black pepper (1%) Usage tip: great on bruschetta, pasta or meat. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A smooth Sicilian garlic spread, rich and aromatic. Lovely on warm bruschetta, brushed over grilled meat or fish, or stirred into a sauce to give it a base. A little goes a long way. Ingredients: garlic (80%), extra virgin olive oil (15%), mint, oregano, parsley, red pepper, black pepper Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Product of Sicily. Bottarga di tonno is cured tuna roe, salted and naturally dried the old way until it turns dense and deeply savoury. In this grated format it is ready to use: scatter it over pasta, risotto or seafood for a briny, umami hit. A little is enough. Ingredients: tuna fish roe, sea salt Usage tip: its best match is pasta, with a thread of olive oil and a little of the cooking water. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Ingredients: chilli pepper (80%), extra virgin olive oil (10%), capers (4%), parsley (2%), fennel seeds (2%), mint (1%), garlic (1%) Usage tip: great on bruschetta or to lift simple dishes with its heat. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Whole chilli rings in oil, ready to lift pasta, bruschetta or a sandwich with real heat. Ingredients: chilli peppers (82%), extra virgin olive oil (12%), capers, mint, parsley, wild fennel seeds Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Caponata is the Sicilian sweet and sour vegetable dish, and theirs has been called the best Italian preserve. Each vegetable is cooked separately and only then brought together, so every one keeps its character: peppers, carrots, celery, onion, olives, capers, sun dried Pachino tomatoes. Serve it at room temperature on bread, alongside fish or meat, or as part of an antipasto. Ingredients: sweet peppers (25%), carrots (12%), onions (12%), green and black olives (12%), celery (12%), capers (9%), sun-dried Pachino tomatoes (9%), extra virgin olive oil (8%), Demerara sugar (1%), black pepper (0,5%) Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 90 gr - 220 gr Ingredients: onion (70%), demerara sugar (28%), lemon juice (2%) Usage tip: a sweet and sour onion relish, excellent with cheese, especially aged ones, and with cold cuts. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 250 ml. A Sicilian tomato and tuna sauce: sun ripened tomatoes with tuna, white wine, capers, basil and onion. Ready to turn a plate of pasta into a proper meal. Ingredients: tomato sauce (75%), tuna fish, white wine, basil, pickled capers, onion, extra virgin olive oil Usage tip: great on any pasta, long or short. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 90 gr - 212 gr A Sicilian pesto built on basil, enriched with grated tuna roe, capers, almonds and sun dried cherry tomatoes. Bolder and more savoury than a Genovese pesto. Ingredients: basil (75%), extra virgin olive oil, grated tuna fish eggs, capers, almonds, sundried cherry tomatoes. Usage tip: lovely on pasta, excellent on gnocchi and bruschetta. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Seasoned Sicilian black olives, dressed with mint, parsley, garlic and a little vinegar. Perfect for the aperitivo or an antipasto. Ingredients: black olives (84%), extra virgin olive oil (5%), mint (3%), parsley (3%), white wine vinegar (2%), black pepper (1%), garlic (1%), red pepper (1%) Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Seasoned Sicilian green olives, dressed with mint, parsley, garlic and a little vinegar. Made for the aperitivo. Ingredients: green olives (84%), extra virgin olive oil (5%), mint (3%), parsley (3%), white wine vinegar (2%), black pepper (1%), garlic (1%), red pepper (1%) Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A chilli relish, sweet and hot together. Great on bruschetta, with cheese, or to lift a simple dish. Ingredients: chilli pepper (55%), red peppers (15%), brown sugar (28%), lemon juice (2%) Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Grilled Sicilian red peppers in oil, with garlic, mint and a touch of lemon. Ready as a side, on bruschetta, or in a sandwich. Ingredients: red peppers (75%), extra virgin olive oil, garlic, lemon, mint, salt Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Sweet and sour onions, 90g, cooked down with vinegar, raisins and pine nuts. A classic agrodolce to serve with cheese, cured meats or boiled meats. Ingredients: onion (80%), balsamic vinegar, vinegar, mint, extra virgin olive oil, raisins, pine nuts, brown sugar, salt, black pepper. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A pear relish, gentle and fruity. Lovely with aged and blue cheeses. Ingredients: pears (60%), brown sugar (38%), lemon juice (2%) Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A Sicilian orange jam, 90g, with the bittersweet depth of island oranges. Classic on breakfast bread, and excellent in baking. Ingredients: oranges (68%), brown sugar (27%), lemon juice Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Sun dried Sicilian cherry tomatoes in extra virgin olive oil, with basil, capers, oregano and wild fennel. Sweet, intense and ready to eat, on bruschetta, in pasta or with cheese. 90g. Ingredients: sundried cherry tomatoes (70%), extra virgin olive oil (10%), basil (8%), wild fennel seeds (4%), capers (5%), oregano (2%), black pepper (0,5%), red pepper (0,5%) Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 90 gr. A quince relish, delicately perfumed. A natural partner for aged cheeses and a cheese board. Ingredients: quince (65%), brown sugar (28%), lemon juice Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Made in Sicily. Wild Sicilian oregano, dried on the branch, intensely aromatic. A pinch lifts tomatoes, fish, pizza and salads. 90g. Ingredients: oregano (100%) Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

Cascina Bonfiglio is a small Sicilian maker of extra jams. The fruit is weighed before cooking, so each jar carries more fruit than sugar, and it comes from prized Sicilian groves. The result tastes of the fruit, not the sweetener. 280 gr. The peaches are yellow peaches from Leonforte, a Slow Food Presidium, with 110% fruit content. Ingredients: Leonforte yellow peaches (pulp and juice) 110%, sucrose, lemon juice. Important: this picture is copyrighted by Cascina Bonfiglio and cannot be reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. An organic Sicilian tomato sauce from 100% organic tomatoes grown in volcanic soil, prepared simply with onion, basil and olive oil. The base of everything: pasta, pizza, soups. Available in 250 ml and 500 ml. Ingredients: tomatoes (93%), onion (3%), extra virgin olive oil (2%), basil, salt, brown sugar. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Made in Sicily. Grilled artichokes in extra virgin olive oil, with vinegar, parsley, mint and oregano. Ready as a side, on an antipasto board, or in a sandwich. Ingredients: artichokes (72%), extra virgin olive oil (27%), white vinegar, parsley, mint, oregano, salt, red and black pepper. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 250 ml. A Mediterranean vegetable sauce: tomato, courgette and aubergine with basil, pine nuts and garlic. Warm it through and toss with pasta, or serve over grilled vegetables and bruschetta. Ingredients: tomato, courgette, aubergine, extra virgin olive oil, fresh basil, pine nuts, garlic, black pepper Usage tip: warm it for 5 minutes in a pan with a little extra virgin olive oil, then add your pasta. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Product of Sicily. A wild fennel pesto, the herb that defines Sicilian pasta con le sarde, rounded out with almonds, sun dried tomatoes, capers and a little anchovy. Toss it through pasta with a splash of cooking water. Ingredients: wild fennel (75%), extra virgin olive oil (11%), almonds (5%), sundried cherry tomatoes (5%), capers (2%), anchovies (2%). Usage tip: warm it for 5 minutes in a pan with a little extra virgin olive oil, then add your pasta. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Country style aubergines in extra virgin olive oil, with celery, mint, garlic and a hint of chilli. A ready antipasto, lovely on bread or alongside cheese and cold cuts. Ingredients: eggplants (75%), extra virgin olive oil (10%), celery (6%), mint (5%), vinegar (2%), garlic (1%), red hot chili peppers (1%) Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

