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SICILY

Presentazione Sicily

Prodotti collegati a Sicily


Prickly pear jam

Prickly pear jam

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Prickly pear jam - 360 gr?
8.07 €

Carrots Novelle di Ispica I.G.P.

Carrots Novelle di Ispica I.G.P.

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Carote Novelle di Ispica I.G.P. - 1 Kg.
3.10 €
Cassetta Carote Novelle di Ispica I.G.P. - 10 Kg.
24.84 €

Pomodoro DATTERINO - SICILIA

Pomodoro DATTERINO - SICILIA

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Pomodoro Datterino Fresco 1Kg
7.25 €

Red Orange Sicily Juice

Red Orange Sicily Juice

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Arancia Rossa Sicilia da Spremuta - 1 KG
2.28 €
Arancia Rossa Sicilia da Spremuta - 12 KG
25.88 €

SAILED TOMATO OF SICILY

SAILED TOMATO OF SICILY

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Pomodoro Ramato 1Kg.
4.14 €

Yellow Sicily Melon

Yellow Sicily Melon

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Melone giallo di Paceco - 2 Kg. circa
6.21 €

Ready-Made Amberjack Sauce - La Bottarga di Tonno Group

Ready-Made Amberjack Sauce - La Bottarga di Tonno Group

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Sugo pronto alla Ricciola - gr. 200
3.93 €

Ready-Made Cuttlefish Ink Sauce - La Bottarga di Tonno Group

Ready-Made Cuttlefish Ink Sauce - La Bottarga di Tonno Group

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Sugo pronto al Nero di Seppia - gr. 200
3.93 €

Ready-Made Grouper Sauce - La Bottarga di Tonno Group

Ready-Made Grouper Sauce - La Bottarga di Tonno Group

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Sugo pronto alla Cernia - gr. 200
3.93 €

Ready-Made Sardines Sauce - La Bottarga di Tonno Group

Ready-Made Sardines Sauce - La Bottarga di Tonno Group

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Sugo pronto alle Sarde - gr. 200
3.93 €

Ready-Made Swordfish Sauce - La Bottarga di Tonno Group

Ready-Made Swordfish Sauce - La Bottarga di Tonno Group

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Sugo pronto al Pesce Spada - gr. 200
3.93 €

Ready-Made Tuna Sauce - La Bottarga di Tonno Group

Ready-Made Tuna Sauce - La Bottarga di Tonno Group

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Sugo pronto al Tonno - gr. 200
3.93 €

Tonno (Tuna fillet)Affumicato - Arcooro

Tonno (Tuna fillet)Affumicato - Arcooro

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Tonno Affumicato in trancio - 1.6 kg.
55.89 €

Black lentils Sicily - Azienda Agricola Agrirape

Black lentils Sicily - Azienda Agricola Agrirape

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Lenticchia Nere - 250 gr.
6.42 €

Chilli purée - Azienda Agricola Biologica Adamo

Chilli purée - Azienda Agricola Biologica Adamo

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Composta di Peperoncini - gr.220
6.83 €

Farina di grano antico Russello - Az. Agricola Biologica Adamo  (wheat Russello)

Farina di grano antico Russello - Az. Agricola Biologica Adamo (wheat Russello)

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Farina Russello - 1 Kg.
4.35 €

Italian Sicily Pine nuts (pinoli)

Italian Sicily Pine nuts (pinoli)

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PINOLI 250 gr.
24.84 €

Peaches in syrup from Leonforte

Peaches in syrup from Leonforte

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Pesche gialle sciroppate di Leonforte - 300 gr.
7.45 €

Red lentils Sicily - Azienda Agricola Agrirape

Red lentils Sicily - Azienda Agricola Agrirape

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Lenticchia rossa - 250 gr.
4.50 €

Nero dei Nebrodi (Nebrodi Mounts black pig) Raw Ham

Nero dei Nebrodi (Nebrodi Mounts black pig) Raw Ham

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Prosciutto di suino nero dei Nebrodi - 5,80 / 6,00 Kg.
399.51 €

