food catalogue

FOOD CATALOGUE

www.italianology.jux.com

PASTA SAUCE

BRONTE PESTO 70% IN EXTRA-VIRGIN OLIVE OIL

INGREDIENTSPistachio 70%, extra-virgin olive oil, salt, pepper.

HOW TO USE It is perfect as garnishment of a fast and tasty “spaghettata” Italian style.

Made with lots of pistachios and the best extra-virgin olive oil.

PASTA SAUCE

BRONTE PESTO

INGREDIENTSPistachio 65%, sunflower seed oil, salt, pepper.

HOW TO USE Ready-to-use sauce, from the best selected raw materials. It enhances first courses, goes excellently with fish, and is ideal on toasted bread.

PASTA SAUCE

INGREDIENTSTuna 30% olive oil 49%, almonds 13%, caciocavallo 3.5%, basil 3.5% , garlic, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

TUNA PESTO

PASTA SAUCE

INGREDIENTSTomato sauce 41%, tomato pulp 41%, 15% tuna, olive oil.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first.

TUNA SAUCE OF RAGÙ

PASTA SAUCE

INGREDIENTSTomato sauce 41%, tomato pulp 41%, 15% mackerel, olive oil.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first.

MACKEREL SAUCE OF RAGÙ

CAPONATA

CAPONATA OF EGGPLANT

INGREDIENTSEggplant min. 50%, tomato sauce, celery, green olives, onion, capers, vinegar, extra virgin olve oil, sugar and salt.

HOW TO USEReady to serve on toasted bread or for seasoning in the preparation of the first and second both meat and fish.

Caponata is a typical product of gastonomia Sicily. Using an old recipe we managed to get the old flavors and scents home. It contains no dyes, preservatives or flavor enhancers.

CAPONATA

CAPONATA OF ARTICHOKE

INGREDIENTSArtichokes min. 50%, tomato sauce, celery, green olives, onion, capers, vinegar, extra virgin olve oil, sugar and salt.

HOW TO USEReady to serve on toasted bread or for seasoning in the preparation of the first and second both meat and fish.

Caponata is a typical product of gastonomia Sicily. Using an old recipe we managed to get the old flavors and scents home. It contains no dyes, preservatives or flavor enhancers. The artichoke caponata is the revised version and is the winter version.

PÂTÉ AND CREAM

GREEN OR BLACK OLIVES PÂTÉ

INGREDIENTSExtra virgin olive oil, salt, green or black olives 80%.

HOW TO USE Green or black olives pâté is a splendid pairing together with cheese and bread rusks. It is perfect as garnishment of a fast and tasty “spaghettata” Italian style.

Natural product without thickeners, preservatives or dyes, without reinfrcing taste.

PÂTÉ AND CREAM

ARTICHOKE PÂTÉ

INGREDIENTSExtra virgin olive oil, salt, lemon, vinegar, artichokes 80%.

HOW TO USE Artichoke pâté fits optimally to boiled meat and roasted silversides. Very good also on rusks, together with truffle, for a fancy and hard taste.

Natural product without thickeners, preservatives or dyes, without reinfrcing taste.

PÂTÉ AND CREAM

DRIED TOMATO PÂTÉ

INGREDIENTSExtra virgin olive oil, salt, sun dried tomatoes 75%.

HOW TO USE Dried tomato pâté is perfect on rusks, joined to mature cheese such as Sicilian famous “pecorino”. To be absolutely tasted with pasta dressed with hot pepper oil.

Natural product without thickeners, preservatives or dyes, without reinfrcing taste.

PÂTÉ AND CREAM

INGREDIENTSMackerel 50%, 41% olive oil, wine vinegar 5%, tomato sauce 3.5%, parsley, sugar, capers, red pepper, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

MACKEREL PÂTÉ

PÂTÉ AND CREAM

INGREDIENTSTuna 45%, 22% olive oil, soybean oil 22%, 5% vinegar, wine, sauce 3% tomato, parsley, sugar, capers, red pepper, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

TUNA PÂTÉ

PÂTÉ AND CREAM

INGREDIENTS

TUNA CREAM WITH BLACK OLIVES Tuna 45%, 40% olive oil, black olives 15%, salt.

TUNA CREAM WITH GRILLED PEPPERS Ingredients: Tuna 45%, 40% olive oil, roasted peppers 15%, citric acid, salt.

TUNA CREAM WITH ARTICHOKES Tuna 38%, 36% olive oil, artichokes 26%, citric acid, salt.