There is a story behind this oil worth telling. Tenuta Cavasecca sits near Siracusa, between the Iblei mountains and the sea. The Ficara parents bought it in the nineties, and today it is run by their son Dario, who after studying economics at Bocconi and some time abroad chose to come back to the family land. Raw over a legume soup or a slice of bread, it is perfect. The details are below. DOP Monti Iblei val d'Anapo. Tonda Iblea 100% Extra Virgin Olive Oil, Sicily, Monovarietal Tonda Iblea (Firrisa) from Tenuta Cavasecca Tenuta Cavasecca EVOO is extracted only from the olives produced by the farm, in full compliance with the methods provided by the organic farming regimen. Firrisa is obtained by their Tonda Iblea trees. The olive harvest begins in mid-September. The olives are hand picked in order to minimize the risk of olive damage. The olives are then milled within 6 hours of collection through a cold extraction system. Then the EVOO is stored with the usage of nitrogen and at controlled temperature. This EVOO has a medium-light fruitiness. The bitterness and spiciness hints are perfectly balanced. The aroma of freshly cut grass and green tomato is manifested in all its evidence.

There is a story behind this oil. Tenuta Cavasecca sits near Siracusa, between the Iblei mountains and the sea, run by the Ficara family and their son Dario, who came back to the family land after studying economics at Bocconi. Zaituna is their most robust oil, an organic monovarietal pressed from old Siracusana trees, some of them centuries and even a thousand years old. The olives are hand picked from mid September and milled within six hours, then stored under nitrogen. Intense green with golden shades, with notes of almond, artichoke leaf and green tomato, an enveloping bitterness and a spice that lingers. Lovely raw over a legume soup, grilled vegetables or bread.

The Sicilian take on the famous Tuscan cantucci, by Aruci. Crunchy biscuits with roasted Sicilian almonds and raisins. Made to be dipped at the end of a meal in a sweet wine or a liqueur. Ingredients: Majorca flour (soft wholewheat flour), brown sugar, eggs, roasted Sicilian almonds (10%), raisins, candied oranges, seed oil, lemon juice, raising agent.

250 gr. Soft round almond cookies by Aruci. Whatever shape you give the dough, the slow bake rounds them all the same. Soft, simple, made with local ingredients the old way. Ingredients: soft wholewheat flour (Majorca), almond flour (30%), brown sugar, lard, honey, eggs, raising agent, lemon peel and lemon juice.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Anelli, little rings that catch light sauces and work beautifully in broths and with fish.

Pecorino Romano is one of the oldest cheeses there is: Roman legionaries already carried it with them. It is pure sheep's milk, hard, sharp and salty, made to be grated. It is the cheese of cacio e pepe, and together with guanciale it makes a proper amatriciana and carbonara. This one comes from the Cooperativa Allevatori Ovini in Sardinia, which means straight from the shepherds themselves. One grating and the dish changes: this is not Parmigiano, it is bolder, saltier, with more character. This Protected Designation of Origin cheese is produced exclusively by Cooperativa Allevatori Ovini using milk from Sardinian sheep breeds, ensuring authenticity and terroir in every bite. The 5-month minimum aging develops a distinctive sapid, intensely lactic character with subtle complexity. Its firm, eye-free paste and thin white rind make it ideal for grating over carbonara, amatriciana, and cacio e pepe, where its sharp, mineral notes elevate these classic Roman dishes. Made with thermised sheep's milk, native lactic ferments, and lamb rennet. 300g.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A fine sea salt blended with four peppers, ready to finish meat, fish, eggs or vegetables with a little aromatic heat. 90g. Ingredients: fine sea salt, four kinds of pepper. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Pappardelle, wide flat ribbons for rich sauces, game and mushroom ragù. Ingredients: durum wheat semolina. May contain egg, soy, mustard.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Mezze maniche, short tubes that suit fresh tomato sauces and legumes alike. May contain traces of soy and mustard.

Tumminello bakes Sicilian biscuits with heritage island grains like Timilia and Maiorca. Crumbly biscuits with dark Modica IGP chocolate. 210g. Ingredients: Timilia durum wheat flour 32.5%, brown sugar, Maiorca type 1 soft wheat flour 14%, fresh free range eggs 10%, organic dark Modica IGP chocolate, butter, fresh whole milk 7%, extra virgin olive oil 5.5%, salt, natural flavourings, raising agents.

Tumminello bakes Sicilian biscuits with heritage island grains like Timilia and Maiorca. Biscuits with candied orange and manna, the sweet sap of the Sicilian ash tree, with a hint of cinnamon. 210g. Ingredients: Timilia durum wheat flour 16.3%, brown sugar, Maiorca type 1 soft wheat flour, fresh free range eggs 10.2%, butter, extra virgin olive oil 6%, candied orange peel 3%, potato starch, fresh whole milk, manna 1.5%, manna syrup, cinnamon, salt, vanilla, acidity regulator, natural flavourings, raising agents.

Tumminello bakes Sicilian biscuits with heritage island grains like Timilia and Maiorca. Crisp lemon biscuits with bright Sicilian citrus, made lactose free. 210g. Ingredients: type 1 soft wheat flour 42.7%, brown sugar, fresh free range eggs 12.3%, candied lemon peel 9.6%, potato starch, extra virgin olive oil 5.3%, high oleic sunflower oil, salt, natural flavourings, raising agents.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Lumaconi, big snail shells with deep ridges that scoop up sauce. Lovely baked or with a rich ragù.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Made in Sicily. An anchovy spread, deeply savoury, with capers, mint, parsley and a little garlic. A spoonful melts into a sauce, or spread it thin on warm bread. Ingredients: anchovies (80%), extra virgin olive oil (10%), capers, mint, parsley, vinegar, black pepper, garlic.

Mulino Caputo's 00 Pizzeria flour, the benchmark for Neapolitan pizza and focaccia, milled from Italian wheat. Strong enough for a long fermentation and a proper rise, with a silky crumb. 1 kg.

Pastara makes Sicilian pasta from Russello, an ancient Sicilian grain grown mainly around Trapani. The grain is milled and the pasta drawn slowly, so it keeps a rougher surface that holds sauce and a gentle, nutty flavour. 500g. Shell shapes with ridges and a hollow that catch sauce, lovely with a tomato or a ricotta sauce.

