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Products

LEMON

"Femminello siracusano"

The variety recognized from the European community as “Lemon of Siracusa IGP” is named Femminello Siracusano. The name represent a connection between the fertitlty considering the plant itself produces many flowerings per season and its available during all year.

The high quantity of citric acid caractherize the taste of this variety of lemon. The taste is refreshing and the culinary use is very wide.

Product availabe in biological agriculture

The flowerings of the
Femminello Siracusano

Jan | Apr

Primofiore invernale

Ellictic shape, skin and pulp yellow lemon, juice colour yellow lemon.

May | Jul

Bianchetto

Ellictic ovoidal shape, skin light yellow colour, yellow pulp and yellow lemon juice colour

Aug | Sep

Verdello

Ellictic sferic shape and skin colour light green, juice and pulp yellow lemon colour.

Oct | Dec

Primofiore verde

Ellictic shape, skin and pulp light green colour, juice yellow lemon.

RECEIPT
LEMON SORBET

INGREDIENT FOR 6 PERSON:

2 kg of ripe Lemon • 100 gr. Sugar • 200 gr. Green Lemon • 1 glas Martini bianco

Squeeze the lemon to obtain 1 liter juice. Pour the juice in an ice cream machine, add the sugar , the martini and active the ice cream machine. The sorbet is ready when it has a creamy smooth texture.

BLOND ORANGE

Like all Citrus it has Vitamin C and Rutina (to absorb the Vitamines). It is a good source of Vitamin A and some minerals like Calcium, Phosphorus and Potassium.

Product available as biological and integrated product

RECEIPT
ORANGE SALAD

INGREDIENT FOR 4 PERSON:

4 big oranges • 2 fresh onions • 1 pomegranade (optional) • olive oil, salt, pepper, parsley

Wash and peel oranges, Cut them and place it in a dinner plate. Cut is small pieces the fresh onion and add it to the oranges. Add pomegranade (if needed) oil, salt, pepper and parsley.

Prodotti_aranciarossa

RED ORANGE

Table orange. The entire fruit more than the squeezed juice is rich of vitamins and fiber. To ensure the best other To fully receive its toning and stimulating virtues it is preferable to consume it in the first part of the day.

Product availabe in biological agriculture

RECEIPT
ORANGE MARMALADE

INGREDIENTS:
Oranges • one bitter orange • one lemon • sugar

Wash oranges and lemon. Pick the skin with a toothpick and let sink in water for 24 hours. After 24 hours take the fruits cut them with the skin in four – six pieces and weight them. Add the same quantity of sugar as per the weight of the fruit. Add a quantity of sugar equal to that of the fruit and put everything on the fire, turning from time to time, until the jam has taken on a dark orange color. Pour it still hot in the dry and tightly capped jars.

COURGETTES

The courgettes cultivar have a long form and a dark green striped colour. Zucchini can be stored in the refrigerator at a temperature of 2 to 6 °C for maximum 10 days.

Product availabe in biological agriculture

RECEIPT
PASTA WITH FRIED ZUCCHINI AND SALTY RICOTTA CHEESE

INGREDIENTS FOR 4 PERSON:
400 gr maccheroni pasta 50 gr rasped ricotta cheese • 2 zucchini • 1 garlic piece • some basil leaves • olive oil • salt and pepper

Wash the zucchini and cut them in slices. Fry the zucchini in a pan with hot olive oil and leave them in a paper slice to let loose the extra oil. Fry on the same oil the garlic, once fried take it off. Boil the maccheroni in salty water, pour the water and combine the maccheroni with the fried zucchini oil. Place the zucchini and the basil leaves, rasp some ricotta cheese, pepper and the dish is ready.

POTATO

They have a low energetic value of circa 85 Kcal per 100 gr. A low fat content (1%). This information do not means this tuber have low nutricional value. They are on the contrary one of the most important sources of potassium for the human organism.
(570 mg per 100 gr of product).

Product available as biological and integrated agriculture

RECEIPT
POTATOES CAKE

INGREDIENTS:
1 kg potatoes • 75 gr rasped provola cheese • 75 gr. Cheese “primosale” • 6 eggs • 50 gr ham slices • 50 gr butter • rasped bread • salt, pepper, muscat nut

Boil the potateos with the skin in salty water. Once boiled peel the skin e passatele al setaccio. Add some butter, the provola cheese, some muscat nut and 4 eggs. Boil the other two eggs, peel them and cut in small slices. Grease a pan and sprinkle with rasped bread, then lay the potato mixture, the hard-boiled eggs, the ham, the primosale, and finish with a layer of potatoes. Bake at medium temperature for about half an hour.

ICEBERG AND ENDIVE

The lettuces differ according to the varieties, which give the product different characteristics such as: shape, color, aspect of the grumolo, sizes and dispositions of the leaves.
The Iceberg variety has a roundish grumolo and is presented with a spherical coating. The Indivia Scalora variety is curly from the head with narrower leaves than other varieties of lettuce and with an abundantly ruffled and curled margin.

Product available as integrated agriculture

RECEIPT
SICILIAN FOCACCIA

INGREDIENTS FOR 6 PERSON:
600 gr. Wheat 0 • 1 yeast of beer • 400 peeled tomatoes • 1 curly endive from about 300-400 grams well washed and dried • 350 grams of “primosale” pecorino cheese • lukewarm water • oil • salt • black pepper • a few anchovy fillets boned

Form the fountain with flour and a little warm water; melt the yeast in the middle; add salt and a tablespoon of oil. By adding the water a little at a time in small quantities, mix everything with your hands until you get a firm paste. Leave the dough to rest until it has reached twice its volume. Grease a baking sheet and spread the dough evenly. Lay the anchovy fillets, which are not too small. Spread half of the diced cheese on the surface of the dough and, subsequently, the finely chopped vegetables.
Season with oil, salt and black pepper. Spread the tomatoes cut into small pieces and a little oil. Place the pan in a hot oven (200-220 ° C) for about 25-30 minutes; then take the pan out of the oven, spread the other half of the cheese into cubes and place the pan back in the oven for another 10 minutes.

MINI WATER MELON

Variety of exceptional quality, very precocious, produces many small fruits, weighing 2-3 kg. The pulp is red, very sweet, with few seeds, exquisite.

Product available as integrated agriculture

RECEIPT
SORBET OF WATER MELON WITH YOGURT CREAM

INGREDIENTS FOR 6 PERSON:
pulp water melon 500 g • drop dark chocolate 30 g • honey 3 spoons • pistacchio 50 g • natural yogurt 300 g • sugar 125 g • cinnamon s.q. • water 250 ml

Mix the pulp of the water melon and filter it. Prepare the syrup by boiling water and sugar. Cool it and add the syrup to the water melon juice. Save half a glas of syrup. Pour all content in the ice cream machine till it become a smooth cream. One ready add the chocolate drops let the syrup put aside in a saucepan until it thickens and allow to cool.
Mix the yogurt with the honey and a spoon of cinnamon, add then the rasped pistacchio.. Put the sorbet in the glasses up to half, then fill them with yogurt cream. Decorate with a watermelon syrup melt.