WHAT TO DO WITH IT:
Simmer in sauces to add some extra kick.
The roots of Agnese’s Sicilian business go back to the 1920s when her great grandfather first purchased a precious hectare of land. He worked so hard, growing cereals, fruit and vegetables, olives and almonds that he was honoured as a ‘Cavaliere del lavoro’ (a ‘Knight of work’) which is a title that frankly we’re rather jealous of. The family now have a sixty hectare farm, all of which is organic. Despite the increased size of their business, the production techniques have stayed much the same, as has the work ethic.