Pastara makes Sicilian pasta from Russello, an ancient Sicilian grain grown mainly around Trapani. The grain is milled and the pasta drawn slowly, so it keeps a rougher surface that holds sauce and a gentle, nutty flavour. 500g. Small ridged shapes that hold tomato sauces well, lovely alla Sorrentina with mozzarella and basil, or with a ragu.

Pastara makes Sicilian pasta from Russello, an ancient Sicilian grain grown mainly around Trapani. The grain is milled and the pasta drawn slowly, so it keeps a rougher surface that holds sauce and a gentle, nutty flavour. 500g. Ribbon pasta for richer sauces: game ragu, mushrooms, or a good tomato sauce.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A Sicilian green olive spread, herbaceous with a gentle bitterness, 80g. The olives come from the countryside around Siracusa. Lovely for the aperitivo, on crostini, or in a sandwich. Ingredients: green olives (71%), extra virgin olive oil (17%), mint, parsley, capers, wild fennel, black pepper, white wine, vinegar. Important: picture is owned by Fratelli Burgio, forbidden to copy.

From the Tornillo family, makers of traditional southern Italian salumi. A dried Calitrana sausage from Campania with a gentle heat from chilli and the scent of fennel. Lovely sliced, on a pizza, or in your sauces. Vacuum sealed. Ingredients: pork meat, pork rind, salt, sugar (dextrose and sucrose), spices, chilli, fennel.

Savoiardi, the Italian ladyfingers, made for tiramisù: spongy enough to drink up the coffee, sturdy enough to hold the layers. 500g. Ingredients: wheat flour, eggs (26%), raising agents (sodium bicarbonate, ammonium bicarbonate), glucose syrup, natural flavourings, salt.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 85 gr - 170 gr. Made in Sicily. An artichoke spread in extra virgin olive oil, with herbs and a little vinegar. Lovely on bread, in a sandwich, or stirred through warm pasta. Ingredients: artichokes (62%), extra virgin olive oil (37%), wine vinegar, parsley, mint, oregano, black pepper, red pepper. The picture is copyrighted by Fratelli Burgio and cannot be reproduced.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. An organic Sicilian lemon jam, 90g, bright and zesty. Lovely on bread, with yogurt, or as a filling for tarts and cakes. Ingredients: lemons (52%), brown sugar (22%), lemon juice Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

From a small family bakery in Puglia, made the old way. Taralli are the classic Puglian savoury rings, boiled and then baked for that hard, satisfying crunch. These are made with extra virgin olive oil and white wine. The aperitivo snack that disappears before you notice. 400g. Ingredients: soft wheat type 0, white wine, pomace olive oil 16%, extra virgin olive oil 3%, salt.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A Sicilian black olive spread, smooth and intense, 80g. The olives come from the sun drenched countryside around Siracusa. Lovely for the aperitivo, as a sandwich spread, or on a cheese board. Ingredients: black Sicilian olives, extra virgin olive oil, mint, parsley, capers, wild fennel, black pepper, white wine, vinegar. Important: picture is owned by Fratelli Burgio, forbidden to copy.

Amaretti, the little almond macaroons made from apricot kernels, crisp and fragrant. Lovely with espresso or a dessert wine, and a classic in baking. 500g. Ingredients: sugar, apricot kernels 15%, egg white, corn flour, wheat flour, rice flour, whole wheat flour, raising agents, natural flavouring.

From Gustarosso in Campania, a smooth tomato passata: no skins, no seeds, just velvety tomato. The base for a quick sugo, a ragu or a pizza. 720ml. Ingredients: tomatoes, citric acid.

An organic extra virgin olive oil from Pantanello, a blend of three Sicilian cultivars: Moresca, Nocellara dell'Etna and Verdese. The olives are handpicked in September, early in the season, and pressed within hours so the taste stays bright and intense. It carries a DOP tied to the Tellaro valley of the Monti Iblei in south east Sicily. 500ml.

Pasta Armando's gluten free line is made for those who avoid gluten, from corn, rice and buckwheat flour, and still keeps a real pasta bite. Gluten free fusilli, the spiral that holds light sauces, with a real bite. 500 gr Ingredients: corn flour, rice flour, buckwheat flour (5%), emulsifier: E471. May contain traces of lupin and soy. Specifically formulated for celiacs.

Potato gnocchi from Pasta Armando, soft little dumplings ready in a couple of minutes. They take any sauce you like, from a simple tomato to butter and sage or pesto. 500 gr. Tomato and basil, butter and sage, or a four cheese sauce: gnocchi take them all.

In Café Mazahar, Merijn Tol lets the Mediterranean sun shine on your plate: from Beirut to Palermo, from east to west. A place where orange blossoms scent the air, you hear great music, and where long tables await with the most delicious dishes. Café Mazahar contains over eighty recipes – seventy of which are vegetarian or vegan – for modern Mediterranean comfort food, in which Merijn drew inspiration from the traditions of the Mediterranean. Because tradition must be celebrated today and carried into tomorrow. This cookbook offers a unique culinary perspective on the Mediterranean. Full of blissful, simple, and, as a bonus, healthy delights from morning till evening.

A soft wheat 00 flour from Granoro, made from the central part of the grain for a fine, clean flour. For bread, fresh pasta, cakes and pies, and for breading. 1kg.

Drago is a Sicilian maker of tuna conserves, working the fish the traditional way. 180 gr. A tuna spread with sun dried tomatoes in oil: the briny tuna meets the concentrated sweetness of the tomatoes. Spread it on toast or crostini, or stir it into warm pasta for an instant sauce.

Ciokarrua makes traditional Modica chocolate in Sicily. Modica chocolate is worked cold, so the sugar never fully melts: that is where its grainy crunch and intense cocoa flavour come from, a method kept alive on the island for centuries. 100g, 50% cocoa, with a light touch of wild mint for a cool finish.

Ciokarrua makes traditional Modica chocolate in Sicily. Modica chocolate is worked cold, so the sugar never fully melts: that is where its grainy crunch and intense cocoa flavour come from, a method kept alive on the island for centuries. 100g, 50% cocoa, with ginger for a warm, gentle spice.

Ciokarrua makes traditional Modica chocolate in Sicily. Modica chocolate is worked cold, so the sugar never fully melts: that is where its grainy crunch and intense cocoa flavour come from, a method kept alive on the island for centuries. 100g, 50% cocoa, with Sicilian chilli for a slow, warming heat.

Ciokarrua makes traditional Modica chocolate in Sicily. Modica chocolate is worked cold, so the sugar never fully melts: that is where its grainy crunch and intense cocoa flavour come from, a method kept alive on the island for centuries. 100g, 50% cocoa, with cinnamon, a spice woven into Sicilian sweets for centuries.

