Sicily Yellowtail Pâté. Sicilian Yellowtail Pâté is a delightful and versatile product, a perfect condiment to prepare appetizers spread on bread crostini or to fill small sandwiches to your liking. It is also ideal for seasoning first courses based on hot or cold pasta or to add an extra touch to second courses based on fish. Ingredients: Yellowtail (52%), zeytinyağı, ayçiçeği yağı, beyaz şarap sirkesi, fruktoz, tuz, elma sirkesi, maydanoz, biber. Format: 190 g. Our Sicilian Yellowtail Pâté is the result of the oldest Sicilian artisan tradition, passed down through generations and made by hand. It is a delicious and spreadable Yellowtail pâté, made with high-quality raw materials and through delicate processing, with an unmistakable flavor. Characteristics: creamy and spreadable product, type: Sicilian Yellowtail Pâté, fish base, 100% artisan product, handmade. Storage instructions: keep in a cool and dry place, away from heat sources. After opening, keep in the refrigerator and consume within 4 days. It may contain traces of: sulfites (contained in vinegar), fish, nuts, shellfish, 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 tasty bruschetta. Try the Sicilian Yellowtail Pâté with our 100% Sicilian Spaghetti or our 100% Sicilian Linguine: you will impress everyone. Recipe Linguine with Yellowtail Pâté - Ingredients for 4 people: 1 jar of Campisi Yellowtail Pâté, about ten semi-dried cherry tomatoes in oil, a sprig of parsley, a small onion, 2 small red peppers, extra virgin olive oil, 100% Sicilian Linguine. Preparation: cook the pasta. Meanwhile, in a pan, brown the onion, add the tomatoes, and sauté them. Finally, add the Yellowtail Pâté, season with salt, and only then add the peppers. Drain the pasta al dente and sauté it with the sauce. Serve it with a sprig of fresh parsley. History and Tradition. The family business Campisi was founded in 1854 in Marzamemi (SR). Tied to the sea for over a century, Salvatore Campisi produces and transforms a wide range of fish products, from red tuna, swordfish, yellowtails, to the highly prized bottarga, mosciame (tuna ham) to the refinement of the catch into pestos 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 tuna products in a particularly suitable climate zone, has made Salvatore Campisi worthy of being considered one of the last connoisseurs of traditions, with the experience and care of yesteryear, now endangered. Campisi states: “Our goal is to continuously seek those products that have made the history of our land. We have launched the famous Garum Excellens, a fish and fresh local spice-based condiment 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 business has also devoted itself to the processing and transformation of plant products, first of all, the red gold of Pachino, the “IGP Pachino Tomato,” known worldwide for its infinite sweetness. One of the most successful products is tomato sauce, in the costoluto or cherry quality. Paolo Campisi assures: “The processing has remained the same that the local inhabitants pass down from generation to generation. Authenticity, freshness of raw materials, and strict controls ensure maximum quality.” This aspect recalls one of the fundamental values of the Campisi company, that is its ethical code. Aware of living off the fruits of the land and the sea, the company respects the territory by processing products with guaranteed and controlled origins, such as IGP Pachino tomato or the use of fish caught exclusively by hook and never by mass catch, in the name of a healthy human-nature relationship. Attention to the identity of the territory combined with control of all processing processes 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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Sicily Yellowtail Pâté. Sicilian Yellowtail Pâté is a delightful and versatile product, a perfect condiment to prepare appetizers spread on bread crostini or to fill small sandwiches to your liking. It is also ideal for seasoning first courses based on hot or cold pasta or to add an extra touch to second courses based on fish. Ingredients: Yellowtail (52%), zeytinyağı, ayçiçeği yağı, beyaz şarap sirkesi, fruktoz, tuz, elma sirkesi, maydanoz, biber. Format: 190 g. Our Sicilian Yellowtail Pâté is the result of the oldest Sicilian artisan tradition, passed down through generations and made by hand. It is a delicious and spreadable Yellowtail pâté, made with high-quality raw materials and through delicate processing, with an unmistakable flavor. Characteristics: creamy and spreadable product, type: Sicilian Yellowtail Pâté, fish base, 100% artisan product, handmade. Storage instructions: keep in a cool and dry place, away from heat sources. After opening, keep in the refrigerator and consume within 4 days. It may contain traces of: sulfites (contained in vinegar), fish, nuts, shellfish, 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 tasty bruschetta. Try the Sicilian Yellowtail Pâté with our 100% Sicilian Spaghetti or our 100% Sicilian Linguine: you will impress everyone. Recipe Linguine with Yellowtail Pâté - Ingredients for 4 people: 1 jar of Campisi Yellowtail Pâté, about ten semi-dried cherry tomatoes in oil, a sprig of parsley, a small onion, 2 small red peppers, extra virgin olive oil, 100% Sicilian Linguine. Preparation: cook the pasta. Meanwhile, in a pan, brown the onion, add the tomatoes, and sauté them. Finally, add the Yellowtail Pâté, season with salt, and only then add the peppers. Drain the pasta al dente and sauté it with the sauce. Serve it with a sprig of fresh parsley. History and Tradition. The family business Campisi was founded in 1854 in Marzamemi (SR). Tied to the sea for over a century, Salvatore Campisi produces and transforms a wide range of fish products, from red tuna, swordfish, yellowtails, to the highly prized bottarga, mosciame (tuna ham) to the refinement of the catch into pestos 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 tuna products in a particularly suitable climate zone, has made Salvatore Campisi worthy of being considered one of the last connoisseurs of traditions, with the experience and care of yesteryear, now endangered. Campisi states: “Our goal is to continuously seek those products that have made the history of our land. We have launched the famous Garum Excellens, a fish and fresh local spice-based condiment 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 business has also devoted itself to the processing and transformation of plant products, first of all, the red gold of Pachino, the “IGP Pachino Tomato,” known worldwide for its infinite sweetness. One of the most successful products is tomato sauce, in the costoluto or cherry quality. Paolo Campisi assures: “The processing has remained the same that the local inhabitants pass down from generation to generation. Authenticity, freshness of raw materials, and strict controls ensure maximum quality.” This aspect recalls one of the fundamental values of the Campisi company, that is its ethical code. Aware of living off the fruits of the land and the sea, the company respects the territory by processing products with guaranteed and controlled origins, such as IGP Pachino tomato or the use of fish caught exclusively by hook and never by mass catch, in the name of a healthy human-nature relationship. Attention to the identity of the territory combined with control of all processing processes and the genuineness of the ingredients makes Campisi a reality that marries the ancient flavors of the land and sea of Sicily.
