Rosso Di Sicilia
Giuseppe Rosso Conserve di Sicilia has been producing sauces and condiments since 1997 by combining experience, innovation & Sicilian gastronomic traditions. As a matter of fact, the company is located on the southeastern coast of Sicily, where the weather is extraordinary and the uncontaminated land serves as a backdrop for one of the most important gastronomic scenario in Europe, deeply rooted in the Val di Noto and notably in the County of Modica during the Kingdom of the Two Sicilies. Today, these culinary traditions stay alive and give life to extraordinary products, which have the merit of being good and different among similar products in the grocery market. Our main strength lies indeed in purchasing and partly growing raw materials right here in the province of Ragusa. This enables us to benefit from zero-food-miles vegetables and high-quality produce, processed according to ancient recipes and brought to the tables of the most important culinary districts in the world: Italy & Europe. The outstanding quality of our products allowed us to be immediately appreciated by the brand Fior Fiore Coop, for which we still produce excellences. Later, we developed another branded product: our Cherry tomato sauce for Sapori & Dintorni Conad. Today, our private label assortment also includes I Tesori Pam&Panorama, Prodotti D’Italia Coop Italian Food and other important Italian and international brands. Our experience, however, has led us to combine our ability to produce delights with the desire to embody the “Sicilianity” of our products. This is how our new brand Rosso di Sicilia - as presented in the following pages - has taken shape. Several pictures, portrayed for us by two Sicilian carters from Ragusa, act as frame to this brand, the same images which recently inspired one of the major Italian fashion house to create a worldwide famous collection. We have thus easily merged taste, quality & traditions through the images and the colours of an ancient Sicily, which, despite not existing anymore, is still vivid as a cultural model all over the world.
The large quantity of natural sugars in the datterino tomato makes up for the product's acidity correction system and makes the addition of sugars unnecessary. This choice must be understood as a choice to improve the product, as a choice to obtain the highest quality. Quality enhanced by the policy implemented by our company for this product, i.e. that of using raw material from organic farming to guarantee the consumer the best of Sicilian production. Produced by Giuseppe Rosso Soc. Agr. Unipersonale a RL in the plant in Viale 24 n°8, industrial zone III phase, 97100, Ragusa.
Our goal is to give value to the cherry tomato. We prepared a cherry tomato sauce with the cherry cut in half, easily recognizable. We cut the cherry tomato in half and load it into the pot at 50 degrees current, where we prolong the cooking in its own sauce. It requires long cooking times, in order not to stress the product and keep the fruit cut in half intact, avoiding overcooking it. The cherry tomato cut in half, when fresh, is equal to 40% of the final product. It is packaged exclusively in the Passatina 370 jar, which has a real capacity of 350 g. It represents a true excellence of typical Sicilian cuisine, difficult to reproduce in an industrial environment, which has been successfully conducted only thanks to our versatility for the artisan product.
The cherry tomato sauce has kept the recipe unchanged over the years, simple and tasty, a symbol of the Sicilian culinary tradition. The climatic conditions and cultivation techniques positively influence the organoleptic characteristics of the final product, giving it a high sugar content, low acidity and a bright red colour. The cherry tomato sauce can be used to season any type of dish, enhancing its taste. Immediately ready to pour over pasta once heated.
The fresh basil, grown in the lands of the Iblea province, pounded immediately, i.e. a few hours after harvest, with extra virgin olive oil, with the addition of almonds, dried tomatoes, and a light base of tomato puree to soften the taste. Packaged in low weight of 180 GR (in standard jar 212 - mouth 63) to maintain a low beat, and not to expose the product to prolonged oxidative processes in the pasteurization tunnel. It is extremely sufficient for three/four meals (three/four people).
All the flavor of the cuisine of these islands, in a single recipe: many capers cooked in tomato sauce with lightly fried onion, with the addition of sliced fresh basil (which you must see), cherry tomato cut in half, black olives , and a very small portion of fried peppers. They are the products of the garden and of an agriculture that only serves to satisfy the needs of the family. It has a primary use as a pasta condiment, really ready, but it also has a secondary use as a condiment for bruschetta. Also highly sought after for preparing and/or garnishing fish dishes. We pot it in a single 290 g America 314 jar.
