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Nero D'Avola

Nero d'Avola is "the most important red wine grape in Sicily and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala blends.

History:

"The Black Grape of Avola" appears to have been selected by growers near Avola several hundred years ago. Initially it was confined to the southern tip of Sicily, but more recently has spread throughout the island.Its parentage is uncertain - it may or may not be related to Syrah, which some people claim is named after Syracuse. There are no significant plantings outside Sicily.

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THE MARMELLATE

The jams are of biological origin diet with a minimum of sugar cane. The fruit comes exclusively from Valli Nebrodi Mountains of Sicily. It is then cooked with special procedures for the various kinds of fruit, are preserved, despite minimum quantities of sugar cane, thanks to double sterilization, and once opened, should be in the refrigerator.
The Jam can be used on the slice of bread that stuff crepes, croissants, tarts, rollè pan of spain

MARMELLATA OF ORANGES TO LOVE OF SICILY

Ingredients: Sugar, Juice and pulp love oranges, lemon juice Conservation: a cool, dry place (product without preservatives).

MARMELLATA OF TANGERINE OF SICILY

Ingredients: Sugar, Juice and pulp Mandarins, lemon juice Conservation: a cool, dry place (product without preservatives).

MARMELLATA OF ORANGES IN RED SICILY

Ingredients: Sugar, Juice oranges and red pulp, lemon juice
Conservation: a cool, dry place (product without preservatives)

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The caper (Capparis spinosa L.) is a perennial spiny shrub that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit (caper berry) which are usually consumed pickled.

The salted and pickled caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The mature fruit of the caper shrub is also prepared similarly, and marketed as caper berries.

The buds, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked, then pickled in salt, or a salt and vinegar solution.

Capers are a distinctive ingredient in Sicilian and southern Italian cooking, used in salads, pizzas, meat dishes and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and salsa puttanesca. They are also often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers are also sometimes substituted for olives to garnish a martini.