The most petite, ripe and tender artichokes are harvested and quickly processed to preserve their freshness. Masseria Mirogallo exclusively use the local extra virgin olive oil to preserve their

Heirloom varieties of zucchini are harvested by hand, cut into strips and dried in the sun. They are then blended with a combination of extra virgin olive oil, oregano, vinegar and chilli peppers for

A truly Sicilian condiment made with sundried tomatoes, tomato passata, capers, extra virgin olive oil, anchovies and chilli pepper.

Nocellara Etnea green olives, extra virgin olive oil Gran Cru Nocellara Etnea, parsley, mint, Hyblaean oregano, chilli, Hyblaean wild fennel, red garlic from Nubia, vinegar, Trapani sea salt.

Sweet Sicilian tomatoes are partially sun dried, to concentrate their flavour, but also to leave behind a bit of the juiciness and vitality of a fresh tomato. Preserved in Sicilian extra virgin olive

Sun dried organic cherry tomatoes, extra virgin olive oil "Gran Cru Tonda Iblea", basil, red garlic from Nubia, and Trapani sea salt.

Caper leaves (foglie di capperi) are thin and firm, with a delicate caper taste. Preserved in a delicate brine with Sicilian sea salt, they are ready to use after a quick rinse, or longer soak in

Capers from the Aeolian Island of Salina. Hand gathered and preserved in Sicilian sea salt.