Pecorino Siciliano DOP

Pecorino Siciliano DOP

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Pecorino Siciliano DOP - 500 gr.
18.63 €
Pecorino Siciliano DOP - 1 kg.
34.16 €

ZIBIBBO DI SICILIA PELLEGRINO

ZIBIBBO DI SICILIA PELLEGRINO

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ZIBIBBO DI SICILIA PELLEGRINO
9.31 €

BIANCO DI NERA - Cantina Milazzo

BIANCO DI NERA - Cantina Milazzo

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BIANCO DI NERA Vino Bianco Biologico Frizzante
15.80 €

MARSALA SUPERIORE VECCHIO FLORIO

MARSALA SUPERIORE VECCHIO FLORIO

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MARSALA SUPERIORE VECCHIO FLORIO
11.95 €

Vino Marsala - Terre Arse Florio

Vino Marsala - Terre Arse Florio

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MARSALA TERRE ARSE FLORIO 0,5 Lt.
17.49 €

Busiate Azienda Agricola Adamo

Busiate Azienda Agricola Adamo

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Busiate di Russulidda (biancuccia) Az. Agricola Biologica Adamo - 500 gr.
4.55 €

Post inerenti Sicily

With the approaching of summer, even if tasty and filling seasoning still remains very tempting, it’s not uncommon feeling like eating a fresher but still flavorful dish of pasta. The Trapanese seasoning is a sauce that surely satisfy these need, as you can sense it was born in Sicily, precisely in Trapani, the ideal place par excellence for this kind of recipes. Indeed it is a territory rich in local fresh products, whose combination give life to decise, characteristic, natural and healthy tastes as it is in this case: Sicilian fresh tomatoes, evo oil, Sicilian toasted almonds and raw sea salt. And these are exactly, without any addiction, the ingredients of the Seasoning for Pasta alla Trapanese - SoloSole, a product for which theSoloSole company motto “Sicily In a Jar” could be nothing but perfect.
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Simple but tasty, the risotto of the day is gorgonzola dop, Trentino Speck Cavalier Umberto Boschi and Pistacchi Sgusciati Sicilia - Nama Mandorle directly from the Etna slopes. The leitmotiv is the same: high quality ingredients, even without particular cooking processes, can lead to a good level final result. Starting from the basis with Acquerello rice carnaroli, the ideal for risotto, the softness of the gorgonzola is paired perfectly with the decise and sapid taste of speck, finally the characteristic intense taste of the green gold of Sicily to close the recipe.
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Today we’re in Sicily, here salted ricotta (grated as a seasoning and not to eat alone itself) is a serious matter, as the whole culinary art in the Region. The Caseificio Poma Gioacchino’s one is a product able to bring your recipes to the next level: a small craft cheese producer located in the hinterland of the Province of Trapani, where Gioacchino Poma, a true artisan of the Sicilian cheese making tradition, still realizes by hand all the production passages from manual milking to aging. The final result is a Mature salted sheep ricotta endowed with amazing aromatic and taste intensity, able at the same time to exalt the other ingredients, once you will have tried it you will always want a grated more.
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Cartagho Nero d'Avola - Mandrarossa is a Sicilian wine that doesn’t leave indifferent, starting from the name, deriving from the historical Carthage. A city, or better a population that in the ancient times widely influenced the cultural development of Sicily. Indeed, to underline the historical to the territory, the wine is a pure Nero d’Avola, which is one of the Sicilian wine varieties par excellence. In the past it was seen as a blended wine, with the passing of time it has shown more and more potential, personal and pleasant shades when in selective or careful wine making conditions. Cartagho Mandrarossa has been awarded with three glasses by gambero rosso, a further testament of the quality offered by the Sicilian winery. Intense red ruby color, the 12 months of barrique exalt the characteristics that the Nero d’Avola acquires during the refinement: mature fruit and spices aromas, while at the palate the 14% alcoholic volume are perfectly integrated in the aromatic range that goes from the vanilla to an almost floral note (very uncommon), maintaining a well velvety and direct tannin structure.
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The oranges season isn’t over yet, every Monday, directly from Sicily the Ribera Sicilian oranges arrive to our stock. In the photo you can see the Sicilian Ribera Juice Oranges (Arance di Ribera Dop), the smallest oranges but endowed with great juiciness. The taste intensity makes the orange juice pleasantly sweet and fresh, without forgetting the outstanding contribute in terms of vitamins#. The organoleptic properties of the Arance di Ribera D.O.P. of the Azienda Agricola Guarraggi keep perfectly unaltered due to the total lack of chemical treatments, to which the company have omitted renouncing to a perfect skin standard, preferring an higher quality of the final product.
