The large quantity of natural sugars in the datterino tomato makes up for the product's acidity correction system and makes the addition of sugars unnecessary. This choice must be understood as a choice to improve the product, as a choice to obtain the highest quality. Quality enhanced by the policy implemented by our company for this product, i.e. that of using raw material from organic farming to guarantee the consumer the best of Sicilian production. Produced by Giuseppe Rosso Soc. Agr. Unipersonale a RL in the plant in Viale 24 n°8, industrial zone III phase, 97100, Ragusa.

Our goal is to give value to the cherry tomato. We prepared a cherry tomato sauce with the cherry cut in half, easily recognizable. We cut the cherry tomato in half and load it into the pot at 50 degrees current, where we prolong the cooking in its own sauce. It requires long cooking times, in order not to stress the product and keep the fruit cut in half intact, avoiding overcooking it. The cherry tomato cut in half, when fresh, is equal to 40% of the final product. It is packaged exclusively in the Passatina 370 jar, which has a real capacity of 350 g. It represents a true excellence of typical Sicilian cuisine, difficult to reproduce in an industrial environment, which has been successfully conducted only thanks to our versatility for the artisan product.

The cherry tomato sauce has kept the recipe unchanged over the years, simple and tasty, a symbol of the Sicilian culinary tradition. The climatic conditions and cultivation techniques positively influence the organoleptic characteristics of the final product, giving it a high sugar content, low acidity and a bright red colour. The cherry tomato sauce can be used to season any type of dish, enhancing its taste. Immediately ready to pour over pasta once heated.

The fresh basil, grown in the lands of the Iblea province, pounded immediately, i.e. a few hours after harvest, with extra virgin olive oil, with the addition of almonds, dried tomatoes, and a light base of tomato puree to soften the taste. Packaged in low weight of 180 GR (in standard jar 212 - mouth 63) to maintain a low beat, and not to expose the product to prolonged oxidative processes in the pasteurization tunnel. It is extremely sufficient for three/four meals (three/four people).

All the flavor of the cuisine of these islands, in a single recipe: many capers cooked in tomato sauce with lightly fried onion, with the addition of sliced ​​fresh basil (which you must see), cherry tomato cut in half, black olives , and a very small portion of fried peppers. They are the products of the garden and of an agriculture that only serves to satisfy the needs of the family. It has a primary use as a pasta condiment, really ready, but it also has a secondary use as a condiment for bruschetta. Also highly sought after for preparing and/or garnishing fish dishes. We pot it in a single 290 g America 314 jar.

The Sicilian tradition tells of a chef from Catania who, after the première of Maestro Bellini's infamous opera, the Norma, held for the first time in the Catania Opera House, hosted the maestro and the artists, and having to face a unorganized dinner and being close to closing time, he prepared a simple pasta with tomato sauce topped with fried aubergine pieces, covered with a cloud of salted ricotta. In our version, of course, we don't add the ricotta salata, because it has to be added at the moment. We use aubergines from our Ragusa countryside, which we fry strictly without any pre-cooking. We do not use preservatives or thickeners. The 190 GR package (volume of the standard 212 jar - mouth 63) is perfect because it keeps the serving low and is enough for three people.

All the flavor of sweet pepper in this new recipe from our kitchen, simple and at the same time respectful of tradition and typicality. The cleaned sweet pepper is lightly fried to get the right flavor and soften its texture. We therefore prepare a tomato sauce with a base of fried onion and the peppers that we have fried. We pack it in 190g (standard jar 212 - spout 63), which is absolutely sufficient to season three dishes.

It is called this way because once, in ancient times, the capone fish, with red meat, known as dolphinfish, was cheap, much less than meat and was available all year round in large quantities. The poor, the less well-off, cooked it with fried vegetables, and preserved in vinegar, with sugar (sweet and sour) which acts as a preservative. Then the fish disappeared and the fried sweet and sour vegetables remained. We have kept the original recipe: by frying the ingredients one by one, and after curing them in sweet and sour, we mix them with a particular sauce, which is used to bind the product. Our method requires particular care in frying the ingredients with sunflower seed oil to keep their flavor intact. The oil component in this product is fundamental and for this we use, not for frying, but as an ingredient of the product itself, only oil of particular quality: by opening the jar you will notice it because you will smell it. It is packaged in low weight of 190 GR (in 212 gr jar - draft 63) to maintain a low beat. It is widely used among ready-to-eat condiments, appetizers and side dishes.