TUNA CREAM WITH ALMONDS Tuna 49%, 41% olive oil, almonds 9.5%, salt.

TUNA CREAM WITH PISTACHIOS Tuna 49%, 41% olive oil, 9.5% pistachios, salt.

TUNA CREAM WITH SUN DRIED TOMATOES Tuna 50%, 25% dried tomatoes, olive oil 25% salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

SEASONED TUNA CREAM

PÂTÉ AND CREAM

INGREDIENTSTuna 44%, olive oil 35%, sicilian orange 21%, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

TUNA CREAM WITH SICILIAN ORANGES

PÂTÉ AND CREAM

INGREDIENTSTuna 42%, olive oil 41.5%, 10.5% salmon, lemon juice 6%, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

TUNA AND SALMON CREAM

PÂTÉ AND CREAM

INGREDIENTSTuna 60%, swordfish 20% oil, 17% olive oil, lemon juice 3%, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

TUNA AND SWORDFISH CREAM

SPICY FOOD

INGREDIENTSEggplant, peppers, artichokes, extra virgin olive oil, sun-dried tomatoes, mushrooms rositi, garlic, vinegar, spices, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

FIREWORKS

SPICY FOOD

INGREDIENTSRed onion Calabria IGP, sugar, vinegar, spices, salt.

HOW TO USE Product taste “new” and unusual, perfect to enjoy with fresh cheese, also great to be combined with roast or boiled.

TROPEA IGP RED ONIONS AND SOUR

SPICY FOOD

Only brave and daring palates, sauce Habanero, a variety of the hottest chili.

INGREDIENTS

HABANERO CREAM CHOCOLATEHabanero peppers 92%, extra virgin olive oil, salt.

HABANERO CREAM REDHabanero peppers 92%, extra virgin olive oil, salt.

HABANERO CREAM ORANGE Habanero peppers 92%, extra virgin olive oil, salt.

HABANERO CREAM YELLOWHabanero peppers 92%, extra virgin olive oil, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second. Very spicy dose carefully.

HABANERO CREAM

SPICY FOOD

INGREDIENTSPeppers Calabresi 92%, extra virgin olive oil, salt.

HOW TO USE Ready to serve on toasted bread or for seasoning in the preparation of the first and second.

Undisputed sovereign of Calabrian cuisine, Calabrian chiles are ground and simply dressed with extra virgin olive oil. Ideal for all culinary uses.

CHILI CREAM

SPICY FOOD

INGREDIENTSRed onions of Tropea - Calabria IGP, peppers, olive oil, vinegar, spices, salt.

HOW TO USE Ideal for sandwiches and to accompany grilled meat, but also great with pasta.

A “marriage” between Calabria red onion and hot pepper sauce that gives life to a simple taste unexpected.

SIGNATURE CHILI A’ MARIATATA IGP CREAM

SEA FLAVORS

SALTED SARDINES

INGREDIENTSSardines, olive oil, salt.

HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.

SEA FLAVORS

TUNA FILLETS

INGREDIENTSTuna, olive oil, salt.

HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.

Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

SEA FLAVORS

TUNA FILLETS

INGREDIENTS

TUNA FILLETS WITH OLIVE OIL CERTIFIED ORGANICTuna, certified organic extra virgin olive oil, salt.

TUNA FILLETS IN OLIVE OILTuna, olive oil, salt.

TUNA FILLETS IN BRINETuna, water, salt.

HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.

Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

SEA FLAVORS

TUNA VENTRESCA IN OLIVE OIL

INGREDIENTSTuna, olive oil, salt.

HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.

Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

SEA FLAVORS

TUNA LATTUME IN OLIVE OIL

INGREDIENTSTuna, olive oil, salt.

HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.

Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

SEA FLAVORS

INGREDIENTS

TUNA BITS IN OLIVE OIL Tuna, olive oil, salt.

TUNA BITS IN SOYBEANS OIL Tuna, soybean oil, salt.

HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.

TUNA BITS

Tuna, taken from the refrigerator, it is cut into slices, put in bleed in water, placed in baskets of stainless steel AISI 316 and cooked in steam but not in water and salt in order to maintain intact the organoleptic qualities and not to disperse most of the proteins. After firing, the tuna is cooled and, manually, carry out a thorough stripping and elimination of spines. The slices cleaned they are so blended in a cutter with smoked salmon, oil olive oil and lemon juice until you get a homogeneous product.

SEA FLAVORS

SALMON FILLETS

INGREDIENTS

SALMON FILLETS WITH OLIVE OIL CERTIFIED ORGANICSalmon, certified organic extra virgin olive oil, salt.

