The spicy red peperoncino di Sicilia is harvested in late summer and left in brine for six months. Combine with the fruity DOP Monti Iblei olive oil to create a brilliantly fiery chilli paste. Nutritional values per 100 g Energy 991 kJ (241 kcal), fat 23.2 g, carbohydrates 9.3 g, protein 1.1 g, salt 3.5 g
Chilli 80%, extra virgin olive oil, wine vinegar, sea salt
The clay-inducing hotness of the chilli is gently absorbed by the fresh olive oil.
This paté piccante turns your dishes into a fiery affair – whether it’s primo or secondo piatto. As an aperitif, such as a crostini or aubergine tartar, you can serve this paste festively to your guests.