Chickpea is one of the oldest legumes. Chickpea is an excellent source of amino acids and is, therefore, a precious and very nutritious food. The 'Pascià' variety is a wide variety in Sicily that has medium-sized seeds that remain whole after cooking. It has a very characteristic taste: the flavour of the 'chickpeas of the past'. Excellent as a soup or as a side dish, as well as as a sauce for pasta.
classic chocolate 100 g
The artisan confectionery laboratory "Casa don Puglisi" has started the production of chocolate with ingredients from fair trade cooperatives, as if to close a circle through the recovery of fragments of a path that from pre-Columbian Mexico has reached Modica. From the particular processing of the highest quality bitter cocoa paste (“criollo” variety) and first choice cane sugar, this mythical shiny black parallelepiped is obtained, variously flavored, smoothed by a long beating and characterized by a studied contrast to the taste between the intensity and the scent of the cocoa bean and the sugar crystal, kept intact in the typical granularity of the dough. The formation of a thin patina on the surface of the chocolate is due to its cold working process, which allows the maintenance of the flavors of each individual ingredient and determines the normal "opaque" appearance of the bar. Over the years, many variations have been added to the more traditional aromas of vanilla and cinnamon that interpret different tastes and sensitivities. Today, in fact, the laboratory produces chocolate in sixteen different flavors: classic, chilli, ginger, orange, anise, bergamot, port, coffee, carob, mandarin, beer, bronte pistachio, pomegranate, fructose and Avola almond.
Customers who bought this product also bought:
The processed and packaged fish comes from the uncontaminated sea, it is also aged for at least 45 days in order to give it the maximum organoleptic qualities.
Campisi amberjack botargo. The translation of the Arabic term "batārikh" is literally "dried fish eggs".
The dried Campisi plum tomato is dried in the sun, as required by the ancient tradition. After being carefully selected and cut, the tomato is salted and exposed to the direct rays of our Sicilian sun.