Taste Sicily

14/10/2026

06/10/2026

Delicato: the gentle side of Sicilian olive oil 🫒

Not every great olive oil bites back. Delicato oils are soft and mild, with barely any bitterness or spice. Think floral, sweet almond and fresh hay.

Two oils from our shelves:

🌿 Ruta Biancolilla: a monocultivar from the hills of Castelluccio, high in the Hyblaean Mountains. Golden yellow and herbaceous, with an almond-like fruitiness and a slight spicy finish. Lovely with raw or cooked fish.

🌿 Scardaci: a touch more character. Mostly Moresca olives, with a share of Nocellara dell'Etna, from the organic farm near Noto. The olives are picked green and cold-extracted within 8–10 hours. Fresh meadow herbs and artichoke come through, yet the oil stays soft and round.

Gentle doesn't mean simple. ✨

tastesicily.net (link in bio)

Ruta Frantoio Oleario Concetto Scardaci
Die Markterei

21/09/2026

Taste Sicily just landed in Vienna 🇮🇹🇦🇹

Every Friday and Saturday, find us at Markterei, Severingasse 7, 1090 Vienna. Simona cooks up authentic Sicilian pasta dishes, hearty legume soups, and ricotta and carob sweets — all freshly made, right there on the spot.

And beyond the kitchen, Rochus guides you through pasta from grani antichi, extra virgin olive oil, citrus marmalades, almonds and pistachios, pesto, patés and creams, dried tomatoes — all sourced directly from our Sicilian producers, at fair conditions.

📍 Fridays: 14:00–22:00
📍 Saturdays: 10:00–16:00

Come taste Sicily, right here in Vienna.
Thanks to Markus Morianz for photography!








sicilia



srl

19/09/2026

Green Gold TS 09/26 freshly harvested, milled, and extracted in 2 phases below 27° C. Sicilian olives within 8 hours from tree to oil! 😋😋😋

19/09/2026

Olive harvest 2026 at Casa Balate in Noto , Sicily full in motion. La Moresca Olive is always the first to turn dark. Happy Olive Harvest Sicily!

Andreas B

17/09/2026

🫒 Olive growing in Sicily — older than we thought.

Turns out people were growing olives here more than 4,000 years ago — science found out. Long before the Greeks. Long before Rome.

Every tree you see in Sicily today carries a little piece of that history forward. Same sun, same soil, same craft — passed down for thousands of years.

So when you taste our olive oil, you're not just tasting a product. You're tasting a tradition older than most civilizations we know. 🌿

10/09/2026

Carruba — Sicily's forgotten superfood 🌰
Long before sugar took over, there was carob syrup: a natural sweetener with a much gentler effect on blood sugar than refined sugar. The Arabs brought these trees to Sicily centuries ago, and ever since, they've been part of the landscape here in the southeast — sturdy, evergreen, and quietly enduring.

Now rediscovered by the food and cosmetic industries alike.


𝐈𝐋𝐂𝐀𝐑🤎
Taste Sicily

28/08/2026

Spaghetti al pomodoro: the simplest dish in the world, and one of the hardest to get right 🍅

It all comes down to ingredients. Start with good pasta al bronzo — the Spaghettone N°5 from Molino Crisafulli, thick and rough enough to hold every drop of sauce. Then a passata from ripe, sweet Pachino tomatoes, the kind that seem to carry the salty coastal air with them, like the one from LOVER Sicilia. A few drops of delicate extra virgin olive oil, like Donna Valeria from Ruta, fresh basil, and that's it.

I like mine pure, without grana or parmigiano. But sometimes, a spoon of stracciatella di bufala on top — for a sweet, creamy finish that makes it feel like summer, any day of the year.


Molino Crisafulli loversicilia Ruta Frantoio Oleario casa balate noto