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When you don’t live near the sea, it’s not always easy to find the products reminding its original aromas and flavors. Mare Puro (La Bottarga di Tonno Group) is placed in Custonaci, on the western side of Sicily, a stone’s throw away from the Mount Cofano marine reserve and the Bonagia tonnara, realities far away from the industrial fishing that influenced the company in turn. The products are obtained working the fresh fish, just fished following sustainable criteria in the Sicilian open sea (and in the case of the red tuna following the acquisition of official quotations), through craft techniques and the use of high quality ingredients, ad the Trapani sea salt, local excellence that contributes to elevate the quality of the fish which is great itself. Tuna bottarga, anchovy fillets, Bluefin tuna belly fillets - Ventresca di Tonno Rosso - Mare Puro are only some of the products to try, able to reproduce the sea authenticity .
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On Monday the first Ribera Oranges of the season are coming, after the difficulties due to the road practicability caused by the recent floods. By ordering them during the week end, they will be shipped on Monday, just harvested on this morning and in few hours you will have the true taste of Sicily on your tables. The Riberella DOP oranges , coming from the Azienda Agricola Guarraggi located in Ribera, are available in three kind, all of them 100% and not treated with chemical products (a completely perfect skin isn’t possible in nature) fit for every need: the fioroni oranges (sweeter and juicier), the table oranges and the juice oranges. Moreover other Sicilian citrus coming from the same area of Ribera are available, as the pink grapefruit, clementines and mandarins.
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It’s never the wrong moment for a new wine tasting, yesterday it was Mandrarossa turn. A Sicilian wine cellar with vineyards sprinkled in the southern area of Sicily, precisely in Menfi, in the province of Agrigento. It is an area endowed with a constant sun exposure and particular environmental conditions: the vineyards directly overlook the sea, absorbing both its air and ground properties, from the moment that the soil is partly sandy. We tried a local monovarietal, the COSTADUNE GRECANICO - Mandrarossa, a typical Sicilian wine. The color is straw yellow with greenish glares, it immediately stands out flower perfumes, reached by citrus aromas and a light apricot fragrance. The proximity to the sea gives a pleasant minerality , accompanied by citrus notes and an almond finale confirming its freshness and quaffable.
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It’s almost time! Pre order on our store now the Arance di Ribera dop, the most renowned Sicilian oranges. Indeed Ribera is the oranges locality par excellence, as the creation of a personal DOP disciplinary testify, which moreover guarantee the lack of any chemical additive or treatment. This variety distinguish itself from the others for its particularly sweet blonde pulp lacking of seeds and bitterness, the great organoleptic properties balance (vitamin A, B1, B2, C, sugars and mineral salts) and the exceptional ease to digest, so that it can be eaten after dinner too. There are three varieties available: Sicilian Ribera Oranges Fioroni (Arance di Ribera Washington Fioroni), Juice oranges of Sicily Ribera and Sicilian Ribera Oranges Table Navel variety (Arance di Ribera da Tavola), it is also possible to add Sicilian lemons Di Ribera, Pink Grapefuit sicilian from Ribera - Azienda Agricola Guarraggi and Sicilian Ribera Clementines/Mandarins - Az. Agricola Guarragi, composing your customized box.
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It is known that Marsala was born in Sicily nearly as a chance, with the adding of some spirit to the typical local Sicilian wine by an English merchant to preserve it better. The result was so good that it has become a stable presence at the English royal court also nowadays. If you are a true Marsala lover Marsala Superiore Riserva AEGUSA Florio is a sacred name, indeed with 97/100 points it is part of the top 20 Extraordinary Wines of the world of Wine Advocate’s chart. The very long aging in Florio cellars gives this wine an outstanding depth of flavors and shades, as the mature fruits, the multiple spices like licorice, the persistent and long minerality and an incredible fumè honey note. In our catalogue you can find so many different vintages of this Sicilian marsala, from the youngest 2001 up to the 1941, a 77 year old wine that any wine lover would do anything to taste.
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Sicily is historically a territory particularly suitable for the wine production, thanks to the great climatic and geological conditions. Moreover the marked biodiversity has favored the development of many different local vine varieties, among which the Zibibbo is one of the most well known. We've found in LIGHEA BIANCO DONNAFUGATA 2014 a very good Sicilian wine, lively golden yellow coloured, on the olfactory side the Mediterranean notes as almond, floral and apricot are well exalted, while at the palate a balanced saltiness stands out with a delicate citrus note, leaving a final really good taste in your mouth. Ideal pairing with all the fish based dishes, from the cruditè, to first courses and fry fish.
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Summer may be coming to the end, but your desire to eat good fish not and La Bottarga di Tonno Group is a masterpiece as it concern both fresh fish and conserved fish. This company is located on the western coast of Sicily, in Custonaci, so they're able to select the freshest and high quality Mediterranean fish from the adjacent sea directly every day. This direct and short chain guarantee our customers the possibility to have te real taste of the sea at their home all year long, having the great beneficial properties on health intact too. You will find fresh ones as Fresh bluefin red tuna fillet, or in oil products like the Sicilian anchovy filets - La Bottarga di Tonno Group or the manufactured ones as Tuna bresaola - La Bottarga di Tonno Group and Bluefin tuna bottarga, 1st choice 800/3000 - La Bottarga di Tonno Group.
