Olives given to Sicily by Apollo
According to legend, the first Italian region to receive the sacred tree was Sicily, thanks to Aristaeus, son of Apollo, who introduced their cultivation and taught local people how to work the olives.
The Nocellara Etnea Olive is cultivated on the east coast of Sicily, on the slopes of the Etna volcano. It is a tasty olive with a slightly elongated oval shape, yellow-green colour and firm, crisp flesh. Harvested early and left to ripen in brine, they are seasoned during processing. This allows the spices to perfectly mix with the pulp creating a unique, slightly bitter taste.
Indications for use:
These pitted natural olives with spicy provolone cheese are ideal for appetisers of cold meats and cheeses, in green salads, and in pasta and rice salads. With their aromatic taste and olfactory intensity, they are also ideal for aperitifs with sapid white wines..
Ingredients:
Olives, salt, sunflower oil, spices, natural flavours.
Net Weight
200 g
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Wash the clams well; open them in a large non-stick frying pan with 2 cloves......
Boil the water, once boiling; add the pasta and the cooking salt.......
With a spatula, mix the ricotta in a bowl, adding the Parmigiano Reggiano......
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