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Large capers from Salina in salt – Caper of the Aeolian Islands DOP
Native caper of the island of Salina unique and unmistakable, thanks to the care in cultivation, the climate and the volcanic terroir of the island rich in minerals such as iron, phosphorus, potassium and calcium. Large capers of 12/14 mm, with a solid structure, with oleic acid above 6% and an intense and aromatic flavor and aroma. Salina capers with extraordinary characteristics thanks to which they have obtained the DOP recognition as "Caper of the Aeolian Islands".

Medium capers from Salina in salt – Caper from the Aeolian Islands DOP
Medium capers measuring 10/11/12 mm, with a solid structure, with oleic acid above 6% and an intense and aromatic flavor and aroma. Unique and unmistakable native caper of the island of Salina, thanks to the care in cultivation, the climate and the volcanic terroir of the island rich in minerals such as iron, phosphorus, potassium and calcium. Salina capers with extraordinary characteristics thanks to which they have obtained the DOP recognition as "Caper of the Aeolian Islands".

The best anchovies for pulp and taste
Controlled fishing, fleshy and tasty pulp thanks to the greater quantity of fat, anchovies from the Cantabrian Sea are among the best and best known in the world. The careful craftsmanship of the fillets also sees salting and conservation techniques of Italian origin thanks to the Sicilian who was the first to discover their quality.

Small capers from Salina in salt – Caper from the Aeolian Islands DOP
Small capers of 6/7/8/9 mm, with a solid structure, with oleic acid above 6% and an intense and aromatic flavor and aroma. Native caper of the island of Salina unique and unmistakable, thanks to the care in cultivation, the climate and the volcanic terroir of the island rich in minerals such as iron, phosphorus, potassium and calcium. Salina capers with extraordinary characteristics thanks to which they have obtained the DOP recognition as "Caper of the Aeolian Islands".

Precious fruits of the Caper of Salina - Azienda Agricola Mirabito
The Cucunci DOP from Salina are the prized fruit of the caper plant grown on the island of Salina for over 50 years by the Mirabito farm. Preservation in sea salt keeps the fragrance and their properties unaltered. Extraordinarily aromatic, the Cucunci from Salina are excellent for enhancing the taste of any dish with their persistent flavour.

The best Spanish anchovies in terms of texture and taste
Product of controlled fishing, anchovies from the Cantabrian Sea are prized anchovies known and sought after all over the world. The characteristic that makes them the best is their fleshy and tasty pulp thanks to the greater quantity of fat. The accurate craftsmanship of the fillets is also based on salting and conservation techniques of Italian origin thanks to the Sicilian who was the first to discover its extraordinary quality.

Precious Cantabrian anchovy fillets from controlled fishing
Discover the best Spanish anchovy fillets, known and sought after all over the world. Produced from controlled fishing, anchovies from the Cantabrian Sea are prized anchovies with a fleshy and tasty pulp thanks to the greater quantity of fat. The accurate craftsmanship of the fillets is also based on salting and conservation techniques of Italian origin thanks to the Sicilian who was the first to discover its excellent quality.

Cantabrian anchovy fillets from controlled and MSC certified fishing
Only the best Spanish anchovy fillets, known and sought after throughout the world for their meaty and tasty pulp. Obtained from MSC certified sustainable fishing, the prized Cantabrian anchovies are processed in an artisanal way and preserved at perfect ripeness thanks also to salting techniques of Italian origin.

Meaty Cantabrian anchovy fillets from controlled fishing
Only the best Spanish anchovy fillets, rich in Omega 3, known and sought after throughout the world for their meaty and tasty pulp. Obtained from controlled fishing, the fine Cantabrian anchovies, freshly caught, are processed by the Sicilian company Balistreri in a manual and artisanal way and, after salting, preserved in oil until perfectly ripe.

Tasty Sicilian anchovies by Vaticano brand from controlled fishing
Only the best anchovies caught along the Sicilian coasts and carefully selected. Vaticano anchovies hand-processed freshly caught and preserved in salt according to ancient Sicilian traditional techniques by the Sicilian canning company Balistreri.

Made with 100% Grillo, a typical sicilian grape varietal, characterized by its brilliant yellow color with light gold and green flashes. It boasts a complex nose of exotic fruits and typical Sicilian aromas together with an elegant finish.

An excellent bordolese blend produced in the classic tradition. An impressive deep ruby/purple colour is followed by complex aromas of red and black currants intermixed with hints of graphite, cedar and subtle toasty oak.

Made with 100% nero d’avola grapes and vinified only in stainless vats. A medium bodied wine caracterized by its excellent balanced structure, and by is bouquet of complex notes of liquorice, blackberry currant fruits. A deep ruby colour with crimson flashes.
 

Made with 100% nero d’avola grapes. It boasts a dense purple color with classic aromas of cassis, liquorice, and Mediterranean soft black fruits revealing the essence of its Sicilian character. On the palate tannins are elegant and mellow, with great length.