Paglia e fieno (straw and hay) is an authentic Italian pasta type which is widely popular in Sicily as well. It is made by the ancient bronze-wire drawing technique and available only in durum wheat flour.
OLEIFICIO COSTA, Chili EVOO
This flavoured extra virgin olive oil is superior to infused olive oils or those made by adding aromas separately, because it is made by pressing olives and chilies together. Its bold flavour makes it an excellent condiment to season green salads, fish and meat.
SALEMIPINA, Peppers bruschetta
A spread with a smooth flavour, not spicy and suitable for most of the palates.
MOLINO LATINA, Madonita Type 2 flour
Stoneground Type 2 flour made from organic ancient Sicilian common wheat Madonita. Type 2 is close to unrefined whole-wheat flour be cause the sifting rate is only 85%.
EtnaBitter is the Sicilian aperitif. A mix of ingredients that creates an extrovert and hybrid liqueur that perfectly suits the ritual of the aperitif. It can be used to make cocktails or simply served with ice and a slice of orange or lemon.
VINI GAMBINO, Petto Dragone
Petto Dragone is a reserve wine for wine connoisseurs, the true essence of Mount Etna itself.
VINI GAMBINO, Duvanera
Duvanera is a varietal IGP wine for wine connoisseurs, made exclusively from Nero d’Avola, the most famous Sicilian grape variety in the world.
VINI GAMBINO, Alicant
Alicant is a blend IGP red wine for wine connoisseurs, made from foreign grape varieties Cabernet Sauvignon and Grenache.
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