Ciokarrua makes traditional Modica chocolate in Sicily. Modica chocolate is worked cold, so the sugar never fully melts: that is where its grainy crunch and intense cocoa flavour come from, a method kept alive on the island for centuries. 100g, 50% cocoa, with finely ground coffee for an espresso edge.

An organic Sicilian spread of hazelnuts and carob, naturally sweet with less sugar than usual thanks to the carob. Lovely on bread, swirled into yogurt, or by the spoon. 100g. By Ciokarrua, the Modica chocolate maker.

An organic Sicilian gianduia spread, the classic blend of chocolate and hazelnut, smooth and rich. Lovely on bread or by the spoon. 100g. By Ciokarrua, the Modica chocolate maker.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Tubetti, small tubes, the heroes of minestrone and pasta e fagioli, and great in a cold pasta salad.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Mafalde, ruffled ribbons that hold full bodied sauces, melted cheese and meat ragù.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Linguine, flat strands for oil based and seafood sauces. Cooks in 11 to 13 minutes.

Balsamic Vinegar of Modena, aged three years in wood. Sweet and tangy, with a syrupy body. 500ml. An everyday balsamic for salads, grilled vegetables, aged cheeses and meats, or reduced gently into a glaze.

A fresh pesto made in Liguria to the original Genoese recipe, by Prà. The basil is Basilico Genovese DOP, blended raw with good oil, two aged cheeses, pine nuts and a little garlic. Toss it through pasta off the heat, with a splash of cooking water. 150g. Ingredients: Basilico Genovese DOP, extra virgin olive oil, Grana Padano DOP, Parmigiano Reggiano DOP, Italian pine nuts, Pecorino Romano DOP, sea salt, garlic.

Savini Tartufi is a Tuscan family house that has worked truffles for generations. An olive oil scented with white truffle, a few drops to finish crostini, fish, legumes, pasta, rice, salad or vegetables. 55ml. Ingredients: olive oil 98%, flavourings, dried white truffle (Tuber magnatum Pico) 0.1%.

Farro Grande Alpino, a large pearled spelt from the Belluno valleys. The hull is removed so it cooks in about 30 minutes while keeping its nutty character and minerals. Perfect for minestrone, grain salads and farrotti. 300g. We suggest soaking it for a few hours before cooking.

Cascina Bonfiglio is a small Sicilian maker of extra jams. The fruit is weighed before cooking, so each jar carries more fruit than sugar, and it comes from prized Sicilian groves. The result tastes of the fruit, not the sweetener. 280 gr. The apricots come from Sicily, with 110% fruit content for a rich, fresh, sweet taste. Ingredients: apricots (pulp and juice) 110%, sucrose, lemon juice. Important: this picture is copyrighted by Cascina Bonfiglio and cannot be reproduced.

Cascina Bonfiglio is a small Sicilian maker of extra jams. The fruit is weighed before cooking, so each jar carries more fruit than sugar, and it comes from prized Sicilian groves. The result tastes of the fruit, not the sweetener. 280 gr. Made from cherries grown around the Sosio reserve. Perfect with cheese, on a croissant, or on toasted bread. Ingredients: cherries (pulp and juice) 100%, sucrose. Important: this picture is copyrighted by Cascina Bonfiglio and cannot be reproduced.

Cascina Bonfiglio is a small Sicilian maker of extra jams. The fruit is weighed before cooking, so each jar carries more fruit than sugar, and it comes from prized Sicilian groves. The result tastes of the fruit, not the sweetener. 280 gr. Made in Sicily, strawberries with real vanilla beans, 110% fruit. Ingredients: strawberries (pulp and juice 110%), sucrose, lemon juice, vanilla beans (0.38%).

Selected Italian delicacy from Chiara's Food.

Selected Italian delicacy from Chiara's Food.

From the Tornillo family, makers of traditional southern Italian salumi. Flat cured pork belly, the southern answer to bacon. Slice it for a board, or cut it into strips to render down for pasta and sauces.

Aranciata BIO is a premium Sicilian soft drink crafted from 100% organic oranges sourced directly from Sicily's sun-drenched groves. This 275ml bottle delivers authentic citrus flavor without artificial additives, preservatives, or high-fructose corn syrup—just pure, vibrant orange essence. Tomarchio's commitment to organic farming ensures every sip captures the natural sweetness and complexity of Sicilian citrus at peak ripeness. Perfect as a refreshing standalone beverage or as a sophisticated mixer for aperitivos and cocktails. An ideal gift for those who appreciate genuine Italian craftsmanship and clean-label beverages.

Discover the authentic taste of Sicily in every sip. This 275ml bottle of Limonata BIO delivers pure refreshment crafted from 100% organic Sicilian lemons, carefully selected and pressed to preserve their vibrant citrus character. Tomarchio's time-honored recipe captures the essence of sun-ripened fruit without artificial additives, offering a naturally balanced sweetness and bright acidity. Perfect as a standalone refreshment, a sophisticated mixer for cocktails, or a nostalgic taste of Italian tradition. Ideal for those seeking genuine quality and transparent sourcing in their beverages.

BIO Cola Tomarchio is a premium soft drink crafted from 100% Sicilian organic Siracusa lemons and authentic cola nuts, delivering a sophisticated balance of citrus brightness and classic cola character. This 275ml bottle captures the essence of traditional Italian beverage craftsmanship, combining natural ingredients with meticulous sourcing. The organic certification ensures purity without artificial additives, while the distinctive Siracusa lemon—prized for its aromatic complexity—elevates this cola beyond conventional soft drinks. Ideal for those seeking an authentic, ingredient-driven alternative that honors Italian culinary traditions.

Discover the authentic taste of Sicily with Tomarchio's Chinotto BIO, a premium soft drink crafted exclusively from 100% organic Sicilian chinotto citrus. This 275ml bottle captures the distinctive bitter-sweet character and aromatic complexity that defines this iconic Italian beverage. Chinotto offers a refined alternative to conventional sodas, delivering a sophisticated flavor profile with natural carbonation and no artificial additives. The organic certification ensures you're enjoying a pure, sustainably sourced product that honors traditional Sicilian production methods. Perfect as a standalone refreshment or as a versatile mixer for aperitivos and cocktails, this is an essential addition to any premium Italian pantry.

Giusti is the oldest balsamic vinegar house in the world, founded in Modena in 1605, and still ages its vinegars the slow way in long series of wooden casks. The 1 Gold Medal, aged six years in wood. Light and elegant rather than syrupy, with fresh spice and a perfumed character. 100ml. How to use: raw or warmed gently. Great in vinaigrettes and marinades, reduced in a pan for caramelised onions or a sauce, or simply over raw vegetables and salads.

Giusti is the oldest balsamic vinegar house in the world, founded in Modena in 1605, and still ages its vinegars the slow way in long series of wooden casks. The 3 Gold Medals, aged twelve years, from Giusti's historical collection. Dense, rich and fruity with a mellow sweetness. 100ml. How to use: beautiful over a simple tomato, on burrata or caciotta, on a caprese, with white meat or roast beef, or over fresh fruit and fruit based desserts. A few drops go a long way.

