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Sicilian organic lentil La Riserva del Re
The red lentil La Riserva del Re is cultivated organically and is of Sicilian origin. The organic certification and traceability of La Riserva del Re brand legumes are the guarantee of a very high quality product. Tasty and rich in nutrients, Sicilian lentils are essential for a healthy and balanced diet.

The lentils reached their peak production between the 1930s and the 1960s, when around 30 percent of Italian lentils came from Sicily, and especially Villalba. This legume was particularly in demand for its remarkable sensory characteristics and because the market at the time favored the large-seed types

Hulled Broad Beans - Organic Product
Make your creamy soups with shelled beans of the Monreale type, broken and without integument. Produced from organic farming, they are kidney-shaped and creamy yellow in color. What characterizes them is the size of the seed: the Monreale type broad bean is in fact a broad bean, even if in the same pod the size of the seeds is different.

They are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice, provide protein comparable to that of meat or dairy foods. An important characteristic of dry beans is that they absorb the flavor and aromas of the ingredients that accompany them, so they are very suitable for stews and soups.

Sicilian red beans La Riserva del Re
Tender and creamy red velvet beans, tasty and rich in nutrients. Organic beans with a pasty consistency, perfect for creamy soups and simple but tasty dishes such as traditional pasta and beans.

A really chunky soup packed with with kidney beans, cicerchia and chickpeas. Cicerchia is rich in proteins and is considered among the best grain legumes for food quality. Excellent in combination with red beans and chickpeas to prepare gourmet soups.

Cicerchia - Organic Legumes of Sicily
Cicerchia is a little known but no less good legume than lentils, chickpeas or beans. Produced from organic cultivation, our cicerchia is rich in proteins and is considered among the best grain legumes for food quality. Typical Sicilian product, the cicerchia has recently been rediscovered and is used to make gourmet dishes.

Sicilian organic black lentil La Riserva del Re
Produced from organic and sustainable agriculture, the Monreale black lentil is a rare and ancient Sicilian cultivar, a symbol of the biodiversity of an extraordinary territory. Savory and rich in nutrients, Sicilian black lentils La Riserva del Re are a prized legume, more digestible and of superior quality than other varieties of lentils.

Sicilian chickpeas Pascià
Also known as "pasha" chickpeas, La Riserva del Re wrinkled chickpeas are organic legumes grown in Sicily without chemical pesticides. Genuine and rich in nutrients, these chickpeas are meaty, sweet and tasty, perfect for preparing creamy soups and unique traditional Sicilian dishes.

They are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice, provide protein comparable to that of meat or dairy foods. An important characteristic of dry beans is that they absorb the flavor and aromas of the ingredients that accompany them, so they are very suitable for stews and soups.

Black Chickpeas - Organic Legumes of Sicily
Produced from organic cultivation, La Riserva del Re black chickpeas are a typical variety of the Mediterranean, rich in proteins, fibers and iron. In addition to the black color, due to the anthocyanins they are rich in, and their sweet taste, they are very digestible legumes. Excellent to combine with rice and cereals for a complete dish from a nutritional point of view.

Cicerchia – Sicilian Legumes from Natural Agriculture
Typical Sicilian product from natural agriculture, cicerchia is a protein-rich legume, less known than lentils, chickpeas and beans but no less good for this. Precisely for this reason cicerchia is an ingredient used to prepare gourmet dishes.

The precious Timilia flour is a wholemeal flour which, during the phase of separation from the bran, sifting, is not very refined. It takes its name from the ancient Sicilian durum wheat Timilia or Tumminia (Triticum durum), from the stone grinding of which a nutritionally rich flour is obtained.

Obtained with the stone milling of the ancient Sicilian Majorca wheat, the Majorcan flour is a soft wheat flour formerly used in our island for the production of sweets, in particular for the Sicilian cannoli rind, and recently rediscovered for its quality. and digestibility.

Perciasacchi Flour is a whole durum wheat flour obtained from the stone milling of Perciasacchi wheat, an ancient Sicilian wheat often called "Sicilian kamut" improperly because, according to recent studies, the Sicilian native cultivar already existed before the kamut.

This grappa is obtained from the marcs of Nerello Mascalese and Nerello Cappuccio, of the vineyard of Serra dell Contessa Etna Red D.O.C. Nerello Mascalese and Nerello Cappuccio are cultivated on the eastern slopes of Etna at 400 m asl.

The Senatore Cappelli durum wheat flour comes from a "hybrid" grain, a cross between different wheats, milled in stone. Senatore Cappelli is the youngest of the ancient Sicilian grains. It was created by the agronomist Nazareno Strampelli who named it in honor of Senator Raffaele Cappelli who had granted him land for his experiments.

This grappa is obtained from the marcs of Carricante, of the vineyard of Pietramarina Etna Biano Superiore D.O.C. Carricante is cultivated on the eastern slopes of Etna at 920 m asl.

Its name seems to attributed by the vine-grovers of Viagrande because of its characteristics of allowing a good, constant production over the years. The bunches, at ripeness, are of average length usually, and scattered; the grape is of medium-sized with very pruinose skin and a greenyellowish color. The pulp is juicy and the taste is simple and sweet. 

Organoleptic characteristics: - Color: pale yellowish with greenish tints. - Scent: intense, rich and fruity, of orange and lemon flower, and ripe apple. - Taste: dry, with pleasant acidity, nice aromatic persistence and after taste of anise and almond. 

It is a red wine of great structure and longevity. It comes from a careful selection and blend of our best varieties vinified separately: Nerello Mascalese, Nero d’Avola, Cabernet Sauvignon and Merlot. It is unmistakable and unique, reaching its highest in harmony and balance.

Color: red ruby with light tints garnet.Scent: ethereal, of fruit, spices, with a nuance of tobacco and vanilla.Taste: dry, full, tannic, balanced, persistent with flavor of licorice. Reasonably persistent and tannic

- Color: pale yellow. - Scent: intense, rich, full, fruity with scents of ripe apples, citrus, anise and bitter almond. - Taste: dry, harmonic, full-bodied, reasonably acidulous, with after taste of anise and almond.

Etna Rosso DOC – Benanti Winery
Discover Benanti's Etna Rosso, a refined Etna wine with a pleasant drinkability, suitable even for the most demanding. Produced from Nerello Mascalese and Nerello Cappuccio grapes in the extraordinary Etna lava terroir, Benanti's Etna Rosso is a delicate red with subtle and well-integrated tannins and with a good balance between freshness and minerality.

Etna Rosso DOC Contrada Monte Serra – Benanti winery
Nerello mascalese in purity, Contrada Monte Serra by Benanti comes from selected grapes grown in the vineyards of the district of the same name in the municipality of Viagrande, on the south-eastern slope of Etna. The volcanic terroir gives us a dry, full-bodied, tannic and persistent Etna Rosso with spicy and fruity aromas.

Rovittello Etna Rosso DOC Riserva - Benanti
Rovittello Etna Rosso by Benanti is a Sicilian red wine from native Nerello Mascalese and Nerello Cappuccio grapes grown in the territories of Etna. Intense ruby red color with hints of vanilla and chestnut flowers.

Classic Method Brut Rosé Lamorèmio – Benanti
Lamoremio by Benanti is a rosé sparkling wine made from Nerello Mascalese grapes, a native vine of the Etna area. The uniqueness of the terroir of the southern slope of Etna gives us this mineral, elegant Classic Method with a fine and persistent perlage. Excellent to drink throughout the meal.

The name Serra della Contessa appeared for the first time in a very old notarial document written in Latin and dating back to the year 1474.