Our vegetables
For the Sicilian horticultural and large-scale distribution, zucchinis and eggplants represent a token of excellence. We cultivate them with innovative agronomic techniques that guarantee salubrity and flavor.
They grow in our fields, in the south-east of Sicily, in protected crops near the sea, where the peculiar ecoclimatic conditions guarantee quality and uniqueness of flavor.
Round eggplants
Round eggplant is considered a queen in cooking. The eggplant, born and raised in Sicily, also brings the flavor of the sun to the table.
- Dark and glossy color
- Very few seeds
- Compact pulp
- Delicate and full taste
- Very rich in potassium
- Pasta Norma
- Lasagna
- Caponata
Long eggplant
Long eggplant is the finest variety on the market, it is also the most original one at the table.
- Typical elongated and thin shape
- Solid and full pulp
- Intense flavor
- Fried
- Grilled
- Stuffed
Purple eggplant
Purple eggplant is versatile in cooking because it is suitable for many recipes. Its oxidation is very slow.
- Round shape
- Fair colour and thin peel
- White and soft pulp
- Once cut, it resists oxidation
- Savoury pies and timbales
- Lasagne
- Rolls
Dark zucchini
We cultivate our dark zucchini in greenhouses near the sea. The salinity of the field make zucchinis tender and savory.
- Dark green and glossy colour
- Solid, juicy and savory pulp
- Balanced taste between sweet and bitter
- Versatile, it is suitable for many preparations
- It can be eaten uncooked
Fair striped zucchini
The fair striped zucchini is rich in minerals absorbed from our saline fields. It’s perfect for any recipe.
- Light green colour and stripes
- Not very juicy pulp
- Very sweet flavor
- Pureed soups and soups
- Croquettes and omelette
- Savoury pie
