The anellini cooked in the oven are one of the workhorse of the Sicilian culinary tradition, a typical tasty Sicilian pasta, great for the picnic and packed lunches too. During winter it is often protagonist of the family meals, in summer it becomes one of the must of the out of town lunch menù. They have the quality to keep good for many days as the best pasta al forno, usually seasoned with meatballs, ragù, aubergines, caciocavallo cheese and a sprinkling of parmigiano reggiano on the top for an impeccable crust. For a 100% Made in Sicily product we suggest you the Anellini - Pastificio Campo.

Moving the tastes of a traditional recipe to another dish reinterpreting them is a winning strategy. As it is for the risotto Acquerello - Carnaroli Rice with the aubergines parmigiana flavours, where the tomato sauce turns into confit Pachino cherry tomatoes, the aubergines are smoked and then cooked quickly in a pan with a little drizzle of evo oil. The fiordilatte mozzarella (or buffalo mozzarella if you prefer) is blended adding a little of milk becoming a cream used at the end to cream the risotto, while for the –basil a simple emulsion by blanching it, then in water and ice and finally blending it with evo oil and a little water.

If you're looking for some fresh and genuine seasonal vegetables and fruits, the specific section of our website offers a great variety and guaranteed quality. Moreover we have selected some products whose price is highly marked down at the reaching of 40kg (pallet format). Among these you can find: Pachino Cherry Tomatoes, Italian Potatoes, Sicilian lemons Di Ribera, Cime di Rapa Pugliesi, Purple Aubergines and many other. Check their availability on the website.

Today we're introducing you a recipe that can't be missed in a Southern Italy table, we're talking about the "Parmigiana di melanzane". Its origin dates back to the XV century when the Arabians brought the aubergines from India to Sicily, the recipe initially it's likely to have taken inspiration from the similar Turkish dish moussaka and it has evolved Without wasting further time, here's our version of this recipe. Ingredients: Purple Aubergines, Tomato purré - Masseria Dauna, Smoked Scamorza - Caseificio Voglia di Latte, Parmigiano Reggiano DOP, basil, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, frying oil. First of all cut the aubergines into slices and put them under a weight for some hours to drain the water (do during the frying they won't absorb the oil). Fry the aubergines in seeds oil until golden, meanwhile in a pan put a drizzle of evo oil and a garlic clove (that will be removed at the end) with the tomato sauce cooking for a few minutes adding some leaves of fresh basil. Take an high baking tray and so put some tomato sauce at the bottom, then some slices of fried aubergines, cover with the sauce, some slices of smoked scamorza and grated parmesan making two more identical layers. Cook it in the oven for 45 minutes at 180°, it will keep good for the next days too.

Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.

Why eating healthy always should mean tasteless? Of course we don't think so, and we will prove it giving you a recipe that is both healthy and tasty. It's all up to the raw material you use, in fact Tumminia pasta, differently from most of the other varieties of pasta, derives from an ancient Sicilian wheat which not only has a lot of benefits on our body, but is has also an unique and outstanding aroma which will make you fell in love with this product. So here's today's recipe: Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera with seasonal vegetables. Ingredients: 300g of tagliatelle fastuchera, seasonal vegetables (today we're using aubergines, zucchini, onions, fava beans and cherry tomatoes), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. Firstly cut the vegetables in small pieces, take a pan and make them stir fry together with a little EVO oil and seasoning with salt and black pepper. Then put the tagliatelle in boiling salted water for 3 minutes, then drain them saving a little of the boiling water. Put the tagliatelle in the pan finishing the cooking with the vegetables adding the cooking water (1\2 spoonfuls) for one minute nearly. If you want a touch of extra flavor you can add some mature salted sheep's ricotta.

Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.

Solo Sole has the power to put the true essence and tastes of Sicily in a glass can. The company is family-run and they pass down the traditional recipes through generations. The Sugo alla Norma is one of the most famous and traditional sauce of Sicily containing aubergines, tomato pieces, EVOO oil, garlic, salt and sugar. When you mix it with your pasta dish add a sprinkle of Mature salted sheep ricotta.