Sicilian Yellowtail Pâté. The Sicilian Yellowtail Pâté is a tasty and versatile product, a perfect condiment for preparing appetizers spread on slices of bread or for filling small toasts as desired. It is also ideal for enhancing first courses made with hot or cold pasta or for adding an extra touch to second courses based on fish. Ingredients: Yellowtail (52%), olive oil, sunflower seed oil, white wine vinegar, fructose, salt, apple vinegar, parsley, chili. Format: 190 g. Our Sicilian Yellowtail Pâté is the result of the oldest Sicilian artisanal tradition, passed down through generations and made by hand. It is a delicious and spreadable yellowtail pâté, produced with high-quality raw materials and through delicate processing, with an unmatched flavor. Characteristics: creamy and spreadable product, type: Sicilian Yellowtail Pâté, fish base, 100% artisanal product, handmade. Preservation method: store in a cool and dry place, away from heat sources. After opening, keep refrigerated and consume within 4 days. May contain traces of: sulfites (present in vinegar), fish, nuts, mollusks, peanuts, and soy. Shelf life: 36 months. 100% sustainable fishing. Our Sicilian Yellowtail Pâté is ideal for enhancing the flavor of your dishes or for making delicious toasts. Try the Sicilian Yellowtail Pâté with our 100% Sicilian Spaghetti or our 100% Sicilian Linguine: you will win everyone over. Recipe Linguine with Yellowtail Pâté - Ingredients for 4 people: 1 jar of Yellowtail Pâté Campisi, about ten semi-dried cherry tomatoes in oil, a sprig of parsley, a small spring onion, 2 small red chilies, extra virgin olive oil, 100% Sicilian Linguine. Preparation: cook the pasta. Meanwhile, in a pan, brown the spring onion, add the cherry tomatoes and sauté them. Finally, add the Yellowtail Pâté, season with salt, and only at the end add the chilies. Drain the pasta al dente and toss it with the sauce. Serve it with a sprinkle of fresh parsley. History and Tradition. The family-owned Campisi company was founded in 1854 in Marzamemi (SR). Linked to the sea for over a century, Salvatore Campisi produces and processes a wide range of fish products, from bluefin tuna, swordfish, yellowtail, to the prized bottarga, mosciame (tuna ham) down to the refinement of the catch into spreads and pâtés like our Sicilian Yellowtail Pâté. The use of ancient techniques, dating back to the Arab period, refined over time in the small village of Marzamemi, the drying and aging of tonnara products, in a climatically suitable area, has made Salvatore Campisi worthy of being considered one of the last connoisseurs of traditions, with the experience and care of a time, now on the verge of extinction. Campisi states: "Our goal is to continuously seek those products that made the history of our land. We have launched the famous Garum Excellens, a condiment made from fish and fresh local spices used by the ancient Romans in the 5th century BC, highly sought after by connoisseurs of traditional cuisine." It should not be forgotten that Marzamemi is located in the municipality of Pachino: in recent years the Campisi company has also dedicated itself to the processing and transformation of vegetable products, the first being the red gold of Pachino, the "Pachino IGP Tomato", known worldwide for its infinite sweetness. One of the most successful products is the tomato sauce, in the costoluto or cherry variety. Paolo Campisi assures: "The processing has remained the same as that traditionally passed down by the locals for generations. Authenticity, freshness of raw materials, and strict controls ensure maximum quality." This aspect reflects one of the fundamental values of the Campisi company, namely its ethical code. Aware of the fact that they live off the fruits of the land and the sea, the company respects the territory by processing products from guaranteed and controlled origins, such as the Pachino IGP Tomato or the use of fish caught exclusively by hook and never in mass driftnet fishing, in the spirit of a healthy man-nature relationship. Attention to the identity of the territory, combined with control over all processing stages and the genuineness of the ingredients, makes Campisi a reality that marries the ancient flavors of the land and sea of Sicily.
