The Campisi cherry tomato pate has a strong and inebriating taste. Made with a simple recipe, as per Sicilian tradition, it is composed of dried cherry tomatoes, olive oil, sunflower oil, basil and other smells such as garlic, oregano and chilli. It is a real cream that can be combined with different recipes of both meat and fish, to flavor pasta dishes or as a cream to spread on canapes or bruschetta.
Mediterranean tuna fillets in oil are entirely handmade with passion and attention according to the most ancient traditions and contain only a pinch of sea salt.
Marsàlamen is born from Paolo Campisi's bet to make a superior quality extra virgin olive oil at altitudes not exactly ideal for the cultivation of olive trees. An oil with a low salinity content determined by the position of the olive groves at 300 meters above sea level.
Bottarga and Pistachio Pate Campisi, a very prestigious food made from tuna eggs which are dried and salted to be preserved. excellent on bruschettas or to make a plate of pasta with fresh tomatoes.
