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Special Ale, produced with russellar grain, Pantelleria grapes and dried locust beans. Medium body beer, characterized by the sweetness of the Pantelleria grape passage and the aftertaste of toasted carrube.
Beer after meal, great for accompanying sweets and desserts, to favor Sicilian ones (honeyed, blackcurrants, almond biscuits, etc.).
Syrah 100% 75 cl bottle (red wine) - Alc. 12.5%
Production area: Trapani (Sicily - Italy)
Variety: 100% Syrah - RED
Alcohol content: 13% vol.
Aroma: hints of melted spices and red fruit jam including blueberries and blackberries
Taste: Lively, persistent and soft.
Capers in salt with Sicilian salt in a 180g bag
Sicilian caper under salt in 180g bags. A typical and traditional product of the tradition. One of the most popular Sicilian products in the world!
Discover the Sicilian caper of Agripantel grown and harvested in the Archaeological Park of Selinunte-Cave of Cusa. The Sicilian caper grows spontaneously on calcareous soils, a stone that was...
Pilsner in Sicilian style produced with antique grains of Sicily, timilia, russello and perciasacchi. Light beer, from all over the meal, with a aftertaste of cereals characterized by the ancient grains of Sicily.
It is great to combine with typical Sicilian dishes that reminiscent of traditional Sicilian traditional cuisine of the past as pasta with tenerumi, macaroni sauce and aubergines...
250gr Almond and Pistachio Paste
The almond marzipan pastry known as Martorana Fruit is one of the best Sicilian tipical sweet of Autumn. When autunn is upon us - usually in late October first November these sweets with their tipical strong colors and forms of tipical fruit or food of sicily appear in every Sicilian home.
What is Martorana Fruit and where does buy it?
MANNOLU ROYAL liqueur Bitter / Aperitif with Manna and orange of Sicily
The MANNOLU ROYAL is a bitter (Alc.12% Vol.) It has a natural red color and is handcrafted and totally natural with a mixture of aromatic / medicinal herbs, roots, red oranges of Sicily and natural manna , pure and original, gathered by incision of ash trees in the area of Pollina / Castelbuono / Cefalu (Manna from...
Pasta c'anciove and muddica atturrata
The recipe for the Sicilian first course based on anchovies and toasted breadcrumbs.
It is a dish belonging to the Palermo tradition.
The origins are ancient, those of Sicilian cuisine that arise from the poor and peasant tradition and know how to enhance simple ingredients, making them together a symphony of flavors.
400 g of...