Barrel-Aged Vinegar

Refinement in barriques at the end of the natural vinegar-making process, provides the finishing touch for Bonanno Red or White Wine vinegar, bringing out the best of this product. Bonanno carefully selects only the best wines, the vinegar is than put in traditional OAK barrels and left to age for no les that a year. Strictly oak wood is used in order to ensure the vinegar acquires, over time, that slightly spicy body, recognized by connoisseurs all over the world.

Red Wine vinegar has ancient roots which can be traced back more than 3000 years. Regardidng the industrial production of Bonanno Vinegar, the choice and selection of excellent wine is particularly important. The wine is put togheter with a small amount of vinegar to start off natural process of fermentation. in this phase, the production of acetobacter is maintained by a system of oxygenation in the casks and systematic checking of ambient temperature. Red wine vinegar i the ideal ingresdient for enriching cooked meat and fish dishes and for sweet and sour foodstuffs such as pickled onions, courgettes and other vegetables.

The product we are calling your attention to is the extra virgin Bonolio olive-oil, a genuine natural olive-oil, obtained only by cold pressing highest quality olives.
Bonolio is a salad-oil to be tasted also together with bread and vegetables. It's ideal for toasted-bread and sauces that exalt its excellent aroma and freshness. The extra virgin Bonolio olive-oil has an acid level far lower than 1%

The BONOLIO olive-oil firm, founded in Sciacca in 1934,has always been owned by the Bono family.
Today the Bonolio oil-mill is situated in a very modern and up-to -date structure. Our olive oil production, following a productive process that respects the natural characteristics of olives and olive-oil itself, is among the most modern and efficient of all both because of its organization and thanks to the meticolous attention paid to guarantee the sanitary measures in force. Agriculture, historically the most important sector for the economy of Sciacca, is still today a basic element in the economic production of the whole area.
Considering agricultural growth, the territory of Sciacca produces olives of excellent quality that give birth to Bonolio, a leader olive-oil produced in one of the most strategic and olive-production-oriented territories in the Mediterranean.

The product we are calling your attention to is the extra virgin Bonolio olive-oil, a genuine natural olive-oil, obtained only by cold pressing highest quality olives.
Bonolio is a salad-oil to be tasted also together with bread and vegetables. It's ideal for toasted-bread and sauces that exalt its excellent aroma and freshness. The extra virgin Bonolio olive-oil has an acid level far lower than 1%

We have been in the canned food industry since 1916 as producers of canned traditional Sicilian foods. We are proud to saythat, all through these years, thanks to our previous experience in the field of agricultural chemistry, our brand has become famous primarily for the genuineness, freshness and flavour of our products – the same qualities which earned Knight Antonino Contorno, a cuirassier in the army of HIS MAJESTY VICTOR EMMANUEL III, the official praise of the HOUSE OF SAVOY.

Melanzane min. 40%, Sedano, Salsa di pomodoro, Cipolle, Olio di semi di girasole, Olio di oliva, Zucchero, Olive, Aceto agro di vino, Capperini, Sale

Sicilian Tuna in pure olive oil

Mix Spices for fish:  Oregano, garlic, laurel, coriander, parsley, thyme, pepper, salt

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20 gr of gross fround oregano from Sicily

Azienda Agricola " Dante Gangi" IN THE EART OF SICILY

IODIZED SEA SALT IMPORTED FROM ITALY.PRODUCED THE ANCIENT PHOENICIAN METHOD BY NATURAL SUN AND WIND DRYING.FROM THE SALT REGIONS OF TRAPANI AND MARSALA NEAR THE ISLAND OF MOTHYA. THESE CORSE SALT CRYSTALS ARE HIGH IN NATURAL MINERALS 1LB 10 OZ CANISTERS...PERFECT FOR SALT GRINDERS. TRY SEA SALT AND TASTE THE DIFFRENCE IN SALADS,SAUCES, MEATS AND ANY COOKING WHERE A PINCH OF SALT IS NEEDED.