SALMON FILLETS IN OLIVE OILSalmon, olive oil, salt.

SALMON FILLETS IN BRINESalmon, water, salt.

HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.

SEA FLAVORS

SALMON BITS WITH OLIVE OIL

INGREDIENTSPieces of salmon with olive oil.

HOW TO USE Ready to serve for seasoning in the preparation of the first or salad.

EXTRA VIRGIN OLIVE OIL

OLIO VERDEEXTRA VIRGIN OLIVE OIL

PRODUCTION AREACastelvetrano (TR)

OLIVE100% Nocellara del Belice

ACIDITY0,1%

HOW TO USEMain ingredient in salad dressing; frying, sauteeing and braising; drizzling over hot soups & grilled meat and seafood; to bake your favorite cakes.

OLIO VERDE i s an exclusive olive oil, which has been produced with the same care and attention to detail since 1989. Beyond being first and cold pressed, it is also mada from 100% from precious D.O.P. Nocellara del Belice olives, natve to the Castelvetran area in southwestern Sicily: this makes OLIO VERDE a very pure and special product. Unfiltered, green, fluid om the lips, palate and tongue, its freshness, cleanliness, authenticity and quality are revealed by its smooth texture and confirmed by its scent, flavor and versality.

Throughout the years, OLIO VERDE has earned many awards, including the Gold Trophy at New York City’s Fancy Food Show in 1998, the first oil ever to have been awarded such an honor.

AZIENDA AGRICOLA CIAFAGLIONE PARTANNA

EXTRA VIRGIN OLIVE OIL

EXTRA VIRGIN OLIVE OIL

PRODUCTION AREAPartanna (TR)

OLIVE100% Nocellara del Belice

ACIDITY0,2%

AZIENDA AGRICOLA CIAFAGLIONE PARTANNA

EXTRA VIRGIN OLIVE OIL

EXTRA VIRGIN OLIVE OIL

From the olive tree fruit the DOP Val di Mazara extra-virgin olive oil originates. The hands that harvest the olives squeeze out their essence from the flesh the same day. The oil slide slowly into the barrel, according to a handmade procedure; only settle and patience can generate, from the baroque trunk tree, a mundane product with a divine taste. Golden shining coloured, our olive oil finds its perfect match with every Mediterranean dish: salads, meat, fish and toasted bread.

PRODUCTION AREAVal di Mazara, Menfi (AG)

OLIVE50% Nocellara del Belice, 35% Cerasuola, 15% Biancolilla.

ACIDITY0,28%

SEASONING OIL

OLIO VERDE WITH LEMON

OLIO VERDE WITH LEMON isth result of two fruit coming together to make one outstanding extra virgin olive oil, born by combinig plumb Nocellare del Belice olives with the peel of Femminello Verdello lemons. To catch the flavor and properties at their fullest of both olives and lemons, they are picked green just prior to reaching the purple and yellow ripening stages. Unfiltered and cloudy green upon production, the oil’s texture is lusciously fluid, with a fresh, fruity taste.

PRODUCTION AREACastelvetrano (TR)

OLIVE100% Nocellara del Belice

INGREDIENTSOlive oil 99%, Femminello Verdello lemons peel 1%

HOW TO USEOLIO VERDE WITH LEMON releases its delicate fragrance raw or in the preparation of various dishes: ideal in particular for seasoning vegetables, especially if combiend with fine sea salt.

SEASONING OIL

SEASONING OIL

GARLIC SEASONINGGarlic seasoning is the ideal partner of the typical Mediterranean spaghetti dish. A delicate and tasty sauce even with the most particular cheese.

ORANGE SEASONINGThe orange sauce has a hint of delicate risottos and salads. An aftertaste that does not invade or cover the flavor but improves it.

LEMON SEASONINGLemon seasoning perfectly matches with salad and all kind of different fishes. The most classic citrus flavour from Sicilian’s sun.

HOT PEPPER SEASONIGHot pepper seasonig is the perfect matching with the dried tomato pâté on every kind of Mediterranean recipe, giving pasta a full and strong flavor.

ROSEMARY SEASONINGCompletely enjoyable on rusks and warm bread, rosemary seasoning is as sauces for any kind of meat.

OREGANO SEASONINGPleasant on toasted or warm bread, seasoning of rosemary, sage and oregano are appetizing as sauces for meats of all kinds.

RICCARDO ROSSELLI 0039 3205768504 riccardo.italianology@gmail.com

ROSALIA CHAN 00852 9319 7518 rosalia.italianology@gmail.com

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