potato

iceberg
and endive

mini water melon

Siracusa Lemon PGI

Cultivar: Femminello

The cultivar named Femminello Siracusano is recognized by the European Union as Siracusa Lemon PGI. This type of citrus is named after the generosity of women (femmina is one of the Italian translations for woman). Specifically, it refers to the fertility of the plant, which blossoms five times a year. It is the richest variety in terms of citric acid and has several precious benefits.

This product is available the entirety of the year in organic agriculture.

Siracusa Lemon PGI
Blossoming

January | April

Primofiore invernale

Shape: Elliptical
Skin and Pulp Color: Yellow
Juice Color: Yellow

May | July

Bianchetto

Shape: Elliptical/Ovoidal
Skin and Pulp Color: Light yellow
Juice Color: Yellow

August | September

Verdello

Shape: Elliptical/Spherical
Skin Color: Light green
Juice and Pulp Color: Yellow

October | December

Primofiore verde

Shape: Elliptical
Skin and Pulp Color: Light green
Juice Color: Yellow

LEMON
SORBET RECIPE

SERVES 6 PEOPLE

• Ripe Lemons (2 Kg) • Sugar (100 gr) • Green Lemons (200 gr) • White Martini (1 glass)

Squeeze the ripe lemons to obtain 1 liter of juice. Pour the juice in an ice-cream machine, add the sugar, white Martini and turn on the machine. Once the texture becomes creamy and smooth, the sorbet is ready.

BLOND ORANGE

This variety of orange, like all the other citrus fruits, contains Vitamin C and Rutin. It is also rich in Vitamin A and minerals like Calcium, Phosphorus and Potassium.
The product is available in organic and integrated production for the following months.

ORANGE
SALAD RECIPE

SERVES 4 PEOPLE

Big oranges (4) • Fresh onions (2) • Pomegranate (1-optional) • Olive oil • Salt • Pepper • Parsley

Wash and peel the oranges. Cut and place them into a salad bowl. Chop the fresh onion and add it to the bowl. Add the pomegranate, olive oil, salt, pepper and parsley. The salad is ready!

BLOOD ORANGE

This type of orange is extremely rich in vitamins and fibers. In order to benefit from these components, it is best to eat it in the morning.

The product is available in organic production for the following months.

BLOOD ORANGE
JAM RECIPE

INGREDIENTS:
Blood Oranges • Bitter Orange (1) • Lemon (1) • Sugar

Wash the oranges and lemon. Obtain small holes in the zest using a toothpick and let it sink in water for 24 hours. Drain it and cut the fruit into 4-6 pieces. Weight them and add the same quantity of sugar (i.e. if the fruit weights 1Kg, then add 1Kg of sugar). Place everything in a saucepan and stir until it becomes dark orange/red. Pour the jam into a jar and seal up.

COURGETTE

Courgettes come in the peculiar elongated shape and dark green color. This product can be stored in the refrigerator at a temperature of 2° to 6° for a maximum of 10 days.

The product is available in organic production for the following months.

PASTA WITH FRIED ZUCCHINI AND SALTY RICOTTA CHEESE RECIPE

SERVES 4 PEOPLE
Ingredients
Maccheroni pasta (400 gr) • Grated salty ricotta cheese (50 gr) • Courgettes (2) • Clove of garlic (1) • Basil leaves • Olive oil • Salt • Pepper

Wash the zucchini and cut them into slices. Fry the zucchini in a pan using warm olive oil. Once fried, let them rest on a piece of paper to remove the extra olive oil. Using the same pan, fry the garlic clove. Once fried, remove it.
Boil the maccheroni in salted water, drain and put in a pasta bowl. Add the courgettes to the pasta and season with grated ricotta, basil leaves, salt and pepper. You are ready to enjoy your meal!

POTATO

Potatoes have a low energetic value of around 85 Kcal per 100 gr as well as a low fat level (1%). Despite this information, this vegetable has high nutritional values. Indeed, potatoes are one of the most important sources of potassium (570 mg per 100 gr of product).

The product is available in organic and integrated production for the following months.

MASHED POTATO CAKE RECIPE

INGREDIENTS:
Fresh potatoes (1Kg) • Grated Provola cheese (75 gr) • Grated Pecorino Cheese (75 gr) • Eggs (6) • Sliced Ham (50 gr) • Butter (50 gr) • Breadcrumbs • Salt • Pepper • Nutmeg

Boil the potatoes in salted water (do not remove the skin yet). Once boiled, peel the skin and mash them. Add the butter, Provola cheese, some nutmeg and 4 eggs. Boil the 2 remaining eggs. Once ready, remove the eggshell and chop the eggs. Butter a cake pan and cover it with some breadcrumbs. Add the mashed potato, hard-boiled eggs, sliced ham, Pecorino cheese and a layer of sliced potatoes on top. Place the cake pan in the oven and cook at a medium temperature for about 30 minutes.

ICEBERG AND ENDIVE

Lettuce differs depending on the variety, giving the final product different characteristics in terms of shape, color, size and leaves. For example, the Iceberg salad has a round clump and a spherical coating while the Indivia Scarola has curly, narrower leaves.

These products are available in integrated production for the following months.

SICILIAN FOCACCIA RECIPE

SERVES 6 PEOPLE
Ingredients:
Wheat (600 gr) • Brewer’s yeast (1) • Peeled tomatoes (400 gr) • Washed & Dried Endive Salad (300-400 gr) • Diced Pecorino Cheese (350 gr) • Water • Olive Oil • Salt • Black Pepper • Anchovies

Sift the flour and add some water, melt the brewer’s yeast and add some salt and a tablespoon of olive oil. Keep adding water in small quantities while mixing everything with your hands until the dough is obtained. Leave it resting until the dough has reached twice its initial volume. Butter the cake pan and spread the dough evenly. Place the anchovies, 175 gr of Pecorino Cheese and the chopped endive salad. Season with olive oil, salt and black pepper. Add the diced tomatoes and some more olive oil. Place the cake pan into the pre-warmed oven and bake at a temperature of 200°-220° for around 30 minutes. Take the cake pan out of the oven and add the remaining half of Pecorino cheese. Put it back in the oven for 10 more minutes. Enjoy your Sicilian focaccia!

MINI WATERMELON

This variety of watermelon is of excellent quality and very precocious. It produces several small fruits, which weight between 2 and 3 kg. The pulp is red, very sweet, with low presence of seeds and delicious taste.

WATERMELON AND YOGURT CREAM SORBET RECIPE

SERVES 6 PEOPLE
Ingredients:
Watermelon Pulp (500 gr) • Dark Chocolate drops (30 gr) • Honey (3 spoons) • Pistachio (50 gr) • Yogurt (300 gr) • Sugar (125 gr) • Cinnamon • Water (250 ml)

Blend the watermelon pulp and filter it using a colander. Obtain the syrup by boiling water and sugar together. Let it cool down and add the watermelon juice – remember to save half a glass of syrup. Add the dark chocolate drops and put everything in a saucepan. Stir until it becomes dense enough and let it cool down again.
Mix the yogurt with honey and a spoon of cinnamon, then add the chopped pistachio. Fill half of a glass with the sorbet then fill the remaining half with the yogurt. Finish off by pouring a little watermelon syrup and enjoy!