The need for ready to eat triumphs more and more. The demand emanating from the consumer is for an increasingly complete product, ready for immediate use, which makes the dish safe, and which does not need anything else to complete. Our Basil Pesto with Ricotta and Almonds is an extraordinary gourmet dish for the raw materials used in this dish: Fresh basil, grown in the lands of the Iblea province, pounded immediately, i.e. a few hours after harvest, the extra virgin olive oil, almonds, sun-dried tomatoes, salted ricotta and a light base of tomato puree to soften the flavour. The product is packaged in low weight of 180 GR (in standard jar 212 - mouth 63).

Chopped dried tomato 69%, sunflower oil, salt.

Cherry tomato 65%, sunflower oil, salt, basil, garlic.

Dried tomato 67%, sunflower oil, salt, basil.

Hot peppers flavored in 69% vinegar, sunflower oil, salt.

Fillets of aubergines 68% flavored in vinegar, sunflower oil, peppers, salt, parsley, hot pepper.

Artichokes flavored in 69% vinegar, sunflower oil, salt, parsley, mint, bay leaf, hot pepper, black peppercorns, garlic.

Wild onions vinegar-flavored, sunflower oil, salt, parsley, chili pepper

Aubergine vinegar-flavored, sunflower oil, peppers, salt, parsley, hot pepper.

Mixed mushrooms 68%: straw mushrooms Volvariella Volvacea 33%, nameko mushrooms Pholiota Mutabilis 33%, shitake mushrooms Lentinus Edodes 33%, vinegar-flavored, sunflower oil, salt, parsley, garlic, bay leaf, black peppercorns.

Hand-pitted green olives vinegar-flavored, sunflower oil, salt, fennel, mint, hot pepper, garlic.

Champignon mushrooms Agaricus, Bisporus vinegar-flavored, sunflower oil, salt, parsley, oregano, chili peppers.

Chopped dried tomato 69%, oil of sunflower seeds, salt

Sun-dried tomato 69%, Sunflower oil, salt, basil.

Olive tapenade with vinegar-flavored black olives, sunflower oil, salt, chili pepper, garlic. GLUTEN FREE

Vinegar flavored, sun-dried tomato, sunflower oil, salt, basil, chili pepper, garlic. GLUTEN FREE

The fresh basil, grown in the lands of the Iblea province, pounded immediately, i.e. a few hours after harvest, with extra virgin olive oil, with the addition of almonds, dried tomatoes, and a light base of tomato puree to soften the taste. Packaged in low weight of 180 GR (in standard jar 212 - mouth 63) to maintain a low beat, and not to expose the product to prolonged oxidative processes in the pasteurization tunnel. It is extremely sufficient for three/four meals (three/four people).

All the flavor of the cuisine of these islands, in a single recipe: many capers cooked in tomato sauce with lightly fried onion, with the addition of sliced ​​fresh basil (which you must see), cherry tomato cut in half, black olives , and a very small portion of fried peppers. They are the products of the garden and of an agriculture that only serves to satisfy the needs of the family. It has a primary use as a pasta condiment, really ready, but it also has a secondary use as a condiment for bruschetta. Also highly sought after for preparing and/or garnishing fish dishes. We pot it in a single 290 g America 314 jar.

The Sicilian tradition tells of a chef from Catania who, after the première of Maestro Bellini's infamous opera, the Norma, held for the first time in the Catania Opera House, hosted the maestro and the artists, and having to face a unorganized dinner and being close to closing time, he prepared a simple pasta with tomato sauce topped with fried aubergine pieces, covered with a cloud of salted ricotta. In our version, of course, we don't add the ricotta salata, because it has to be added at the moment. We use aubergines from our Ragusa countryside, which we fry strictly without any pre-cooking. We do not use preservatives or thickeners. The 190 GR package (volume of the standard 212 jar - mouth 63) is perfect because it keeps the serving low and is enough for three people.

All the flavor of sweet pepper in this new recipe from our kitchen, simple and at the same time respectful of tradition and typicality. The cleaned sweet pepper is lightly fried to get the right flavor and soften its texture. We therefore prepare a tomato sauce with a base of fried onion and the peppers that we have fried. We pack it in 190g (standard jar 212 - spout 63), which is absolutely sufficient to season three dishes.

