Ingredients

Borage is a wild herb with hairy leaves and blue flowers, widely used in Sicilian cooking for fillings, frittatas and soups.

Soles are prized flatfish with white, delicate flesh, appreciated in Sicilian cookery for both refined and simple preparations.

Figs are sweet, succulent fruits much loved in Sicily, eaten fresh, dried or used in numerous sweet and savoury preparations of tradition.

Mustard is a pungent condiment made from the seeds of plants of the Brassica genus, used in Sicilian cookery to enhance meats, sauces and traditional preparations.

Busiate are a fresh pasta shape typical of western Sicily, with their distinctive twisted form, a symbol of the Trapanese culinary tradition.

Blackberries are wild or cultivated fruits of the bramble, gathered in summer across the Sicilian countryside and used fresh or in jams, sweets and syrups.

Dentex is a prized sea fish with delicate white flesh, highly appreciated in Sicilian cuisine for refined preparations and traditional dishes.

Capers are the flower buds of the Capparis spinosa plant, a fundamental ingredient in Sicilian cuisine with an intense, distinctive flavour.

Vanilla is a prized spice with a sweet, enveloping aroma, widely used in Sicilian pastry to flavour desserts, creams and traditional preparations.

Marjoram is a delicate, aromatic herb used in Sicilian cooking to flavour meat, fish, vegetables and traditional preparations.