Giusti is the oldest balsamic vinegar house in the world, founded in Modena in 1605, and still ages its vinegars the slow way in long series of wooden casks. 100ml. The 3 Gold Medals balsamic infused with black truffle until balanced. Dense, intense and aromatic. How to use: made for meat, cheese, eggs and mushrooms. Excellent on fresh pasta, porcini risotto or a Parmigiano cream, on tartare, omelettes, polenta, canapes and pizza.

Mulino Caputo's active dry yeast, 100% Italian and made from Italian molasses. High fermentation power for a light, fragrant dough. Ideal for pizza. Gluten free. 100g.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Spaghettone, a thicker spaghetti with a sturdier bite, for bolder sauces. Cooks in 13 to 14 minutes.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Farfalle, the little butterflies. Light sauces, creamy sauces, and cold pasta salads.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 90g. Strattu is Sicily's sun dried tomato extract: tomato paste spread on wooden boards and dried under the summer sun until it turns dark, dense and intensely savoury. A small spoonful gives sauces, braises and seafood a deep tomato base. Use it sparingly, it is concentrated.

Caffè Fiume is a micro roastery in Sicily. Andrea, the owner and roaster, hand builds his blends from premium beans. You can taste this coffee at La Bottega too. 500 gr. Cremosa: 80% robusta, 20% arabica. Strong character with a fruity side, hints of dark chocolate, spices and toasted cereals.

Caffè Fiume is a micro roastery in Sicily. Andrea, the owner and roaster, hand builds his blends from premium beans. You can taste this coffee at La Bottega too. 500 gr or 1 kg. Gran Miscela is the favourite, a 50 robusta and 50 arabica blend. Strong and round, dark chocolate and hazelnut, with a citrus finish of orange and bergamot.

Caffè Fiume is a micro roastery in Sicily. Andrea, the owner and roaster, hand builds his coffees from premium beans. You can taste this coffee at La Bottega too. 250 gr. A single origin from Alto Caparaó, Minas Gerais, Brazil, varieties Red Bourbon and Red Catuaí. Velvety and creamy, sweet, with low acidity and notes of dried fruit, chocolate, caramel and a cane sugar finish.

The book about Artusi from Saskia Balmaekers, the founder of the Dutch blog about Italy 'blog ciao tutti' Not to be missed!

A passata of 100% yellow tomatoes from Puglia, handpicked and processed within 24 hours. Dense and pulpy, naturally sweet with low acidity, with no salt added. Beautiful on pasta or pizza for a golden sauce. 500g. Ingredients: 100% yellow tomatoes.

The Marrazzo family makes its preserves in Campania, in the tradition of the south, working sustainably with km 0 raw materials. Peeled Neapolitan tomatoes in their pulp with a basil leaf, processed by hand within hours of harvest. Sweet and aromatic. 450g.

The Marrazzo family makes its preserves in Campania, in the tradition of the south, working sustainably with km 0 raw materials. 420g, Campania. Peeled San Marzano tomatoes with their juice and a basil leaf, hand processed within hours of harvest. Firm pulp, few seeds, sweet with a gentle acidity. The classic for a real Neapolitan sauce.

Savini Tartufi is a Tuscan family house that has worked truffles for generations. A truffle spread of mushrooms and black summer truffle, deep and savoury. Lovely on pasta, on warm bruschetta, or with grilled meats and aged cheese. 90g. Ingredients: champignon mushrooms, black summer truffle 3%, capers, anchovies, salt, spices, herbs.

Apicoltura Oliva 1850 is a family of beekeepers, six generations, working nomadic hives in the countryside of Solarino, near Siracusa. Organic Sicilian honey. 150 gr. Citrus honey, fresh and scented, elegantly sweet with a touch of acidity. Crystallises to a fine grain over time. Lovely with soft cheeses like fresh pecorino, taleggio or brie.

Apicoltura Oliva 1850 is a family of beekeepers, six generations, working nomadic hives in the countryside of Solarino, near Siracusa. Organic Sicilian honey. 150 gr. Sulla honey, from the French honeysuckle. Delicate and gently sweet, restrained, without a heavy aftertaste. Beautiful with fresh young cheeses like ricotta, primosale or young goat cheese.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. A pumpkin cream made with 90% pumpkin, velvety and gently sweet, 90g. Lovely spread on bread, stirred into risotto, or served alongside cheese.

Pastara makes Sicilian pasta from Russello, an ancient Sicilian grain grown mainly around Trapani. The grain is milled and the pasta drawn slowly, so it keeps a rougher surface that holds sauce and a gentle, nutty flavour. 500g. Cannelloni tubes to fill and bake, from Sicilian Russello grain.

Ciokarrua makes traditional Modica chocolate in Sicily. Modica chocolate is worked cold, so the sugar never fully melts: that is where its grainy crunch and intense cocoa flavour come from, a method kept alive on the island for centuries. 100g, 50% cocoa, with 10% roasted Sicilian almonds.

Ciokarrua makes traditional Modica chocolate in Sicily. Modica chocolate is worked cold, so the sugar never fully melts: that is where its grainy crunch and intense cocoa flavour come from, a method kept alive on the island for centuries. 100g. The intense one, 90% cocoa, for those who want maximum cocoa and very little sugar.

Ciokarrua makes traditional Modica chocolate in Sicily. Modica chocolate is worked cold, so the sugar never fully melts: that is where its grainy crunch and intense cocoa flavour come from, a method kept alive on the island for centuries. 100g, 70% cocoa and cane sugar, nothing else.

Tumminello bakes Sicilian biscuits with heritage island grains and Sicilian nuts. Soft little sweets filled with Sicilian pistachio and lemon, with Avola almonds. 270g.

Pasta Armando's gluten free line is made for those who avoid gluten, from corn, rice and buckwheat flour, and still keeps a real pasta bite. Gluten free penne, with a real bite. 500 gr Ingredients: corn flour, rice flour, buckwheat flour (5%), emulsifier: E471. May contain traces of lupin and soy. Specifically formulated for celiacs.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Spaghettino, a thinner spaghetti for light, oil based sauces and seafood.

Pasta Armando is made with 100% Italian durum wheat, drawn through bronze dies and dried slowly at low temperature. The bronze gives the pasta a rough, porous surface that holds sauce, and the slow drying keeps a firm, lasting bite. Penne lisce, smooth tubes for creamy sauces, ragù, and for timbales and bakes.

Materia is a small Puglian maker turning seasonal vegetables and fruit into contemporary creams and jams, made in small batches. A pumpkin and ginger jam: creamy, bright orange, sweet with a gentle spicy kick. Lovely with cheese, and good in both sweet and savoury dishes. 200g. Tip: try it with roasted pepper hummus. Ingredients: delica pumpkin (80%), ginger (2%), sugar, lemon juice.

