Gourmet

From sweet treats to savoury delights, add our famously rich carob syrup to marinades, sauces and dressings for a little extra va va voom. Or tickle your sweet tooth by drizzling over ice-cream, porridge or add to milk as a natural sweetener.

The pasta used for the fusilli is made from Durum wheat. It is a tricky wheat to work with compared to other varieties because it requires hot water (190°F hot) to release the gluten and integrate the wheat and liquid to form a smooth pasta. Once the pasta is formed into sheets and allowed to cool, it's rolled to a thickness of three-eighths-of-an-inch and then cut into thin ribbons.

This Tumminia Artisan Pasta made with ancient Sicilian wheat semolina was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

Penne rigate of ancient Sicilian durum wheat semolina perciasacchi. This Artisan Pasta, born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that, thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient Sicilian wheat flour, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta.

Esteemed chocolate of Modica, with irreplaceable taste of sicilian pistachio. A ancient Aztec recipe still in vogue, eternal. Its history is ancient, dating back to the Spanish domination of Sicily. It's characteristic of this process the eventual formation of a white coating on the surface of the chocolate, following the re-emergence of the cocoa butter.

One of the most popular chocolates in Italy is Modica chocolate, made in Sicily. The tradition of chocolate making in Sicily came about centuries ago when the natives were taught the traditional process by Spaniards, beginning by collecting cacao beans (more about their influence on Sicilian Cuisine in this post). 

This Artisan Pasta of ancient grains, with Tumminia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This is the chocolate of Modica, an exquisite delicacy with a long history, produced in a way that is guaranteed to tempt even the most inflexible man of science.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta made with ancient Sicilian Russello wheat semolina, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This handcrafted pasta made from ancient Sicilian wheat semolina Perciasacchi, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient grains, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Perciasacchi flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Tumminia or Timilia - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Tumminia or Timilia flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Russello - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Russello flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Perciasacchi - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Perciasacchi flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.