Sweet bakery craft, made by Fiasconaro, master bakers in Sicily, with chocolate and PEAR William heart covered with white frosting and crisps, chocolate.
Hand-wrapped, stands out for the high quality of the raw materials used.
The black olive paste with dried...
The most famous Sicilian wine in the world, a jelly whose strength is tempered by the delicacy of cinnamon. < br/>Ideal combination with cheese Ragusano, goes equally well with marinated anchovies and tuna, even raw. Also excellent with meat and charcuterie, especially with the black pig Nebrodi. Along with peach and amaretto gives life to a macedonia...
Our Gelèe di Zibibbo It is sweet and aromatic, gives its best along with fresh sheep's milk ricotta. < br />Perfect in combination with all the fresh cheese or cheeses, surprises on blue-veined, particularly on Roquefort. Excellent also as a Crankset for desserts and fruit salads.
Our Insolia wine < gelèe/strong > It is an ideal for garnishing of fruitcakes or fruit salad, pairing well with fresh cheeses, particularly goats. Interesting pairing with raw or lightly marinated fish, avocado and Crab Salad.
A refined and delicate jelly, full of natural extracts of rosa damascena that give it an intense and unmistakable. Great on all kinds of pastries and ice creams, belt every preparation with a touch of elegance. It goes well with goat cheese and blue cheese for a sophisticated contrast, able to enchant the palate.