Award winning sundried tomatoes from near Mount Etna in Sicily. Delicious and full flavoured, they are perfect as part of a platter of starters or tapenades. Only the tastiest and sweetest tomatoes, bathed in Sicilian sunshine are used and they are quite simply the best sundried tomatoes we've ever tasted.

Their full and rich flavour makes them ideal as an individual antipasto or chopped up they can really bring a fresh salad to life! Great also with cheeses, cured meats and hams.

Simone Asero at Etna Conserve, a small producer in the shadow of Mount Etna, expertly creates this range of fine Italian starters using only local ingredients grown in the fertile lands surrounding the volcano.

Anchovies are a true specialty around Mediterranean fishing areas and really hit their peak off the Southern coast of Italy.

These are tender anchovies marinated in a delicous and subtle oil with local herbs making them perfect as an antipasto but also ideal for a range of dishes, such as a rice and anchovy salad; Spaghetti del Marinaio; Lamb alla Cacciatora; or as a simple pizza topping. They add a unique flavour to countless dishes.

The anchovies come in a large 300g jar and keep for ages.

From a centuries old recipe, luscious diced aubergines rest in a marinade of extravirgin olive oil and Sicilian aromatic herbs. So versatile they are perfect on their own as a tasty starter with crusty bread; as part of a mixed platter of antipasti; or a staunch ally of other grilled vegetables as well as practically any meat dish.

Aubergines are a central feature of the Mediterrranean Diet and their finest definition can be found in Sicily. Many recipes have evolved over time and this particularly rustic version (originating from peasants who were so masterful at creating delicious dishes from leftover crops) has been popular for centuries.

Fresh local aubergines are immediately peeled, diced and steam-cooked until perfectly tender. The preparation and combination of ingredients in the marinade eliminates all the bitterness often associated with aubergines, leaving the full natural taste, just as it should be!

It is ready to use straight from the jar, or can be heated up for a few minutes and served warm.

Aubergines are great for a healthy lifestyle. They are rich in antioxidants, calcium, phosphorous, potassium and Vitamins A and C.

Please note this item has a Best Before date of 30/07/2013 and has been discounted for this reason. You can rest assured it has been kept in an ideal storage environment and will remain in perfect condition for well beyond this date. You also have our full-refund peace of mind guarantee if you aren't completely satisfied with it.

A great chance to get hold of a quality antipasto from Sicily at a great price. Don't miss out - very few pieces remaining.

A delightful and tasty antipasto from Sicily. The flesh from premium quality Sicilian aubergines is filleted and then combined with natural aromatic herbs, spices and a hint of chilli to produce a magnificent taste of the Mediterranean.

Delicious on its own served on crostini, toast or crackers. They can also be used in pasta or rice salads, risottos and as a pairing for cheese, cured meats and hams as well as grilled meats. Easy!

Traditional Sicilian artichoke hearts in quality extra-virgin olive oil.

Only the smallest, tastiest artichokes are selected to rest in the Licata family's own extra-virgin olive oil which really helps to define the subtle artichoke flavours.

These artichoke hearts are prepared following a timeless Sicilian recipe which gives them a perfect texture, not too hard, not too soft, but nice and tender, just the way we like them! See some our suggestions below on our how to use them.

Finest whole Sicilian artichokes in oil, combined with a selection of natural herbs and chilli. They can be eaten as an individual antipasto or added to a pasta or spelt salad. Chop them up and add them to pasta sauces or risotto.

So versatile and they're good for you as well! Sicilian artichokes are actually famed for their therapeutic properties, helping the digestive system and kidney function.

Simone Asero at Etna Conserve, a small producer in the shadow of Mount Etna, expertly creates this range of fine Italian starters using only local ingredients grown in the fertile soil surrounding the volcano.

Delicious, high quality Sicilian capers preserved in sea salt. Capers from Sicily are amongst the finest in the world and are bursting with fragrance and flavour. Capers are also one of the healthiest ingredients around and extensively used in the Mediterranean Diet. They are now really catching on amongst discerning chefs and households in the UK.

Sicilian capers never go unnoticed. They bring their own unique punchy, tangy and piquant character to a dish and can be used as a seasoning or fried to give a crispy texture and more subtle flavour. Best of all they work so well in countless dishes (see some of our suggestions below).

Salt is an essential ingredient for capers, allowing them to ripen and maintain all their natural quality. Note: we are often asked which are better, capers in salt or in vinegar. Well, it does depend on the dish,  but in general we much prefer capers in salt as capers in vinegar tend to retain the acidic taste and while this can be useful for some dishes, most fare better with capers in salt.

Before using, rinse the capers with water to remove the salt (see our tip below) then dry and bathe them in a good extra virgin olive oil. They like being pampered and you can indulge them further by soaking in red wine and then covering in EV olive oil.

WHAT ARE CAPERS?

Capers are the flowering buds of the Capparis Spinosa, a thorny shrub native to the Mediterranean. From May to September, the buds are picked by hand early in the morning before the flowers open. They come in different sizes and the smaller they are, the more expensive they are. This is simply due to the extra effort it takes to pick them and not for taste. Smaller capers tend to be more understated.

HOW TO USE - SUGGESTIONS

These finest Sicilian capers will deliver a fabulous burst of flavour to hundreds of dishes. They can be use as they are or heated up (Don't overcook them as they will lose flavour).

In general capers make an exemplary pairing for most fish dishes.

They are renowned for promoting the appetite and are therefore a classic part of any Mediterranean platter of starters.

Delicious in salads, they go equally well with tomato, green olives, celery and herbs such as basil, regano and thyme.

Mix them into a paté with black olives for a great tapenade.

They really come into their own as a base for all kinds of rich sauces. Try them in seafood, chicken or game sauces and stews. Lovely served with pasta, rice or potatoes.

Remember capers are an integral part of the Puttanesca sauce.

Use them as a side complement with meat dishes.

Grind them up with olive oil and oregano with a little peperoncino to make a great pesto.

Many famous Italian pizzas proudly carry capers on them.

Great to jazz-up chicken, tuna or meat sandwiches.

Buttery or olive oil rich dishes will go particularly well with capers.

Fabulous in creamy potato salads.

Add a punch to meatballs.

TIP

Usually 10 - 15 mins rinsing is sufficient to eliminate most of the salt. If the dish needs a bit of salt, then rinse for less. If you need to eliminate all salt, then rinse in warm water with several changes of water.

INGREDIENTS

Capers, Sea salt

STORAGE

Long life product. Once opened, keep refrigerated under oil and consume within one month.

Among the most famous and finest of Italian ingredients, this sweet garlic from Sicily is infused with mint, oregano and a hint of chilli to give it its characteristic taste and produce a stunnning aromatic ingredient for all forms of cooking and antipasti.

If you've never tried it, sweet garlic has all the lovely properties of fresh garlic but with a much gentler, mild taste and without the acidity. No problems with the breath either!

Double Gold Star winner at the Great Taste Awards - considered the "Oscars" of UK gourmet food.

Delicious Sicilian black Nocellara olives in a lovely spicy oil. The olives are from groves nestling in the shadow of Mount Etna, a wonderfully fertile area producing some of the Mediterranean's tastiest fruits. Spicy black olives are also one of the Med's classic antipasto dishes, served all over the south of Italy.

Our olives from Etna Conserve are full flavoured and are an excellent way to keep your guests nibbling until the main course.

Spicy green olives are also available, try mixing together for a lovely presentation and blend of tastes. Check out the whole red chilli in the jar, which is nice to serve together as well.