Materia is a small Puglian maker turning seasonal vegetables into contemporary creams, often with a Japanese twist. A cream of summer courgettes with fresh mint, white miso and Filippo Cea almonds: light, aromatic and Mediterranean, inspired by the Japanese art of balance. 200g. Ingredients: striped courgettes from Puglia, extra virgin olive oil, white miso, Filippo Cea almonds, lemon juice, salt, mint.

Materia is a small Puglian maker turning seasonal vegetables into contemporary creams, made in small batches. A southern Italian classic in a jar: Apulian turnip greens meet intense sun dried datterino tomatoes, the bitter green and the sweet tomato in deep balance. 200g. Ingredients: Apulian turnip greens (Minervino Murge), dried datterino tomato, extra virgin olive oil, water, salt, garlic.

500g. A quick cooking corn flour, ready in about 3 minutes, naturally gluten free. Make a silky polenta as a base for ragù or mushrooms, or use it for crepes, coatings and rustic doughs.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. Whole garlic cloves seasoned in oil, ready to use. Drop them into a sauce, a soffritto or a roast for a mellow, rounded garlic note without the work of peeling and chopping. Important: this picture is copyrighted by Fratelli Burgio - Siracusa and cannot be used or reproduced.

A fig cream with Balsamic Vinegar of Modena, made from fresh fruit with no preservatives, additives or thickeners, so it keeps its colour and fragrance. Lovely with aged cheeses and on a cheese board.

Selected Italian delicacy from Chiara's Food.

Liola is a Sicilian extra virgin olive oil from Lu Trappitu, a blend of Nocellara del Belice and Moresca. The trees grow on the calcareous soil of Campobello di Licata, in the province of Agrigento. The olives are handpicked between mid October and early November and pressed within twelve hours, so the oil keeps its bright character. Gold with green accents, it smells of green tomato and cut grass, with an intense fruity taste and balanced notes of bitter and spicy. Lovely on fish, grilled meat, vegetables, soups and salads. The name is a nod to Pirandello's play Liola. 500ml.

Materia is a small Puglian maker turning seasonal vegetables into contemporary creams. A smooth cauliflower cream with tahini made from Ispica sesame, a Slow Food Presidium: the vegetal sweetness of cauliflower meets the warm, toasted note of sesame. Lovely on pasta, with grains and roasted vegetables, or as a base for creative dishes. 300g. Tip: try it with fresh raspberries and croutons. Ingredients: cauliflower (38%), water, potato, onion, extra virgin olive oil, lemon juice, tahini (sesame from Ispica, Slow Food Presidium), salt, nutmeg. Allergens: sesame. May contain traces of nuts, sulphites and soy.

Materia is a small Puglian maker turning seasonal vegetables into contemporary creams. A cream of three winter cabbages, curly kale, black cabbage (cavolo nero) and kale, grown in open fields. Green and herbal with a deep, gently bitter character. Lovely on warm bread, bruschetta and focaccia, or quickly tossed through pasta. 200g. Ingredients: curly kale (21.8%), black cabbage (21.8%), kale (21.8%), water, extra virgin olive oil, walnuts, salt. Allergens: contains tree nuts (walnuts). May contain traces of sesame, sulphites and soy.

Na.Ma makes pure nut spreads in Sicily: just the nut, lightly roasted and ground, nothing added. A spread of 100% pistachios, delicate and natural. Fill cakes and pastries, spread it at breakfast on bread or yogurt, or use it as a topping. 90g. No sugar, no additives, gluten free. A little oil on top is natural, stir before use. Ingredients: 100% pistachios.

Na.Ma makes pure nut spreads in Sicily: just the nut, lightly roasted and ground, nothing added. A spread of 100% Sicilian organic almonds, rich and velvety, with no additives or preservatives. Lovely in desserts and at breakfast. 90g. Ingredients: 100% almonds.

Na.Ma makes pure nut spreads in Sicily: just the nut, lightly roasted and ground, nothing added. A 100% peanut butter, ground at low temperature for a coarse, crunchy texture. Gluten free, sugar free, vegan. Spread it on bread or pancakes, fill desserts, or use it as a base for ice cream. 90g. Stir before use. Ingredients: 100% peanuts.

By Na.Ma in Sicily. A white chocolate and almond spread: creamy and milky, with the richness of almonds and the taste of white chocolate. 200g. Ingredients: almonds, powdered milk, sugar, almond oil. Emulsifier: sunflower lecithin. Allergens: almonds, milk, soy.

Materia is a small Puglian maker working seasonal vegetables. A classic Italian giardiniera: cauliflower, carrot, green beans, peppers, fennel and radish pickled in wine vinegar, sweet, savoury and tangy. Great in sandwiches, in salads, or on their own as an antipasto. 200g. Ingredients: vegetables in variable proportions (cauliflower, carrot, green beans, peppers, fennel, radish), salt, water, wine vinegar, sugar.

Na.Ma makes pure nut spreads in Sicily: just the nut, lightly roasted and ground, nothing added. A spread of 100% hazelnuts, with a coarse, crunchy texture. No additives, gluten free, no palm oil. Lovely in desserts or at breakfast on bread or yogurt. 90g. Stir before use. Ingredients: 100% hazelnuts. Allergens: hazelnuts.

By Na.Ma in Sicily. A chocolate and hazelnut spread with no added sugar, smooth and rich. Lovely on bread or by the spoon. 200g.

Sari grows and dries botanicals on the slopes of Etna in Sicily. A citrusy, warming herbal tea of orange, apple, calendula and chilli, with fruit and flowers from the Etna terraces. 10 bags x 2g. Ingredients: orange, apple, calendula, chilli pepper.

Sari grows and dries botanicals on the slopes of Etna in Sicily. A sweet, light infusion of couch grass, yarrow, mint and fennel, fresh and gently herbal. Lovely before or after a meal. 10 bags x 2g. Ingredients: couch grass, yarrow, mint, fennel.

Sari grows and dries botanicals on the slopes of Etna in Sicily. Dried bay leaves from Etna, for soups, sauces, braises and broths. 12g.

Sari grows and dries botanicals on the slopes of Etna in Sicily. A bold, aromatic infusion of helichrysum, sage, lavender and olive leaf, grey green with a deep Mediterranean character. 10 bags x 2g. Ingredients: helichrysum, sage, lavender, olive.

The Burgio brothers are a Sicilian family whose deli was born in 1978 in the countryside of Solarino and today sits inside the Ortigia market in Siracusa, where the stalls look out to the sea. They keep alive the flavours of the island, working the old way and without preservatives. 60 gr. Made in Sicily. Salcappero is ground capers and sea salt: a seasoning that carries all the briny, herbaceous punch of capers in a pinch. Use it in place of salt on fish, pasta, salads, eggs or tomatoes. Ingredients: capers, sea salt.

