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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.

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.

Chardonnay IGT originally from the Bourgogne and Champagne regions. This splendid variety has been exported all over the world, so to affirm its importance as the best known white in the world. Here in Sicily it has found an optimum environment to reach a good level of ripeness But above all, thanks to our wine-making techniques, it has expressed unique and territorial characteristics.

This is one of Sicily’s best loved vines, the most Sicilian of the Sicilian varieties, and the most ubiquitous of all varieties on the island. It is now well known all over the world, prompting countries with new wine traditions to attempt imitations to no avail. 

It is unclear whether the name derives originally from the Persian city of Shyraz or from Siracuse, a town in which it may have been cultivated in the past. Cultivated primarily and with great success in France, in northern Rodan, where it gave life some of the greatest red French wines.

This French vine species is originally from Gironde. It had a leading role to play in creating some of the most celebrated Bordeaux wines. It appeared in Italy in 1800, spreading through the entire peninsula, and married extremely well with many native varieties. Merlot Patria’s properties heighten the senses in the way only a good wine can and make it stand out from other classic red wines. 

The sun and the favourable climate means these grapes produce extraordinary wines with extraordinary flavours and colours, ensuring they bear DOC status. 

The sun and the favourable climate means these grapes produce extraordinary wines with extraordinary flavours and colours, ensuring they bear DOC status.