Sicily

THE AUTHENTIC SICILIAN EXPERIENCE

It is literally the heart of the Mediterranean: a land unto itself, laden with the treasures of successive civilizations that have left their mark in the island’s horticultural and culinary richness: the vineyards and olive groves of Greek Trinacria, the spicy dishes favored by the Arabs; the Normans’ expertise in salting food, the elaborate dishes of the Spaniards… A cornucopia of flavors and aromas heightened by the intensity of sunlight and fiery temperament of the Sicilians themselves. Sail through a selection of these Mediterranean specialties from the comfort of your own home with our Sicilian Experience Boxes, from a for almonds to z for Zibibbo.

SICILIAN EXPERIENCE BOX - APERTIF

Hand-crafted in sustainable wood, our Experience Box accommodates all you need to enjoy the finest, most authentic Sicilian aperitif. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates.

  • tasting

    The Sicilian Aperitif Experience Box has been designed for 4 persons and has all the makings of the true Sicilian ritual: classic, crunchy roasted almonds; succulent capers, scrumptiously plump and briny; the joyous lusciousness of bell pepper and eggplant caponata, with its palette of glowing colors and flavors, turning an ordinary slice of bread into pure culinary pleasure; the soft yet firm texture of dried tomatoes and caper pâté, for unsurpassed bruschetta; not forgetting the crisp savory biscuits for pairing with a glass of extra dry Rosé.

SICILIAN EXPERIENCE BOX - DINNER

Hand-crafted in sustainable wood, our Experience Box accommodates all you need to enjoy the finest, most authentic Sicilian dinner. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates

  • RECIPE

    How best to enjoy your Sicilian lunch or dinner
    Preparation time: 20 minutes
    Bring a large pot of abundant water to boil; this should take some five minutes. Salt the boiling water with the sea salt crystals (c. 10 grams per liter of water) and cook the rigatoni (80 grams per person) in the boiling, salted water for approximately 6 minutes, taking care they do not overcook. In the meantime, place the contents of the jar of pantesco pesto (one jar per packet of rigatoni) together with two spoonfuls of cooking water into a saucepan, stir and heat on a low flame.
    Drain the rigatoni when al dente, i.e. firm to the touch; amalgamate with the pesto sauce and a drizzle of Arkè extra virgin olive oil, then serve straight away so the sauce is light and fresh-tasting rather than worked into an excessively creamy texture (i.e. excessively “mantecato”).
    If you want your dish to look polished and elegant, add a sprinkling of grated cheese and a leaf or two of fresh mint. Pair with a glass of Etna Rosso served at 16 to 18° C and some black olive pâté, ideal as a luscious bread spread, prelude and coda to your rigatoni.

SICILIAN EXPERIENCE BOX - DESSERT

Hand-crafted in sustainable wood, our Experience Box accommodates all you need to enjoy the finest, most authentic Sicilian dessert. Each product is the genuine expression of its terroir, hailing from certified or organic crops and family-run, boutique estates

  • TASTING

    The Sicilian Dessert Experience Box has been designed for 4 persons and gives you the opportunity to try out some of the region’s varied offerings as a Sicilian would, sitting round a lavishly laid table with friends and family, giving in to the many dulcet temptations of the island. Modica chocolate surprises with its grainy texture and crunchy cane sugar, while amaretti – macaroons – are sinfully delicious, satiny and soft; not forgetting the salty-sweet fragrance and mineral crispness of Sicily’s pistachios… a kaleidoscope of flavors best paired with that inimitable golden nectar, Passito di Pantelleria. Of all Sicilian wines, this may well be the crown jewel, from sun-dried Zibibbo grapes. Legend has it a Carthaginian goddess called Tanit seduced the Greek god Apollo by serving the juice of Zibibbo grapes. We don’t know about Tanit, but modern-day humans had best serve it in medium-sized, tulip-shaped glasses at a temperature of 10-12° Celsius (approx.. 50-54° Fahrenheit)

You can start here your Sicilian experience