extra-virgin olive oil

Discover farina arriminata, a velvety Sicilian soup made with wild fennel and semolina flour – simple, wholesome, and utterly comforting.

A rustic Sicilian focaccia filled with pork, onions and tomato - a beloved tradition from Ciminna, baked for the Feast of the Immacolata.

Discover this quick and simple recipe for oven-baked king prawns, a fragrant and elegant seafood main that’s sure to impress your guests!

Delve into the authentic Sicilian ragù potato gateau, affectionately known in Palermo as 'grattò di patati' – a hearty, indulgent treat steeped in tradition.

Delve into the authentic recipe for Lasagne Cacate, a sumptuous meat-based first course from the Modica and Palermo traditions, crafted for celebrations with a hearty ragù and velvety ricotta.

Bake the Favazza Termitana, the festive focaccia from Termini Imerese, studded with onions, anchovies, olives and caciocavallo cheese. A true whiff of authentic Sicilian spirit!

A fragrant, lighter take on the traditional Sicilian caponata - this apple version balances sweetness and savouriness in perfect harmony.

A simple yet intensely flavourful Sicilian antipasto: sun-dried tomatoes filled with herbs, pecorino and anchovies - a perfect Mediterranean nibble.

A golden semolina spiral filled with slow-cooked onions, pork and olives - a rustic Agrigento speciality traditionally enjoyed for San Martino.

Crisp, golden and irresistibly light - discover these Sicilian batter-fried artichokes, perfect as a festive starter or an indulgent winter treat.