Wild onions vinegar-flavored, sunflower oil, salt, parsley, chili pepper

It is called this way because once, in ancient times, the capone fish, with red meat, known as dolphinfish, was cheap, much less than meat and was available all year round in large quantities. The poor, the less well-off, cooked it with fried vegetables, and preserved in vinegar, with sugar (sweet and sour) which acts as a preservative. Then the fish disappeared and the fried sweet and sour vegetables remained. We have kept the original recipe: by frying the ingredients one by one, and after curing them in sweet and sour, we mix them with a particular sauce, which is used to bind the product. Our method requires particular care in frying the ingredients with sunflower seed oil to keep their flavor intact. The oil component in this product is fundamental and for this we use, not for frying, but as an ingredient of the product itself, only oil of particular quality: by opening the jar you will notice it because you will smell it. It is packaged in low weight of 190 GR (in 212 gr jar - draft 63) to maintain a low beat. It is widely used among ready-to-eat condiments, appetizers and side dishes.

The need for ready to eat triumphs more and more. The demand emanating from the consumer is for an increasingly complete product, ready for immediate use, which makes the dish safe, and which does not need anything else to complete. Our Basil Pesto with Ricotta and Almonds is an extraordinary gourmet dish for the raw materials used in this dish: Fresh basil, grown in the lands of the Iblea province, pounded immediately, i.e. a few hours after harvest, the extra virgin olive oil, almonds, sun-dried tomatoes, salted ricotta and a light base of tomato puree to soften the flavour. The product is packaged in low weight of 180 GR (in standard jar 212 - mouth 63).

Chopped dried tomato 69%, sunflower oil, salt.

Cherry tomato 65%, sunflower oil, salt, basil, garlic.

Dried tomato 67%, sunflower oil, salt, basil.

Hot peppers flavored in 69% vinegar, sunflower oil, salt.

Fillets of aubergines 68% flavored in vinegar, sunflower oil, peppers, salt, parsley, hot pepper.

Artichokes flavored in 69% vinegar, sunflower oil, salt, parsley, mint, bay leaf, hot pepper, black peppercorns, garlic.

Rooted deeply in the heritage of the province of Ragusa, our wild fennel pesto captures the essence of traditional Sicilian cuisine. Originating from fennel that grows spontaneously in our terrain, it is a principal component of our renowned Pasta con le Sarde. This pesto carries a distinctive flavor, versatile enough to serve as a delectable seasoning or simply as an aromatic spread.

A true embodiment of Sicilian culinary tradition, our Caponata Siciliana is a symphony of flavors drawn straight from our garden. This vegetable medley, prepared with passion and reverence for age-old recipes, offers a ready-to-enjoy experience. Open the jar to a burst of Sicilian goodness, requiring no additional seasoning or heating—perfect to complement any meal or enjoyed on its own.

Heralded for its exceptionally sweet taste, our Cipolla di Giarrattana is a true culinary delight. Far from your ordinary onion, its naturally sweet undertones surprise and captivate. Baked to perfection, this product encapsulates the sweet, distinct flavor of the Giarrattana Onion. A delightful addition to dishes or enjoyed as a standalone treat, it stands as a testament to the unique flavours of Sicily.

Aubergine vinegar-flavored, sunflower oil, peppers, salt, parsley, hot pepper.

Mixed mushrooms 68%: straw mushrooms Volvariella Volvacea 33%, nameko mushrooms Pholiota Mutabilis 33%, shitake mushrooms Lentinus Edodes 33%, vinegar-flavored, sunflower oil, salt, parsley, garlic, bay leaf, black peppercorns.

Hand-pitted green olives vinegar-flavored, sunflower oil, salt, fennel, mint, hot pepper, garlic.

Champignon mushrooms Agaricus, Bisporus vinegar-flavored, sunflower oil, salt, parsley, oregano, chili peppers.

Chopped dried tomato 69%, oil of sunflower seeds, salt

Sun-dried tomato 69%, Sunflower oil, salt, basil.

Olive tapenade with vinegar-flavored black olives, sunflower oil, salt, chili pepper, garlic. GLUTEN FREE

Vinegar flavored, sun-dried tomato, sunflower oil, salt, basil, chili pepper, garlic. GLUTEN FREE