Sari grows and dries botanicals on the slopes of Etna in Sicily. Dried mint from Etna, for teas, sauces and salads. 7g. Ingredients: mint.

Sari grows and dries botanicals on the slopes of Etna in Sicily. Dried thyme from Etna, rich in aromatic oils, lovely with meat and fish, or in lemon and thyme cookies. 12g. Ingredients: thyme.

Sari grows and dries botanicals on the slopes of Etna in Sicily. Dried sage from Etna, for butter sauces, roast meats and infusions. 10g. Ingredients: sage.

Sari grows and dries botanicals on the slopes of Etna in Sicily. Dried rosemary from Etna, for roast potatoes, meats, focaccia and oils. 12g. Ingredients: rosemary.

A crunchy, crumbly shortbread by Ciokarrua, studded with dark Modica PGI chocolate chips. Gluten free, dairy free and vegan. 130g. Ingredients: rice flour*, Sicilian almonds*, coconut oil*, powdered sugar* (sugar*, tapioca starch), Modica PGI chocolate 7% (minimum 70% cocoa, cocoa mass, cane sugar), Sicilian fleur de sel. (*organic)

From the Tornillo family, makers of traditional southern Italian salumi. A soft, non spicy local sausage with fennel. Eat it as is or cook it slowly to enrich your dishes. Ingredients: pork, pork rind, salt, spices, fennel, dextrose, sucrose, antioxidants, preservatives.

Join us for our monthly Tiramisu Workshop! When: Sunday 28 June 2026 from 18:30- 20.00 Where: La Bottega by Chiara's Food Ticket: 39€ Only 12 spots available! What is included? 1 soft drink included you will learn how to make the classic Italian Tiramisu according to the recipe of our Tiramisu chef Alexandra 2 tiramisu to bring home 10% discount on all products purchased in the store Please let us know - in advance - if you have any allergies or dietary preferences. The picture is just an example of how to present the tiramisu or prepare it home. Storing it in a nice container it's amazing and makes the difference with your guests!

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 180g. A ready cuttlefish sauce in its own ink, deep and savoury. Toss it through pasta or risotto for an instant nero di seppia. Ingredients: tomato concentrate (60%), cuttlefish (25%), cuttlefish ink (5%), seed oil, corn starch, chili pepper, parsley, white wine, onion, sugar, salt.

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 290 gr. Small chilli peppers stuffed with tuna, a classic Italian antipasto with a bit of heat. Straight from the jar, on bread, or on a board. Ingredients: chili pepper (42%), sunflower oil, tuna (18%), capers, wine vinegar, salt. Acidifier: E330.

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 190 gr. Yellowfin tuna pieces in olive oil. Tender and versatile, for salads, pasta, or simply on bread. Ingredients: tuna (66%) (Thunnus albacares), olive oil, salt.

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 200 gr. Mackerel fillets in olive oil, rich and full flavoured. Lovely in a salad or on toast. Ingredients: mackerel 65% (Scomber japonicus), olive oil, salt.

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 180 gr. Hand worked marinated anchovies with a touch of chilli, bright and tangy. A perfect aperitivo bite on buttered bread. Ingredients: anchovies (55%) (Engraulis encrasicolus), sunflower oil, chili pepper, salt, wine vinegar. Acidifier.

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 100 ml. Colatura is the amber anchovy extract of the Amalfi Coast, drawn from anchovies aged under salt. A few drops give pasta, vegetables or a dressing a deep, savoury umami hit. The secret of a real spaghetti alla colatura. Ingredients: salted anchovy extract, salt.

Selected Italian delicacy from Chiara's Food.

Join us for our monthly Pasta Workshop. Learn how to make pasta with knives, pasta machines or rolling pins. Easy, efficient, tasty! When: Tuesday 16 June 26 from 18:30 - 21:30 Where: La Bottega by Chiara's Food Only 12 spots available What is included? 3 hours of fun 1 drink included welcoming appetizers prepared with our Sicilian products you will learn how to make 2 pasta ripiena: ravioli and tortelli for example. Be open and have fun together. With the help of one of our Pasta Chefs we will then season the pasta with our Sicilian sauces and eat them all together digital recipe of "how to prepare the pasta at home" the sauces we will use to season the pasta and the pasta will be most likely vegetarian but please let us know - in advance - if you have any allergies or dietary preferences. The pasta you see in the picture is just an example of what we can potentially prepare during our event!

Thursday 25.6.26 | 18:45-21.15 Our 8th edition is coming!! After the great success of our previous wine tastings, we are organizing it again.. Join this exclusive, tasty, convivial experience. We always taste new wines! What? • 3 Italian wines explained & tasted. By Giulia Malagoli, certified sommelier ( organic, natural and non natural)• 3 food bites prepared by our Alexandra, Ali e Radici Ticket39€ only! Limited spots available IMPORTANT: please inform of any allergies and/or dietary preferences 3 days before the event. Standing event if we reach the full capacity. Better to bond with people and interact!

Join us for our monthly Pasta Workshop. Learn how to make pasta with knives, pasta machines or rolling pins. Easy, efficient, tasty! When: Wednesday 8.7.26 from 18:00 - 21:00 Where: La Bottega by Chiara's Food Only 12 spots available What is included? 3 hours of fun 1 drink included welcoming appetizers prepared with our Sicilian products you will learn how to make 2 pasta types: orecchiette & cavatelli for example. Or tagliatelle! Be open and have fun together. With the help of one of our Pasta Chefs tools: knives, we will make 'pasta al coltello' and rolling pins. Or pasta machine, according to the number of participants. we will then season the pasta with our Sicilian sauces and eat them all together digital recipe of "how to prepare the pasta at home" the sauces we will use to season the pasta and the pasta will be most likely vegetarian but please let us know - in advance - if you have any allergies or dietary preferences.

Join us for our monthly Pasta Workshop. Learn how to make pasta with knives, pasta machines or rolling pins. Easy, efficient, tasty! When: Wednesday 29.7.26 from 18:00 - 21:00 Where: La Bottega by Chiara's Food Only 12 spots available What is included? 3 hours of fun 1 drink included welcoming appetizers prepared with our Sicilian products you will learn how to make 2 pasta types: orecchiette & cavatelli for example. Or tagliatelle! Be open and have fun together. With the help of one of our Pasta Chefs tools: knives, we will make 'pasta al coltello' and rolling pins. Or pasta machine, according to the number of participants. we will then season the pasta with our Sicilian sauces and eat them all together digital recipe of "how to prepare the pasta at home" the sauces we will use to season the pasta and the pasta will be most likely vegetarian but please let us know - in advance - if you have any allergies or dietary preferences. The pasta you see in the picture is just an example of what we can potentially prepare during our event!

