Amaretti di Sicilia, Pasticceria Campidoglio (230gr): Artisanal, organic and gluten-free, from local almonds and honey sourced within the Nebrodi National Park, northwest of Mount Etna, these exquisite macaroons show subtle sweetness and delicacy of flavors. Basic Ingredients: Sicilian almonds, sugar, vanilla, egg whites, honey, sorbitol syrup, fructose. They come in three versions – with gianduia hazelnut chocolate (cocoa, Piedmont IGP hazelnuts); Sicilian pistachios, and tangerines (tangerine flesh and flavoring).
Arabesque of Bronte Pistachio DOP, Vincente Delicacies (130gr): Pistachios from Bronte are legendary for their brilliant green color, mellow intensity and subtle flavors, best preserved by painstaking manual methods. Coated in top-quality white chocolate, they are as heavenly as they are wholesome. Ingredients: Bronte DOP pistachios and white chocolate.
Chunks of Bronte Pistachio Brittle DOP, Vincente Delicacies (200gr): Known as “torrone” or nougat in Bronte, here is a glorious mix of almonds, hazelnuts and Bronte DOP pistachios, roasted and painstakingly prepared before being flavored with Sicilian orange blossom honey. Ingredients: Bronte DOP pistachios, sugar, Sicilian almonds, Sicilian orange blossom honey.
Modica Chocolate IGP with Chili Pepper, Donna Elvira (70gr): From 50% South American cocoa beans. These undergo a complex, wholly artisanal bean-to-bar process inspired by the original, ancient Aztec recipe (from cocoa beans to chocolate bar, every stage of the process is painstakingly manual). Ingredients: Modica chocolate IGP with chili pepper, 50% cocoa beans, organic cane sugar.
Modica Chocolate IGP with Mirroir Salt from Bolivia, Donna Elvira (70gr): Crafted according to ancient manuscript recipes found in the convents of Sicily. Mirroir is a variety of light pink to orange rock salt from the Andes mountain chain, so rich in minerals it boasts a mirror (i.e. “mirroir”) effect. The high altitude and fossil origin ensure Mirroir salt is pure and pristine, with a subtle delicacy that makes the chocolate tantalizingly tasty.
“Arbaria” Passito di Pantelleria DOC, Vinisola (500ml): From select, partly sun-dried Zibibbo grapes, this golden nectar with brilliant amber reflections can be either served cool, to pair desserts, or served at room temperature and sipped on its own, as a contemplation wine. Classically vinified, its luscious bouquet recalls ripe and candied fruit and preludes a sweet, velvety and aromatic palate with lingering almond finish.