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The Court of Gluttons: A Sicilian Journey

Sicily has a distinct cuisine that’s steeped in history, thanks to the influxes of different nationalities which have occurred over many centuries.

Sicilian food is indeed a real mixed bag, a fusion cuisine that has been influenced by French, Arabic and North African settlers. Among this food panorama, we select this delightful kit from from Ciccio Sultano, one of the best-loved Sicilian chef.

He travelled as far as New York to improve is craft before coming back home opened his own 2 Michelin-starred restaurant, Duomo. His path has been growing with the aim of transforming identity and tradition within culinary progress.  

Pasta Turiddu is one of the simplest and delightful recipe in the Sicilian scenery and all the ingredients you need are in this kit available for you in a great packaging.


It is composed by: Italian spaghetti, 2 bottles of salsa Turiddu flavored with black olives, capers, anchovies, garlic, onion, wild fennel, one jar of breadcrumbs flavored with extra virgin olive oil, Nubia red garlic, chili and oregano; one jar of dried Barbuscia chili, one 100ml bottle of Sicily PGI Sallemi extra virgin olive oil.

How to make Pasta Turiddu:

  • Boil salted water and meanwhile prepare the sauce. In a frying pan with a drizzle of extra virgin olive oil, to heat and add the red pepper, the chunks of tomato and salt.
  • Cook for five minutes and meanwhile taking off the core and cut olives into slices; add them to the sauce and simmer a few minutes. Cook spaghetti and drain them al dente, keeping aside half a glass of cooking water to thicken the dough.
  • Pour the spaghetti in the pan with the sauce and Turiddu, high heat, stir if necessary using a little of the cooking water. Fire off, add plenty of oregano and, If you like, grated pecorino.
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