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Indulge in theTRUE TASTE OF SICILY

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The Hyblaean Mountains in the island of Sicily are characterised by gen-

tle slopes, interrupted by sharp valleys. In the central area are numerouswoods which are intermingled with the typical dry stone walls of south-

eastern Sicily. The more populated coast has instead terraced hills, with

Mediterranean vegetation, alternated to a plateau with huge cultivations

of olive trees, vines, citrus fruit and almonds. Other grows include grain

and maize. The Baroque towns of Modica and Ragusa are a picturesque

addition to the area, which along with the beautiful Val di Noto is part of

UNESCO World Heritage sites in Italy.

THE CRADLE of BARBUTO

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SYNONYMS

Cetrala, Tonda, Nostrale, Prunara, Nociara,

Perlese, Marmorina.

GEOGRAPHICAL AREA

Sicilian cultivars, typical of the eastern area of

the island. The most important cultivation areas

of this variety are in the Hyblean region, centred

around the province of Syracuse in the towns

of Bucchieri, Ferla and Palazzolo Acreide (here

the spread is of 95%), and the province of

Ragusa with the municipality of Chiaramonte

Gulfi (common to 90% of olive oil cultiva-

tions). It is also cultivated in varying percent-

ages in the following areas: in the province ofRagusa, Achates, Vittoria, Com iso, Giarra-

tana, Monterosso Almo, Modica and Spac-

caforno; in the province of Sira cusa, Floridia,

Canicattini Bagni, Avola, Noto, Sortino, Ro-

solini, Lentini, Carl isle and Francofonte.

BIO-AGRONOMIC CHARACTERISTICS

The plant is quite vigorous, with a noble bea

ing assurgent and twigs in short internodes

The lancelet leaves are small and narrow, dugray-green on the upper. The drupe, globoi

form, is of medium-large (5-8 g). Pro ductivit

is consistently good. It is a maturing variet

with normal average oil yield (16-20%) an

90% in pulp. It fits well in high rainfall area

more than other varieties and is fairly resistan

SENSORY ANALYSIS

Fruity 9.5

Spicy 8.2

Bitter 0.0Tomato leaves 9.5

PRODUCTION

Hand harvested and cold-pressed within on

two days from harvest.

TheTONDA IBLEA Olive

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Tonda Iblea is a variety that hasnever failed to fascinate me, dueto its particular characteristics.Il Barbuto has managed tocapture and retain the spectacularcharacteristics of this variety andproduced an excellent Olive Oil.

A sweet oil with a delicatefragrance of fresh tomato leaveswith a hint of almonds thatstimulate your sensory perceptionsto the full. Its intense aroma willcompliment most vegetable dishesand fish.

JOHN PORTELLIProfessional Olive Oil Taster and board

member on the International Federationof Organic Movements - EU

The Barbuto is an unfiltered olive oil that

may develop deposit which does not alter its

quality. Packaged in a special bottle of dark

glass that provides the best preservation of

its colour, its taste and its aroma. Store away

from direct or indirect heat sources and in a

cool dry place. Ideal storage temperature isof 14 degrees Celsius. Particularly suitable

on its own or with steamed fish, vegetables

or light cheeses.

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TRADITIONAL TASTES of SICILY

The Scacciata is a traditional coil of bread

studded with different savoury delicacies.

The typical variations contain sausages and

olives.

Ingredients

600g plain flour 00

20g brewers yeast

50ml Barbuto extra virgin olive oil

Salt300g sausage meat

20 stoned black olives

This is an antipasto helping.

Ingredients

6 medium-sized squid1 bunch parsley

200g dried breadcrumbs

100g grated caciocavallo cheese

Salt and pepper

Juice of 1-2 lemons

1 orange

2 bay leaves

Barbuto extra virgin olive oil

SCACCIATA

CALAMARI RIPIENI STUFFED SQUID

Preheat the oven to 190C/375F/Gas 5

Mix the flour, yeast, olive oil, salt and enoug

warm water to make a stiff bread dough. Leav

to rise for 2 - 3 hours. Using your hands, roll

out into a long snake about 3cm thick. Coil int

a round shape. Stud with bits of sausage mea

and olives, tucking some down into the cracks

Place on an oiled baking tray. Bake for 30 min

utes. Eat warm whilst dipping in Barbuto extr

virgin olive oil and some sun dried tomatoes.

Preheat the oven to 200C/400F/Gas 6

Get the fishmonger to pull the head and clea

the body tube thoroughly. Chop up the tenta

cles finely. Chop the parsley finely. Mix thbreadcrumbs, cheese and chopped tentacle

together in a bowl. Season with salt and pep

per. Add lemon juice to your taste. Push the stuf

ing into the squid tubes. Dont fill them too muc

as the mixture will expand while cooking. Sew

up, tie up or seal up the end of the tube with

cocktail stick to stop the stuffing popping ou

Put the stuffed tubes together in a large piece o

aluminium foil, along with a few slices of orang

and the bay leaves. Dribble a little Barbuto oliv

oil over them. Fold up the foil to make a parcecarefully sealing the joints. Pop into the oven fo

20 minutes. Take out and allow to cool slight

before slicing the squid into rounds with a ver

sharp knife. Serve hot, warm or cold on som

baby rocket leaves and a drizzle of Barbut

olive oil.

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BARBUTOSelected by Jean Paul MifsudProduced and packaged inCda San Giacomo RagusaCOD RG020 Sicily

Produced in Italy