botargo and pistachio pate
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.
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The Blood Orange Marmalade made with the finest Sicilian blood oranges. The oranges, cut into large pieces, are processed with the skin to preserve the natural essence and aroma of freshly picked fruit. Recommended for a breakfast rich in carbohydrates, in Sicily, it is also used to make delicious desserts. The Blood Orange Marmalade goes very well with fresh cheeses.
- TYPE 1 FLOUR FROM MAJORCA
- SEMOLATO DI RUSSELLO
- WHOLEMEAL TIMILIA FLOUR
MIXTURE OF STONE GROUND FLOURS OF ANCIENT AND NATIVE SICILIAN GRAINS. IT IS A HIGH-QUALITY FLOUR BECAUSE NOURISHING AND DIGESTIBLE, IN ADDITION, THE MAJORCA SOFT WHEAT FLOUR MAKES THE MIX ELASTIC AND SCENTED. IT IS IDEAL FOR PREPARING PIZZAS, SANDWICHES AND DESSERTS WITH AN ANCIENT TASTE.
* THE PERCENTAGE OF EACH FLOUR MAY VARY ACCORDING TO THE BLEND.