Capers of Pantelleria since 1949
When the founders Antonio and Girolamo passed away, their sons garnered the heritage of their fathers’ painstaking and precious toil and entrusted it to Gabriele Lasagni, who carried out extensive studies and research on the raw materials that Pantelleria is endowed with and now manages La Nicchia with a passion. Sixty years on, ours is the only farming company in Pantelleria that operates as a Farm, a Caper Processing Plant, and a Specialty Food Laboratory.
Zibibbo Muscat raisins, aromatic, sweet and soft. The seeds inside the raisins give a crunchy note but they are neither hard not tannic when you chew them. They are sun-dried. Ideal as a dessert at the end of a meal, energizing after sports and excellent for making cakes and desserts.
A thick “syrup” obtained from reducing fresh Zibibbo grape must and sugar. A perfect blend of sweetness and aroma gives a new tanginess to herby or strong cheeses, fresh goat cheeses and shellfi sh dishes. Try on vanilla ice-cream or as a sweetener in tea.
Only prepared when the oranges and lemons are in season and have reached the right balance between sweetness and sharpness. In this “energy-rich” marmalade, the taste of the citrus fruit is enhanced by the flavor of the carrots. Ideal for breakfast and for healthy, tasty snacks. Delicious in sponge cakes.
Only prepared when the lemons are in season and have reached the right balance between sweetness and sharpness. As you spread this marmalade your knife will stumble on the bits of hand-cut peel. Ideal for breakfast and for healthy, tasty snacks. Try with mature cheeses.
Only prepared when the oranges are in season and have reached the right balance between sweetness and sharpness. As you spread this marmalade your knife will stumble on the bits of hand-cut peel. Ideal for breakfast and for healthy, tasty snacks. Also delicious in chocolate cakes or tarts. It contains no added coloring, flavoring or pectin.
Natural sweet wine, with hints of ripe exotic fruit released by the raisins used in the fermentation process. Ideal as a dessert wine or for making refreshing sorbets that also aid digestion at the end of a meal. Meditation wine.
A blend of Cerasuola, Nocellara and Biancolilla, this unfiltered oil is flavorful, fruity, and fragrant. It enhances the flavors of the dish without overwhelming them. Use both raw and for cooking.