Linguine al Nero di Seppia (250 g/8.8 oz) bbq sauce At the end of the

At the end of the ripening process a small quantity of vinegar is sent in for blind tasting by the Consortium’s quality inspectors

every other month

Whiskey BBQ Sauce (250ml)

Saffron has a spicy

This exquisite oil is made exclusively from the Nocellara del Belice olive variety

Linguine al Nero di Seppia (250 g/8.8 oz) bbq sauce At the end of theThe linguine owes its black color to the added squid ink. Squid ink not only affects the color, it also gives the pasta a shellfish taste. Most squid ink pastas lose color during cooking but unlike other squind ink pastas, Linguine al Nero di Seppia is made without egg and therefore it will always keep that gorgeous and intense black color.