Patè and Sauces

Sicilian cuisine has its roots in tradition based above all on some typical ingredients such as aubergines, tomatoes and basil, which are the undisputed protagonists of caponata. These ingredients create a mix of scents, colors and flavors that recalls the suggestions of a splendid land. Caponata is excellent both as an appetizer and as a side dish.

Pasta alla Norma is a dish with typically Mediterranean flavors based on pasta, usually macaroni, seasoned with tomato and with the subsequent addition of fried aubergines, salted ricotta and basil

Pasta alla Norma is a dish with typically Mediterranean flavors based on pasta, usually macaroni, seasoned with tomato and with the subsequent addition of fried aubergines, salted ricotta and basil

The dried tomato paté is a tasty sauce based on dried tomatoes and aromas, with an intense and savory flavor. It can be enjoyed spread on canapés, bruschetta or to accompany vegetables or white meat.

The pate with capers is prepared with capers and basil, to which anchovies, almonds and dried tomatoes can be added. It can be used to flavor bruschetta or to flavor a nice plate of pasta.

To be served on canapés as an appetizer

Pesto alla Genovese is a typical sauce of Ligurian regional cuisine, known and loved all over the world. The Genoese claim that the only real pesto is the one made with basil and from their point of view they are certainly right. It is excellent for any type of pasta, rice, gnocchi, even if the dish of choice for this tasty sauce is the "trofie" with pesto.