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Caponata, the traditional Sicilian condiment of eggplant, tomato, and anchovies, is a dark and mysterious concoction.
This dish, served cold as an antipasto, is now popular all over Italy. It can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce.
Chillies with anchovy
Olives with orange zest
Olives with lemon zest
Wild Asparagus in Extra Virgin Olive Oil
Eggplants in Extra Virgin Olive Oil
Black Olive Pate
Pate Olive White
Pistachio Pesto with "Green Pistachio from Bronte D.O.P."
Bianco di Nera Piu' Milazzo
Medium capers of Salina
Charme Bianco Firriato
Pignolata from Messina
Provola dei Nebrodi DOP
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