A Special Collaboration with Pozzillo Lemon House & Farm

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This limited edition gift set features hand-picked favorites of Pozzillo Lemon House owner, Giusi Murabito. Clink on the links to learn more. Giusi creates authentic farm experiences, including growing and trading lemons and producing seasonal veggies with passion and love for tradition, organic, including biodynamics. The lemon cream and glaze are produced from lemons grown for three generations on the foothills of Mount Etna.

To learn more about Pozzillo Lemon House & Farm, Click Here—including a wealth of cultural connections.

• Lemon Glaze (320 g) and Lemon Cream (98 g) by Pozzillo Lemon House and Farm, amazing in sweet and savory applications with recipes just recently created by Giusi Murabito here.

• Recipe Card for Gigi of the Aeolian Islands - this recipe is a festive recipe historically prepared during Carnivale, and reminiscent of Sicilian Pignolata - little bits of fried dough coated in a sweet glaze and piled in the shape of a pine cone enjoyed during the holiday season.

• Recipe Card for Sicilian Roulade of Beef - Falsomagro - this step by step video details the how- to for this recipe. Inspired by the culinary traditions of Il Gattopardo- The Leopard era of Sicilian culture —when sweet and savory flavors often mingled in meat and pasta dishes, we’ve created a Sicilian-style roulade of beef, called falsomagro that appears light at sight but holds a very rich filling disclosed once sliced, that brings history to your table. Topped with our signature lemon cream, this dish balances the bright acidity and subtle sweetness of Sicilian lemons with the deep, savory richness of the meat—just as it was done in the kitchens of the past. This recipe is a heartfelt invitation to bring Sicily home for Christmas—or whenever nostalgia calls for the island’s most authentic flavors.

• Maiorca Flour by Terre di Entella Organic ancient soft wheat varietal called Maiorca— grown in the heart of Sicily. This highly prized, ancient Sicilian soft wheat flour known for its delicate texture and aroma as well as being easily digestible. The finely ground texture or type one is ideal for the preparation of the Gigi of the Aeolian Islands (recipe included) but many other baked goods, both sweet and savory, as well as bread and pasta. Maiorca flour was also the basis for the original quintessential Sicilian dessert— the cannolo.

• Val Paradiso’s Lemon Olive Oil, .25 L , perfect in sweet or savory dishes.

• Sundried Cherry Tomatoes in Olive Oil by I Contadini - These small cherry tomatoes are hand picked and sun-dried and marinated with capers, mint, hot pepper and garlic then jarred with extra virgin olive oil. Perfect to use in the Sicilian Roulade of Beef. 

• Brontedolci chopped pistachios from Bronte, Sicily - prized Sicilian Pistachio from Bronte, Catania. These aren’t any ordinary pistachio. Only a small amount are produced from this region every year. 

• Handmade Sicilian Lemon Sachet — Crafted by Artisan Elena Scarlata - Bring a touch of Sicily into your everyday rituals with this handcrafted lemon-print drawstring cotton sachet, lovingly made by Sicilian textile artist Elena Scarlata. Each bag is designed and sewn in small batches using waterless printing techniques.