Deliciously sweet and tangy, Zibibbo raisins have a soft, meaty texture with tiny seeds that give them a slight crunch. We’re sure they have the most complex flavors of any raisin you’ve ever tried, with all the nuance of a great glass of wine. These raisins are so unique you’ll love snacking on them right out of the jar, but they’re also great paired with nuts as an energetic treat, or as a sweet elegant accompaniment for your next cheese board. Have a deeply complex flavor, that recalls the complexity of wine flavors. ...read more
Zibibbo - also known as Muscat of Alexandria - is a large grape indigenous to north Africa and Pantelleria, a tiny island in the Mediterranean between Sicilia and Tunisia. Cultivation of Zibibbo grapes dates back to the time of the Phoenicians, but on Pantelleria, the intense heat and volcanic soil create the perfect sweet and tangy fruit. These La Nicchia Uva Passa Zibibbo are naturally dried in the powerful Sicilian sun, just as the people of Pantelleria have been doing for generations.
And we’re not the only ones who believe these raisins are epically special. Zibibbo farming in Pantelleria, passed down through generations of vine growers, is the first agricultural activity to ever be included in the UNESCO Intangible Cultural Heritage of Humanity list. In Pantelleria, the Zibibbo grape is used to make the famous sweet dessert wine Passito di Pantelleria, dried to make Zibibbo raisins, and reduced to make Zibibbo Elixir. However you enjoy them, you’ll be tasting a tradition hundreds of years in the making.
Since its founding, the company has expanded to include caperberries (cucunci in Sicilian dialect) and Zibibbo Elixir. La Nicchia strives to present the best of what the land has to offer, crafted in the simplest way possible.