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Sicily and Olives: a thousands year old tradition. There are many products that represent the expression of their origin territory, le olives certainly have a relevant place among these. In the region more than twenty different cultivar (olive tree varieties), of local origin and each of them with their own particular taste and organoleptic characteristics. The Agricultural Company Melia cultivates and processes the olives at a completely artisanal level in Alcamo, in the north-west area of the island, an ideal zone thanks to the constant presence of sun and wind all year long. The kind of olives cultivated by the company by the company is mainly the Nocellara del Belìce, endowed with a great aromatic-tasting intensity and pleasant bitter and lightly hot notes. The Pitted black olives in condiment - Az. Agricola Melia are great both during an aperitif or for the preparation of recipes too.
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Sicily has a territory endowed with a strong wine making vocation, the region historically is among the five best producers in Italy. A quantity characterized by great quality and variety, indeed there are 14 types of Sicilian local vineyards (the most well known Nero d'Avola, Perricone, Grillo, Cataratto, Zibibbo), have been added some international vineyards like Chardonnay e Syrah, which have received new peculiarities from the Sicilian ground. Today we will talk you about Cataratto IGP Terre di Sicilia - Az. Agricola Biologica Adamo, an organic wine, that represents perfectly the territory from which it comes from. It is born 100% from Catarratto white grapes, at the nose you can feel evident herbaceous and floral aromas. At the palate the primary tastes are citrus, on a second time tropical fruit with an alcoholic note, showing anyway an excellent balance and a pleasant sapid aftertaste.
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Usually products in oil are preserved in low quality oil, due to this the product loses quality both concerning the taste and genuineness. The SoloSole preserves are rigorously put in Sicilian extra virgin olive oil and only a minimum percentage of seeds oil, starting from seasonal vegetables cultivated and processed in Sicily. The result is the sincere taste of the home made preserves tradition spread for centuries in the Southern Italy, thanks to the artisanal processing that follows the traditional preparations of these typical specialties. Try the Aubergine Fillets - SoloSole, you won't regret it.
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If you haven’t already tried the P.D.O Ribera Oranges of Sicily, hurry up, they’ll be available only for few weeks. OIP sustains and promotes the natural products seasonality, in order to give the best possible products. As a consequence the Ribera oranges supply of the varieties Fioroni Oranges (Arance di Ribera Washington and Juice oranges of Sicily Ribera goes from the beginning of December to March nearly.
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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.
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If you want an healthy and tasty snack or give you recipe an unique touch the *Sicilian peeled, roasted, Coming exclusively from Sicily in the province of Trapani, they're at of the base of many of the great Sicilian desserts too. You can find different almonds in our store: toasted, raw peeled or raw with the skin, all of them from Nama Mandorle a specialized company growing and selecting the best Sicilian almonds.
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What a better start than a great orange juice for breakfast? It gives you both an unique sweet taste and a good quantity of Vitamin C to begin your day with the right energy. The Juice oranges of Sicily Ribera contain the best juice you will ever be able to find, as they're grown exclusively in the best part of Sicily (and of the world too) for oranges due to the unique climatic conditions and the particularly clay-rich soil. These Sicilian oranges are 100% natural and NOT treated with any chemical product or fertilizer, therefore they're skin isn't always perfect and shiny like the ones you find commonly.
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As we've just told you about our Christmas products and special Christmas boxes, so we're giving you one of the most famous and typical Italian Christmas recipes: the cotechino with lentils. In this case we're using the Musetto - Salumificio Lovison, which is a very special kind of cotechino famous among all the Italian gastronomy passionates and chefs. Many things makes this product different from the average cotechino, from the meat which come from 100% Friulian porks bred without GMO animal feeds , to the part of the pork used (cheeks, throat, shin and rind) and the secret mixture of spices which make it both tasty and delicate. Ingredients: Musetto - Salumificio Lovison, Black lentils Sicily - Azienda Agricola Agrirape, onion, carrot, celery, vegetable broth, Organic extra virgin olive oil - Adamo, bay leaf, salt, pepper. First, starting from cold water, make the musetto boiling for 3 hours. Meanwhile chop the onion, carrot and celery, put them in a wide frying pan with some evo oil and make them stir fry adding the lentils, covering all with vegetable broth and make it cook for 1 hour and a half adding a bay leaf. When the lentils will be ready season with salt and pepper, cut the musetto into slices and put them in the pan with the lentils.
