Our products include the great Ragusa donkey cold meat and the Ragusa donkey sausage available made to order.
Ragusano Ass slow food products»
The almond is the absolute protagonist of Sicilian pastries. The Arabs were to discover the secret to work the fruits with the chopped egg white and honey.
Slow food Noto's almond»
In particular the island of Salina, North of Sicily, has established itself as the Centre of the Italian production of capers.
Salina caper slow food»
What differentiates your product from the industrial version of the Presidium is the method of "cultivation", but especially the workmanship. The halls of the Presidium was hand-picked by the saltworker.
Trapani salt slow food»Many of our products like the ones you see here, are directly from some major Slow food Presidia of Sicily. support the Presidia small traditional productions that are in danger of disappearing, enhance territories, recovering ancient crafts and techniques, save native breeds from extinction and varieties of vegetables and fruits.
This variety of pistachio grows on the terrain of Bronte and in no other part of Europe. And only here has an emerald green color so brilliant and so intense, resinous scent, fat.
Bronte pistachio slow food»
Our products include the great Ragusa donkey cold meat and the Ragusa donkey sausage available made to order.
Ragusano Ass slow food products»
The almond is the absolute protagonist of Sicilian pastries. The Arabs were to discover the secret to work the fruits with the chopped egg white and honey.
Slow food Noto's almond»
In particular the island of Salina, North of Sicily, has established itself as the Centre of the Italian production of capers.
Salina caper slow food»
What differentiates your product from the industrial version of the Presidium is the method of "cultivation", but especially the workmanship. The halls of the Presidium was hand-picked by the saltworker.
Trapani salt slow food»Many of our products like the ones you see here, are directly from some major Slow food Presidia of Sicily. support the Presidia small traditional productions that are in danger of disappearing, enhance territories, recovering ancient crafts and techniques, save native breeds from extinction and varieties of vegetables and fruits.
This variety of pistachio grows on the terrain of Bronte and in no other part of Europe. And only here has an emerald green color so brilliant and so intense, resinous scent, fat.
Bronte pistachio slow food»

Black pork cold meat This cold meat is made with Sicilian black pork, which is raised in the wild. The black pork Ibleo feeds on grains, beans, acorns and carob, foods that give this meat a sweet and decided taste. Learn more...
Black pork sausage This sausage is made with Sicilian black pork, which is raised in the wild. The black pork Ibleo feeds on grains, beans, acorns and carob, foods that give this meat a sweet and decided taste. Learn more...
Donkey cold meat With little cholesterol and double iron content compared to other meats, the Donkey cold meat (Italian product) is used here to get a good sausage. Vacuum packed with size of about 350gr. Learn more...
Cold meat mixed pack With this pack you will get three kind of special cold meat. Pistachio cold meat, Black Wine "Nero d'Avola" cold meat, and Knife tip cold meat. Vacuum packed with size of about 350gr each one. Learn more...
Black pork Pistachio cold meat This cold meat is made with Sicilian black pork, which is raised in the wild. The black pork Ibleo feeds on grains, beans, acorns and carob, foods that give this meat a sweet and decided taste, excited by adding Bronte's Pistachio. Learn more...
Black pork ibleo cold meat with sicilian black bee honey adding honey takes an ancient process that the Romans used for the production of the salame which gives it a special softness. Learn more...
Easter sausage with wild fennel This type of sausage has an ancient tradition as the poet Virgil tells us in Georgic. Lenten period was produced to be consumed in Easter. The sausage is produced in typical caves of Chiaramonte Gulfi. Learn more...
Easter sausage drowned in red wine nero d'Avola. The sausage after a long maturation, is immersed in the red wine "nero d'Avola" for about ten days, and put to dry. Wine notes give this product a particular aroma and flavor. Learn more...
Easter spicy sausage Much appreciated for its simplicity and delicacy, Dried sausage Pasqualora comes from ancient traditions dating back some centuries Bc, a period in which managed to preserve the meat until two months after the slaughter, as the poet Homer tells us in "Georgic". Learn more...
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