The Sicilian tradition tells of a chef from Catania who, after the première of Maestro Bellini's infamous opera, the Norma, held for the first time in the Catania Opera House, hosted the maestro and the artists, and having to face a unorganized dinner and being close to closing time, he prepared a simple pasta with tomato sauce topped with fried aubergine pieces, covered with a cloud of salted ricotta. In our version, of course, we don't add the ricotta salata, because it has to be added at the moment. We use aubergines from our Ragusa countryside, which we fry strictly without any pre-cooking. We do not use preservatives or thickeners. The 190 GR package (volume of the standard 212 jar - mouth 63) is perfect because it keeps the serving low and is enough for three people.
All the flavor of sweet pepper in this new recipe from our kitchen, simple and at the same time respectful of tradition and typicality. The cleaned sweet pepper is lightly fried to get the right flavor and soften its texture. We therefore prepare a tomato sauce with a base of fried onion and the peppers that we have fried. We pack it in 190g (standard jar 212 - spout 63), which is absolutely sufficient to season three dishes.
It is called this way because once, in ancient times, the capone fish, with red meat, known as dolphinfish, was cheap, much less than meat and was available all year round in large quantities. The poor, the less well-off, cooked it with fried vegetables, and preserved in vinegar, with sugar (sweet and sour) which acts as a preservative. Then the fish disappeared and the fried sweet and sour vegetables remained. We have kept the original recipe: by frying the ingredients one by one, and after curing them in sweet and sour, we mix them with a particular sauce, which is used to bind the product. Our method requires particular care in frying the ingredients with sunflower seed oil to keep their flavor intact. The oil component in this product is fundamental and for this we use, not for frying, but as an ingredient of the product itself, only oil of particular quality: by opening the jar you will notice it because you will smell it. It is packaged in low weight of 190 GR (in 212 gr jar - draft 63) to maintain a low beat. It is widely used among ready-to-eat condiments, appetizers and side dishes.
The need for ready to eat triumphs more and more. The demand emanating from the consumer is for an increasingly complete product, ready for immediate use, which makes the dish safe, and which does not need anything else to complete. Our Basil Pesto with Ricotta and Almonds is an extraordinary gourmet dish for the raw materials used in this dish: Fresh basil, grown in the lands of the Iblea province, pounded immediately, i.e. a few hours after harvest, the extra virgin olive oil, almonds, sun-dried tomatoes, salted ricotta and a light base of tomato puree to soften the flavour. The product is packaged in low weight of 180 GR (in standard jar 212 - mouth 63).
Chopped dried tomato 69%, sunflower oil, salt.
Cherry tomato 65%, sunflower oil, salt, basil, garlic.
Dried tomato 67%, sunflower oil, salt, basil.
Hot peppers flavored in 69% vinegar, sunflower oil, salt.
Pitted Nocellara dell'Etna olives 67.5% flavored in vinegar, sunflower oil, salt, wild fennel, mint, hot pepper, garlic.
Fillets of aubergines 68% flavored in vinegar, sunflower oil, peppers, salt, parsley, hot pepper.
Artichokes flavored in 69% vinegar, sunflower oil, salt, parsley, mint, bay leaf, hot pepper, black peppercorns, garlic.
Wild onions vinegar-flavored, sunflower oil, salt, parsley, chili pepper
Aubergine vinegar-flavored, sunflower oil, peppers, salt, parsley, hot pepper.
Mixed mushrooms 68%: straw mushrooms Volvariella Volvacea 33%, nameko mushrooms Pholiota Mutabilis 33%, shitake mushrooms Lentinus Edodes 33%, vinegar-flavored, sunflower oil, salt, parsley, garlic, bay leaf, black peppercorns.
Hand-pitted green olives vinegar-flavored, sunflower oil, salt, fennel, mint, hot pepper, garlic.
Champignon mushrooms Agaricus, Bisporus vinegar-flavored, sunflower oil, salt, parsley, oregano, chili peppers.
Chopped dried tomato 69%, oil of sunflower seeds, salt
Sun-dried tomato 69%, Sunflower oil, salt, basil.
Olive tapenade with vinegar-flavored black olives, sunflower oil, salt, chili pepper, garlic. GLUTEN FREE
Vinegar flavored, sun-dried tomato, sunflower oil, salt, basil, chili pepper, garlic. GLUTEN FREE