Pairings
Bioh
With its complex sensory profile and elegant herbaceous tones, Natolio is the ideal ingredient for dishes with a character of their own:
A vertical on meat: tagliata with rosemary
BIOH's firm structure and natural pungency make it the perfect match for red meat over charcoal. Poured in a thin stream after cooking, it creates an aromatic contrast with the Mediterranean herbs, bringing out the savour of the dish thanks to its health-promoting compounds
PGI Natolio
With its complex sensory profile and elegant herbaceous tones, Natolio is the ideal ingredient for dishes with a character of their own:
A vertical on soups and pulses
Natolio is superb on hot lentil or bean soups. Poured straight from the bottle, its balanced bitterness and pungency “light up” the flavour of pulses, giving a liveliness that only a certified Sicilia PGI oil can offer.
Trinako
For a “royal” oil with Trinako's structure, pairings have to hold their own against its persistent aroma and unmistakable flavour
Tradition at its height: pasta with sardines and wild fennel
Trinako's structure is the only one capable of bringing together complex ingredients such as fresh sardines, wild fennel and raisins. Its firm note acts as the backbone of the dish, raising its savour without ever losing composure
PGI Collection
The PGI Collection is notable for a remarkably balanced character. On the palate, the interplay between pungent and bitter notes reflects the mastery of cold extraction, keeping the organoleptic properties and the identity of the Sicilian olives intact
The Sea on the Table
Its balanced nature makes it right for prime fish. Try it poured straight over amberjack carpaccio, or over sea bass baked in a salt crust. The oil accompanies the sweetness of the fish without overpowering it, drawing out the sea notes with a touch of green freshness.