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If you're searching for an original christmas present (or simply a present), don't worry, we have the right answer for you. The Citrus fruits of Sicily"Ribera" wooden crate - Ag. Company Guarraggi 6 kg. Oranges for juice 6 Kg. Oranges Fioroni Washington 3 kg. Clementine 2 kg. Natural Lemons is a true representative of the best Italian Oranges and Lemons, a gift that will assure the receiver's appreciation. Product description: The Agricultural Company Guerraggi (italian excellences 2016) is placed in Ribera, Magone locality, almost 4kms far form the sea, in the middle of an area in which the best Sicilian oranges have been being produced for centuries. The products we're selling are "Washington Navel" quality oranges, and there are 3 available varieties: the juice (smaller), the table and the fioroni (very big). The Guaraggi farm belongs to the consortium of Ribera oranges DOP and has applied for recognition of the IGP EU quality label for the Sicilian Ribera oranges.
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From today it is possible to order Sicilian Ribera oranges on our website. These aren't the average Sicilian oranges ones (which are a very good product anyway), they're from Ribera, the best place in the world to grow the sweetest and most juicy oranges with the ideal balance between sugars and acids. Our offer includes 3 kinds of oranges: Fioroni Oranges (Arance di Ribera Washington) Fioroni, Juice oranges of Sicily Ribera and Orange table Sicilian Ribera. Maybe you won't find a shining and perfect peel, but it is due to the total lack of any chemical treatment which make their as natural as possible.
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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.
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Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.
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Today fresh Red garlic from Nubia and Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore has just arrived picked up by our trusted farmer Bartolo of the Agricultural Company Balducco Fulgatore in Nubia (Sicily). Red garlic from Nubia is a variety characterized by an intense red color on the outside and an Allicin content over the average. This last substance is responsible for the garlic pharmacological properties and moreover it gives the typical aroma and intense taste. In fact the red garlic contrasts the development of some bacterias, it helps preventing cardiovascular diseases, regulates the arteries pressure and favorites the lowering of cholesterol percentage in blood. The red garlic from Nubia, thanks to the high content of allicin, contains the peculiarities of this product in a larger quantity than the other kind of garlic from other territories, fro this reason the concession of the PDO certificate is in progress.
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Sicily is a land full of many excellences as we talk about food products. But fewer and fewer companies can be said to make an artisanal and completely genuine product without using preservatives ora chemical additives. Agricultural Company Adamo is one of those companies which cultivates and realizes all their product without using any artificial tool or method. Today we're introducing you a very fresh, tasty and versatile product: Pistachio pesto - Azienda Agricola Biologica Adamo. Pistachio can be considered the "Sicilian land gold" and this pistachio pesto reflects the outstanding quality of this raw material. Adding it to a dish of good italian pasta or toasted bread it will enhance your recipe with its unique and incredible taste in a 100% natural way. Ingredients: Pistacchio 55%, Extra Virgin Olive Oil 44%, salt, balck pepper.
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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.
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With the summer and high temperatures you often would like to eat something fresh but tasty, Seasoning for Pasta alla Trapanese - SoloSole is a Sicilian typical sauce which is perfect for these hot days. Its ingredients are full of freshness and flavour, but at the same time they're also healthy and light as it contains only tomatoes, EVO oil, toasted almonds, basil and salt. All the the ingredients used by SoloSole are cultivated and harvested in Sicily, so we're talking about extremely high quality raw materials!
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If you have already been in Sicily you know Sicilian Caponata is a must. The simplicity and freshness of the ingredients make this recipe unique and sublime. So Agricultural Company Adamo as a true Sicilian has decided to produce the Sicilian Caponata Azienda Agricola Adamo following the recipe of their grandparents and using only fresh Sicilian ingredients.
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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.
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News riguardanti Sicily



