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Pesto alla Trapanese
History tells that “l’agghia pistata” (pounded garlic), basic ingredient of Pesto alla Trapanese, made with fresh and raw ingredients, comes from the inhabitants of Genoa who, coming from the Far East with their ships, docked at the port of Trapani. The inhabitants of...
Aeolian sauce
The main feature of the Aeolian cuisine is the constant and wise use of the fragrant herbs that fill every dish with fragrance, with hidden sensations, with natural fragrances: rosemary, oregano, basil, garlic, olives, mint combined with the peel of the green lemons,...
The history of Pasta alla Norma
The Pasta alla Norma was born in Catania, soon becoming, thanks to its success, a dish popular in Sicily. Moreover, it is difficult to resist a plate of pasta with tomato sauce (generally macaroni) to which are added fried eggplant, grated ricotta and basil to give a...