Sicilian Yellowtail Pâté. The Sicilian Yellowtail Pâté is a tasty and versatile product, a perfect condiment for preparing appetizers spread on slices of bread or for filling small toasts as desired. It is also ideal for enhancing first courses made with hot or cold pasta or for adding an extra touch to second courses based on fish. Ingredients: Yellowtail (52%), olive oil, sunflower seed oil, white wine vinegar, fructose, salt, apple vinegar, parsley, chili. Format: 190 g. Our Sicilian Yellowtail Pâté is the result of the oldest Sicilian artisanal tradition, passed down through generations and made by hand. It is a delicious and spreadable yellowtail pâté, produced with high-quality raw materials and through delicate processing, with an unmatched flavor. Characteristics: creamy and spreadable product, type: Sicilian Yellowtail Pâté, fish base, 100% artisanal product, handmade. Preservation method: store in a cool and dry place, away from heat sources. After opening, keep refrigerated and consume within 4 days. May contain traces of: sulfites (present in vinegar), fish, nuts, mollusks, peanuts, and soy. Shelf life: 36 months. 100% sustainable fishing. Our Sicilian Yellowtail Pâté is ideal for enhancing the flavor of your dishes or for making delicious toasts. Try the Sicilian Yellowtail Pâté with our 100% Sicilian Spaghetti or our 100% Sicilian Linguine: you will win everyone over. Recipe Linguine with Yellowtail Pâté - Ingredients for 4 people: 1 jar of Yellowtail Pâté Campisi, about ten semi-dried cherry tomatoes in oil, a sprig of parsley, a small spring onion, 2 small red chilies, extra virgin olive oil, 100% Sicilian Linguine. Preparation: cook the pasta. Meanwhile, in a pan, brown the spring onion, add the cherry tomatoes and sauté them. Finally, add the Yellowtail Pâté, season with salt, and only at the end add the chilies. Drain the pasta al dente and toss it with the sauce. Serve it with a sprinkle of fresh parsley. History and Tradition. The family-owned Campisi company was founded in 1854 in Marzamemi (SR). Linked to the sea for over a century, Salvatore Campisi produces and processes a wide range of fish products, from bluefin tuna, swordfish, yellowtail, to the prized bottarga, mosciame (tuna ham) down to the refinement of the catch into spreads and pâtés like our Sicilian Yellowtail Pâté. The use of ancient techniques, dating back to the Arab period, refined over time in the small village of Marzamemi, the drying and aging of tonnara products, in a climatically suitable area, has made Salvatore Campisi worthy of being considered one of the last connoisseurs of traditions, with the experience and care of a time, now on the verge of extinction. Campisi states: "Our goal is to continuously seek those products that made the history of our land. We have launched the famous Garum Excellens, a condiment made from fish and fresh local spices used by the ancient Romans in the 5th century BC, highly sought after by connoisseurs of traditional cuisine." It should not be forgotten that Marzamemi is located in the municipality of Pachino: in recent years the Campisi company has also dedicated itself to the processing and transformation of vegetable products, the first being the red gold of Pachino, the "Pachino IGP Tomato", known worldwide for its infinite sweetness. One of the most successful products is the tomato sauce, in the costoluto or cherry variety. Paolo Campisi assures: "The processing has remained the same as that traditionally passed down by the locals for generations. Authenticity, freshness of raw materials, and strict controls ensure maximum quality." This aspect reflects one of the fundamental values of the Campisi company, namely its ethical code. Aware of the fact that they live off the fruits of the land and the sea, the company respects the territory by processing products from guaranteed and controlled origins, such as the Pachino IGP Tomato or the use of fish caught exclusively by hook and never in mass driftnet fishing, in the spirit of a healthy man-nature relationship. Attention to the identity of the territory, combined with control over all processing stages and the genuineness of the ingredients, makes Campisi a reality that marries the ancient flavors of the land and sea of Sicily.
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