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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.

Typical bouquet with red berry fruits scents; full and well balanced taste with a refine and persistent structure. Combine with cheeses and cold cuts, typical dishes of the Sicilian cuisine

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.

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.

Cru Vigna di Pettineo - Organic Frappato
Frappato Vigna di Pettineo is one of the crus of the Maggio winery, obtained from the rediscovery and valorization of native grapes coming from the beautiful Pettineo vineyards. Young and fresh organic wine, Frappato Vigna di Pettineo is an expression of the Sicilian winemaking tradition in Vittoria. A red wine of unmistakable pleasantness and extraordinary elegance.

Cru Vigna di Pettineo – Organic Nero d'Avola
Nero d'Avola Vigna di Pettineo is one of the crus of the Maggio winery, obtained from the rediscovery and valorization of the native Sicilian vine par excellence grown in the beautiful Pettineo vineyards. A full-bodied and structured organic wine, Nero d'Avola Vigna di Pettineo is an expression of the Sicilian winemaking tradition in Vittoria. A red wine with a strong character and a high alcohol content.

Cru Vigna di Pettineo – Organic Grillo
Grillo Vigna di Pettineo is one of the crus of the Maggio winery, obtained from the rediscovery and valorization of the native Sicilian white grape variety coming from the beautiful Pettineo vineyards. A harmonious organic wine with great organoleptic depth, Grillo Vigna di Pettineo is an expression of the Sicilian winemaking tradition in Vittoria. A fragrant and soft white wine, with good aging potential.

Considered the top of Sicilian enology as to be the only one, to date, to deserve mention DOCG with the Presidential Decree of 29/05/73, Cerasuolo di Vittoria Vigna di Pettineo can also use the label "Classic" being produced in the City of Vittoria. Perfect blend of Nero d'Avola and Frappato that ensure the right balance between structure and perfumes.

Containers called Pithoi were used for fermentation, which gave the wines their particular smell and taste of quality which still endures today.

Amongae is the name of an ancient chalice that greek mythology relies on the virtue of truth. Find a right match with dishes of Ragusa, red meats, roasts and stews game, mature cheeses.

The name of this wine stems from the comparison of sensations one feels when first tasting it while resting in its barrel. Well balanced and quite pleasant, it spurs you to indulge in enjoying it by spending some time in reminiscing about pleasant bygone times or in making future plans, which is a typical featur of winter time and its colors.