Agostino Recca: Artisanal working processes of fish in Sicily
The Recca family has been linked to the artisanal working processes of fish for 4 generations. This mention is not only a reason of pride that guarantees the reliability and quality of the products, but it is also necessary to understand Agostino Recca's love for the tradition that has remained unaltered for almost a century. This value has been conserved through the passing of decades even though accompanied by a constant growth of the production volumes and the demanding customers. The unmodified artisanal methods followed by the company have revealed to be a winning ideal with the passing of time: this is witnessed by the higher and higher appreciation for Agostino Recca's product by the national and international markets. The company that in the 30s was born as a familiar one, nowadays is one of the most solid realities in the Fish Conserves in Italy. This goal is not only due to the high quality of the very selected fishing; which comes from Mediterranean Sea only, but also to the respect of the working processes that still nowadays follow the ancient methods which assure the finest quality and freshness of the final products.
Rick Stein's Mediterranean Escapes, BBC. from Agostino Recca Conserve Alimenta on Vimeo.

Rick Stein's Mediterranean Escapes, BBC. from Agostino Recca Conserve Alimenta on Vimeo.


- 05/04/2016 -



The Villalba Red Lentill Agrirape, produced in the heart of Sicily
It is low spread because all the processes of making, from the cultivation to the harvest, are hand made, in order to give us a product with extraordinary organoleptic properties. As for the Fava Larga, once the pods will be grown on the plant, the are let browning, than the whole plant is eradicated, and it is dried out, only after that the harvest can begin. It has small dimensions, lacking of cholesterol and poor in fats, rich in proteins it results particularly easily digestible and it is known for the marked aromaticity. The Red Lentil of Villalba Agrirape is a very aromatic and perfumed quality. It is produced in the heart of Sicily, it is a very important food thanks to its nutritional quality It fits perfectly the preparation of soups or as a side dish too, it is an food fool of fibers. It is easy to cook and it doesn't need to be dunked in water before cooking.

