Ingredients

Octopus is a cherished staple of Sicilian coastal cuisine, enjoyed boiled, grilled, braised or as the star of many traditional dishes.

Radishes are root vegetables with a gently peppery flavour, eaten raw in salads or served as a fresh side dish in Sicilian cookery.

The snake gourd, known in Sicily as cucuzza, is a long, curved vegetable with delicate flesh, traditional in Sicilian cuisine for soups, frittatas and summer dishes.

The loquat is a sweet, fragrant spring fruit, traditionally cultivated in Sicily and enjoyed fresh or used in jams and sweet preparations.

Chocolate is a fundamental ingredient in Sicilian pastry, used in iconic desserts such as cannoli and cassata, and in numerous traditional preparations.

Thyme is a Mediterranean aromatic herb with an intense fragrance, used in Sicilian cooking to flavour meats, sauces, roasts and traditional preparations.

Grouper is a prized sea fish with firm white flesh, a highlight of Sicilian cuisine in both refined preparations and traditional dishes.

Apple is a versatile fruit grown in the Sicilian mountain areas, eaten fresh and used in sweets, preserves, and traditional preparations.

Carob is the fruit of the carob tree, a typical Mediterranean species, used in Sicilian cuisine both fresh and processed into a sweet, nutritious flour.

Fish stock is a fragrant, flavourful marine base, essential for soups, risottos and preparations of Sicilian seafood cookery.