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.

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 artichoke paté can be used to dress croutons, bruschetta or sandwiches for delicious appetizers, or to fill finger food for an aperitif with friends. Also ideal for seasoning pasta or enriching savory pies.

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 black olive pate is an ideal cream to spread on croutons, canapés or bruschetta even without adding other ingredients.
Another way to use this preparation in the kitchen is as a condiment for first courses; for example, you can cook pasta, cool it under a jet of water and then dress it with olive pate and some mozzarella cherry, adding five or six basil leaves. The olive pate, however, can also be used in the creation of some typical dishes.

The black olive pate is an ideal cream to spread on croutons, canapés or bruschetta even without adding other ingredients.
Another way to use this preparation in the kitchen is as a condiment for first courses; for example, you can cook pasta, cool it under a jet of water and then dress it with olive pate and some mozzarella cherry, adding five or six basil leaves. The olive pate, however, can also be used in the creation of some typical dishes.

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

Classic Sicilian pesto made with dried tomatoes, excellent as a condiment for first courses