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.


Sicilian extra virgin olive oil DOP Val di Mazara, Castle of Resuttana, Rewarded Oleifici Barbera


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Barbera extra virgin olive oil DOP Val di Mazara Resuttana Castle amber green colour with golden yellow reflections. The nose has a delicate bouquet with aromas of grass and hints of green tomatoes. The taste is fruity with hints of green tomatoes and sweet almond

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D.O.P. "Val di Mazara"

Type of oil
Extra Virgin olive oil D.O.P.
80% 10% 10%, Biancolilla, Cerasuola, Nocellara del Belice
Area of origin
Central Sicily
High Hill
Collection period
Harvesting technology
Hand picking
The extraction system
Pressed within 24 hours of harvesting, extraction with continuous cycle plant, natural settling and decanting
Using natural drapes
Oil from the green color amber with golden yellow reflections
Delicate bouquet with aromas of grass and hints of green tomatoes
Fruity with hints of green tomatoes and sweet almond
Raw fish and pickled, fresh cheese and vegetable soups
More than 5000 olive growers, 12 mills and the attention to quality lead on your tables this unique product. From the mountains of Palermo to the hills of Agrigento our consortium members provide the best of the best.

The company

The history of this renowned company begins towards the end of 1800, with Renzo Barbera, which, at his estate of San Lorenzo ai Colli, delighted to cultivate citrus and olives. In 1894 Renzo transformed his passion for the land into a thriving activity, until in 1910 was called to Government Salandra. The activity passed into the hands of his son Manfredi, who showed great entrepreneurial skills, giving immediate boost to the company: demonstration of this development was the awarding of two gold medals with oil of Barbera at the inauguration of the Eiffel Tower in Paris. Afterwards, the innovative capacity of Manfredi senior (son of the first Manfredi) was not slow to come forward and became the first to pack glass oil. At that time, the companyHe delivered his oil tyrrhenia navigation and the catering Manager asked his grandfather Manfred of think of Cruets for the restaurant. The input was immediately seized, Manfredi found in Murano great artisan cruet to use for its precious oil. It was a great success! Since that time the company made the oil exclusively in glass bottles and cans. The old Wineskins were things of the past. To assist the young Lorenzo's father, said Renzino, eclectic and genial personality. Great poet, passion inherited from the family of mom Carolina Natoli, grows mixed between words and oil. But in fact he had such fantasy: Manfred senior in years ' 60 economic boom develops another novelty for the company, "the oil must". Shortly thereafter becomes international referee for designation of COI (International Olive Oil Council). Today the company is owned by Manfredi junior and Grandpa resembles in appearance and character. He was an industrialist capable of conceiving the modern factory, but with a visceral attachment to tradition. His heir has insight that you need to move into foreign markets where oil is as good as the Sicilian

must be exported.


1900-international dog show in Paris: 4 gold medals.

1904-Saint Louis Grand Prize: 2 gold medals.

1906-Palermo international Exposureand Monreale:

Grand Prix and gold medal.

1998-Restaurant Show, New York:

1 St prize.

1999-SOL, Verona: Golden Lion Award and honorable mention for extra virgin olive oil "Frantoia."

2000-Fancy Food Show, New York: Finalist category 1 St Prize Category olive oil dressings.


Verona: special mention to quality for extra virgin olive oil "Frantoia". International competition "Mario Solinas", international olive oil Council Madrid: 1° Prize for extra virgin olive oil "Frantoia". 10° International Extra Virgin olive oil Competition "L'orciolo d'Oro", Pesaro: Distinction for extra virgin olive oil "Stupor Mundi".

2003-competition "L'orciolo d'Oro", Pesaro: distinction as medium fruity oil "Stupor Mundi". L.A. COUNTY FAIR contest, Los Angeles: Gold Medal for oil "Stupor Mundi", silver medal for the packaging of the oil "Stupor Mundi".

2004-competition L.A. COUNTY FAIR, Los Angeles: Gold Medal for oil "Stupor Mundi". L'orciolo d'Oro "competition" Pesaro: 3° prize as fruity olive oil "Stupor Mundi" Distinction "Frantoia."

"Manfredi & Sons Barbera S.p.A." is now one of the most advanced international oil companies, whose products are produced and bottled according to the highest quality standards and igienicoalimentari. Plants and production are guaranteed by leading certification systemscation ISO 9001, ISO22005:2007 International, BRC (British Retail Consortium) certified, Certified IFS (International Food standards).

The historical site is located on via Emerico Amari in Palermo, to which, in 2003, it was added a modern manufacturing plant in sunny and lovely Custonaci <, in the province of Trapani./p>


The latter was created and equipped with the most technologically advanced production systems, and is divided into three operational cores: the storage area, the experimental oil mill, the deposit. The warehouse storage of the finished product is entirely controlled temperature environment, hosts large silos at a controlled temperature of 18° C where the oil is kept under nitrogen against oxidation, and its storage capacity amounts to about 7,000 tons. Next to the storage area we find the packaging room: four fully automated lines, each reserved for packaging bottled oil, Tin and pottery.
Even at this stage the use of nitrogen is central to ensure a tight seal of the product at the highest levels and an optimal preservation over time. The experimental oil mill, the first of its kind in the world, is housed in the second building: a revolutionary system that makes piloting his punto strength.


All stages of preparation of the olives-selection, cleaning and crushing-take place in an outdoor area, in order to maintain absolutely pristine on inside where the kneading, the most delicate phase.
As regards the process of crushing, no other company in the world can boast as many as four different types of olives: disc pressing, hammers, stone roller opposed and pitting. Finally, the third building, where the temperature is automatically set at 18° C to 365 days a year, is intended for the storage of the finished product and packaging industry.



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