"Sicily offers an enormous variety of vegetables, greens and raw materials that we transform according to recipes perfected over time. This experience encloses and offers back, in each jar, all the flavors of the territory and its gastronomic traditions. Our core business is the processing of caponata, wild fennel, but also tomatoes, in ready-made sauces and dressings that we produce without using high temperatures, so as not to stress the raw material," Carmecita Romano, manageress of the Fratelli Burgio company led by the two founding brothers Concetto and Pino Burgio.
Fratelli Burgio is a business now in its third generation of entrepreneurs, specializing in the processing of typical Sicilian gastronomic products. Despite not having direct ownership of the land, the company researches and selects raw materials as an essential prerequisite for obtaining a processed product of excellent quality. Every product that arrives at the company's 400-square-meter laboratory is processed by hand, with an attention and care that cannot be replicated at all through the use of industrial machinery and technology.
"We select the best ingredients and transform these into products that embrace the local culinary traditions as much as possible. From sauces to dressings, to pâtés, jams and marmalades. As a matter of fact, the rediscovery of genuine flavors is an almost universal trend, which translates into a commercial growth driver in all markets, especially abroad, where our caponata is greatly appreciated!"
Once selected, the ingredients are expertly combined and offered to the consumer in glass packaging to preserve the products for a long time and reduce environmental impact.
"In response to the growing consumer attention to the healthy aspects of the product, we sweeten with cane sugar in minimal percentages, considering that we process fruit at the right ripeness and only when we detect its optimal brix degree."
Burgio Brothers' signature product is the Caponata. This is a very special reference, because it is processed with a different recipe from the traditional Sicilian one. It involves the use of seven vegetables including mixed green and red peppers, dried cherry tomatoes, celery, carrots, olives, capers, onions, and various seasonings such as extra virgin olive oil, salt, sugar and/or wine vinegar. All vegetables are peeled by hand, cooked separately and then blended to balance their flavors into a homogeneous taste, according to the traditional Sicilian recipe.
"Our version is without eggplant, because it absorbs too much oil and covers all the flavors. This is the secret to a unique caponata, which in 2009 received the medal as Italy's Best Preserves at the International Flavor Show in Milan. This is a very sought-after reference and is offered in formats of 90, 212, 314, 580 grams and in large formats from 1 up to 3 kg, depending on the sales channels (specialized and Ho.re.ca.)."
Fratelli Burgio is present in Italy and abroad, at the most important trade fairs in the sector, not only to promote and communicate a niche of Sicilian processed products dating back to 1978, but above all to understand what the consumer is asking for in terms of novelty and taste.
The commercial channels of reference are specialty stores and wine stores, as well as tourist stores that adjoin the most renowned Sicilian resorts in the luxury tourism sector. The brand has a massive presence in Spain through a major distributor, in France, the United States, the Netherlands and in European capitals including Berlin and Munich.