- 14/12/2015 -



Organic extra virgin olive oil from Sicily, new pressing 2015 - Azienda Agricola Adamo
The new Sicilian extra virgin olive oil from Adamo is now available. The price remains unchanged. This year's olive harvest was particularly good and the olive oil is excellent. Refill your stock!

- 21/10/2015 -



Fresh bluefin tuna fillet - A pearl of Sicily
The bluefin tuna from the Mediterranean sea is by far the best tuna because it is fished in the open sea on the coasts of Sicily with fishing rods. The tuna is of medium to large size. The tuna is vacuum packed by us on the day of shipment and shipped in Styrofoam boxes with dry ice. Delivery in 48-72 hours from dispatch.

- 20/07/2015 -



Fresh bluefin tuna ventresca - fresh from the coasts of Sicily
The Ventresca is the belly piece of the bluefin tuna. It is the highest quality piece of whole fish and is highly valued as a delicacy in Italy and abroad. Due to the higher fat content (healthy Omega3-6 fatty acids), this piece is particularly tender and tasty. The Ventresca ranges from belly up to the sides of the fish.

- 03/06/2015 -



Fresh bluefin tuna fillets - fresh from the coasts of Sicily
The bluefin tuna from the Mediterranean sea is by far the best tuna because it is fished in the open sea on the coasts of Sicily with fishing rods.

- 01/06/2015 -



Farm Adamo - The new crop of organic olive oil from Sicily is here
As of today, the newly pressed organic extra virgin olive oil of the 2014 crop by the company Adamo is available.

- 04/11/2014 -



Azienda Agricola Melia - Olives from Sicily
The olive variety Nocellara del Belice is a typical olive variety from Sicily, which carries the protected designation of origin (DOP = denominazione di origine protetta) of the European Union.

- 23/09/2014 -



The most famous salty Ricotta from Sicily
This ricotta is made ​​by hand. The salty ricotta is made according to the recipe of the traditional ricotta. The fresh cheese is left a long time to drain. Then the surface is rubbed with coarse sea salt. The maturation lasts 10 to 30 days. The salt is then removed and the ricotta is baked at 200°C in the oven until the surface is golden brown.

- 04/05/2014 -



GUARAGGI farm: best citrus fruits from Sicily
The Guaraggi farm belongs to the consortium of Ribera oranges DOP and has applied for recognition of the IGP EU quality label for the Sicilian Ribera oranges.

- 26/11/2013 -

Domande su Sicily

I had this wine in April in Sicily and I love it. Is it sold in the United States?
User: Becky Engle ( 16/05/2018)

Hi, Where can we buy your red tuna in cans in the United States. We brought some back from our trip to Sicily and don't want to eat any other tuna.
Thank you, Charles

User: ( 11/02/2018)

Do you stock minature (5cl) bottles of Limoncello for a wedding in Sicily in August'16? To use as favours? Thanks Angela
User: ( 13/02/2016)

I would like to purchase some wild oregano from Sicily by Solo Sole, but don't see a way to do so on your website. I signed up for your newsletter as it seems this is the only way to purchase it? Please advise. Thank you.
User: Lucy ( 17/08/2013)

I've come across this kind of salami backpacking through Sicily. It's great that I can order it and don't need to travel to Sicily every time I want to eat it. Though it would be a pleasure to return to Sicily :-)
User: james ( 10/10/2012)

I'm looking for black lentils from Sicily.
User: margret ( 04/10/2012)

You also sell sicilian olive oil. I've just been to Sicily and fell in love with their olive oil.
User: ( 22/09/2012)

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