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Artisan Sicilian preserves
Traditional Iblei recipes, made with organic ingredients and extra virgin olive oil.
The traditional Sicilian pantry
Our preserves come from family recipes: caponata with garden vegetables, Tonda Iblea and Verdese olive pestos, wild fennel pesto, sweet-and-sour Giarratana onion and hand-picked capers preserved in sea salt.
They are made for everyday use: a ready antipasto, a pasta sauce, a crostino for aperitifs. The ingredients are organic and the oil is our own extra virgin olive oil.
Learn more in the magazine
- Sicilian food gift ideas: what to give someone who loves good food
A food gift is opened, tasted and shared. Six Sicilian ideas, from PDO olive oil to Modica chocolate, to choose according to the tastes of the person receiving it.
- Sicilian caponata: the original Ragusa recipe, step by step
Fried aubergines, celery, onion, tomato, olives and capers bound by a gentle sweet-and-sour. Caponata the way we make it at the estate, with the right quantities and the three mistakes that ruin it.
- Qirat in Ragusa: summer evenings among the olive trees of Tenuta Chiaramonte
A sunset over the Hyblaean hills, a glass of wine, something good to eat and music that starts when the sun goes down. Qirat is the simplest way to experience the estate in summer.
Frequently asked questions: Preserves
How do you use the pestos?+
Spread them on crostini and bruschetta, use them as a pasta sauce loosened with a little cooking water, or to add flavour to meat and vegetables.
Do salted capers need rinsing?+
Yes: rinse them before use or leave them in cold water for a few minutes to remove the excess salt. Then they are ready for sauces, salads and fish.
How is caponata served?+
At room temperature, as an antipasto or as a side dish with meat and fish. It is even better on a slice of rustic bread.