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Craftsmanship of raw materials selected in Sicily without the addition of additives or preservatives.


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Caponata is a typical Sicilian recipe that dates back to the time of the Arabs in Sicily, characterized by its sweet and sour flavor the "traditional" version is based on fried eggplant but it is often found revisited in a contemporary key with vegetables or fruits that are strictly seasonal Sicilian.

Aubergine caponata - 314 ml

  • CompanyGio.Ni - Sapori del sudVillageSclafani Bagni (PA)Format314 ml

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