Join us for our monthly Pasta Workshop. Learn how to make pasta with knives, pasta machines or rolling pins. Easy, efficient, tasty! When: Wednesday 5.8.26 from 18:00 - 21:00 Where: La Bottega by Chiara's Food Only 12 spots available What is included? 3 hours of fun 1 drink included welcoming appetizers prepared with our Sicilian products you will learn how to make 2 pasta types: orecchiette & cavatelli for example. Or tagliatelle! Be open and have fun together. With the help of one of our Pasta Chefs tools: knives, we will make 'pasta al coltello' and rolling pins. Or pasta machine, according to the number of participants. we will then season the pasta with our Sicilian sauces and eat them all together digital recipe of "how to prepare the pasta at home" the sauces we will use to season the pasta and the pasta will be most likely vegetarian but please let us know - in advance - if you have any allergies or dietary preferences. The pasta you see in the picture is just an example of what we can potentially prepare during our event!

Join us for our monthly Pasta Workshop. Learn how to make pasta with knives, pasta machines or rolling pins. Easy, efficient, tasty! When: Wednesday 26.8.26 from 18:00 - 21:00 Where: La Bottega by Chiara's Food Only 12 spots available What is included? 3 hours of fun 1 drink included welcoming appetizers prepared with our Sicilian products you will learn how to make 2 pasta types: orecchiette & cavatelli for example. Or tagliatelle! Be open and have fun together. With the help of one of our Pasta Chefs tools: knives, we will make 'pasta al coltello' and rolling pins. Or pasta machine, according to the number of participants. we will then season the pasta with our Sicilian sauces and eat them all together digital recipe of "how to prepare the pasta at home" the sauces we will use to season the pasta and the pasta will be most likely vegetarian but please let us know - in advance - if you have any allergies or dietary preferences. The pasta you see in the picture is just an example of what we can potentially prepare during our event!

Join our monthly Tiramisu Workshop! When: Tuesday 21 July 2026 from 18:00- 19.30 Where: La Bottega by Chiara's Food Ticket: 39€ Only 12 spots available! What is included? 1 soft drink included you will learn how to make the classic Italian Tiramisu according to the recipe of our Tiramisu chef Alexandra 2 tiramisu to bring home 10% discount on all products purchased in the store Please let us know - in advance - if you have any allergies or dietary preferences. The picture is just an example of how to present the tiramisu or prepare it home. Storing it in a nice container it's amazing and makes the difference with your guests!

Join our monthly Tiramisu Workshop! When: Tuesday 18 August 2026 from 18:00- 19.30 Where: La Bottega by Chiara's Food Ticket: 39€ Only 12 spots available! What is included? 1 soft drink included you will learn how to make the classic Italian Tiramisu according to the recipe of our Tiramisu chef Alexandra 2 tiramisu to bring home 10% discount on all products purchased in the store Please let us know - in advance - if you have any allergies or dietary preferences. The picture is just an example of how to present the tiramisu or prepare it home. Storing it in a nice container it's amazing and makes the difference with your guests!

Join our monthly Ravioli & Tortelli Workshop. Learn how to make pasta with knives, pasta machines or rolling pins. Easy, efficient, tasty! When: Tuesday 7 July 26 from 18:00 - 21:00 Where: La Bottega by Chiara's Food Only 12 spots available What is included? 3 hours of fun 1 drink included welcoming appetizers prepared with our Sicilian products you will learn how to make 2 pasta ripiena: ravioli and tortelli for example. Be open and have fun together. With the help of one of our Pasta Chefs we will then season the pasta with our Sicilian sauces and eat them all together digital recipe of "how to prepare the pasta at home" the sauces we will use to season the pasta and the pasta will be most likely vegetarian but please let us know - in advance - if you have any allergies or dietary preferences. The pasta you see in the picture is just an example of what we can potentially prepare during our event!

Join our monthly Ravioli & Tortelli Workshop. Learn how to make pasta with knives, pasta machines or rolling pins. Easy, efficient, tasty! When: Tuesday 11 August 2026 from 18:00 - 21:00 Where: La Bottega by Chiara's Food Only 12 spots available What is included? 3 hours of fun 1 drink included welcoming appetizers prepared with our Sicilian products you will learn how to make 2 pasta ripiena: ravioli and tortelli for example. Be open and have fun together. With the help of one of our Pasta Chefs we will then season the pasta with our Sicilian sauces and eat them all together digital recipe of "how to prepare the pasta at home" the sauces we will use to season the pasta and the pasta will be most likely vegetarian but please let us know - in advance - if you have any allergies or dietary preferences. The pasta you see in the picture is just an example of what we can potentially prepare during our event!

Selected Italian delicacy from Chiara's Food.

Giusti is the oldest balsamic vinegar house in the world, founded in Modena in 1605, and still ages its vinegars the slow way in long series of wooden casks. 150ml. A balsamic cream, denser and a little sweeter, made for drizzling. Perfect on desserts, fresh cheeses, strawberries and grilled vegetables, where you want the line of balsamic to stay put on the plate.

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 400 gr. White tuna (alalunga) fillets in olive oil, prized for their pale colour and delicate taste. Ingredients: tuna (66%) (Thunnus alalunga), olive oil, salt.

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 410 gr. Anchovy fillets in oil, ready to lay on bread, melt into a sauce, or use in pasta. Keep in a cool place; best within 12 months. Ingredients: anchovies (55%) (Engraulis encrasicolus), sunflower oil, salt.

Delfino Battista is an Italian house specialising in tinned fish, working anchovies, tuna and mackerel the traditional way. 600 gr. Hand worked salted anchovies, packed under salt and brine the old way. Rinse and fillet them for the deepest anchovy flavour. Ingredients: anchovies (66%) (Engraulis encrasicolus), salt, brine.

We are organising a great Summer Italian Wines tasting with our friends at Corkin Wijn and the whole food pairing will be tomatoes based.. Friday 10.7.26 | 19-21.30 After the great success of our previous wine tastings, we are organizing it again.. with a special twist! Join this exclusive, tasty, convivial experience. What? • 4 Italian wines explained & tasted. By Corkin Wijn• 4 tomatoes based food bites prepared by our Alexandra, Ali e Radici Ticket39€ only! Limited spots available IMPORTANT: please inform of any allergies and/or dietary preferences 3 days before the event. Standing event if we reach the full capacity. Better to bond with people and interact!

Tumminello bakes Sicilian biscuits with heritage island grains and Sicilian nuts. Soft Sicilian cantucci with ground Avola almonds and dark Modica IGP chocolate, finished with candied orange. Lovely with a sweet wine like zibibbo or passito. 270g. Ingredients: Sicilian ground almonds 34%, sugar, wheat flour, organic dark Modica IGP chocolate 12% (cocoa mass, organic whole cane sugar, cocoa 70% minimum), pasteurised egg yolk, butter, pasteurised egg white, multiflower honey, almond paste, wheat starch, cinnamon, natural flavourings, sweetener: sorbitol, raising agents.

Selected Italian delicacy from Chiara's Food.