All products
From the fields of small farmers to your table, Boniviri's excellence comes directly from Sicily, through a short and careful supply chain.
112 products
112 products
The organic EVO oil "Audace" owes its name to its bold and intense flavor, thanks to 80% Tonda Iblea and 20% Nocellara dell'Etna.
Cultivated organically in the heart of the Iblei Mountains, it is harvested before ripening and cold-pressed within a few hours of harvesting to preserve its nutritional properties.
Perfect for dressing winter pasta dishes and summer barbecues, it offers benefits for the intestines, heart, and immune defenses.
100% Sicilian Blend:
40% Nocellara dell'Etna, 40% Ogliarola Messinese, 20% Biancolilla. The olives are harvested before ripening and cold-pressed within a few hours of picking to preserve their nutritional properties.
Notes of green tomato.
Floral taste, reminiscent of artichoke and sweet almond.
Only oil from the latest olive harvest, while supplies last.
The extra virgin olive oil “Il Saggio” is balanced among 4 typical Sicilian cultivars:
25% Nocellara Etnea, 25% Nocellara del Belice, 25% Moresca, 25% Biancolilla
The company of Corrado Bonfanti, which produces this precious oil, collaborated with Boniviri to find the right balance to enhance the qualities of these varieties, aiming for a flavor that is pleasant raw for simple dressings and also enhances more complex dishes.
EVO oil from the 2025/26 oil campaign, while supplies last.
Our oil in a tin is entirely produced in Sicily, from a short and transparent supply chain, made up of excellent growers, the Boniviri.
Our producers have obtained organic certification. By purchasing Boniviri oil, you support their commitment to olive cultivation in Sicily and bring a very high-quality oil to your table.
The Nocellara dell’Etna green olives are one of the most recognizable varieties from Sicily, usually used for extra virgin olive oil: thick flesh, meaty texture, bold but balanced flavor.
These are prepared with a simple, Mediterranean recipe: sunflower seed oil, oregano, parsley, garlic, chili pepper, and salt.
The Nocellara dell'Etna has a substantial structure; it is not a “side” olive. It remains firm to the bite, releasing herbal aromas and a clear savoriness. The oil and herbs complement it, delivering an intense yet balanced taste.
Unlike many olives on the market, which are treated with caustic soda to speed up the debittering process, these olives do not undergo that treatment. The processing follows slower, more respectful methods that preserve the structure, flavor, and integrity of the fruit.
The Nocellara dell’Etna green olives are one of the most recognizable varieties from Sicily, usually used for extra virgin olive oil: thick flesh, meaty texture, bold but balanced flavor.
These are prepared with a simple, Mediterranean recipe: sunflower seed oil, oregano, parsley, garlic, chili pepper, and salt.
The Nocellara dell'Etna has a substantial structure; it is not a “side” olive. It remains firm to the bite, releasing herbal aromas and a clear savoriness. The oil and herbs complement it, delivering an intense yet balanced taste.
Unlike many olives on the market, which are treated with caustic soda to speed up the debittering process, these olives do not undergo that treatment. The processing follows slower, more respectful methods that preserve the structure, flavor, and integrity of the fruit.
The Nocellara dell’Etna green olives are one of the most recognizable varieties from Sicily, usually used for extra virgin olive oil: thick flesh, meaty texture, bold but balanced flavor.
These are prepared with a simple, Mediterranean recipe: sunflower seed oil, oregano, parsley, garlic, chili pepper, and salt.
The Nocellara dell'Etna has a substantial structure; it is not a “side” olive. It remains firm to the bite, releasing herbal aromas and a clear savoriness. The oil and herbs complement it, delivering an intense yet balanced taste.
Unlike many olives on the market, which are treated with caustic soda to speed up the debittering process, these olives do not undergo that treatment. The processing follows slower, more respectful methods that preserve the structure, flavor, and integrity of the fruit.
Grown on the slopes of Mount Etna, our dried oregano releases its full intense and authentic aroma, perfect for enhancing the flavor of pizza, sauces, vegetables, legumes, and marinades. Used by the Egyptians and Greeks, it was not only a precious aromatic herb but also a symbol of peace and happiness for them.
One of the most beloved ingredients in Italian cuisine, it can never be missing from the pantry. Boniviri offers it in a 25 g bulk pack, ideal for those who like to always have it on hand in the kitchen, ready to add a Mediterranean touch to every dish.
The whole wheat paccheri made from ancient Sicilian grain are produced by the Miceli Agricultural Company, a small Sicilian business located in the Buseto Palizzolo area, in the province of Trapani. The owner of this small enterprise, Rosaria, is committed to protecting biodiversity and preserving the natural heritage of the territory, cultivating ancient Sicilian grains that are then transformed into pasta in the province of Marsala.
ANCIENT GRAINS
Ancient grains are a particular type of non-genetically modified grains, called so to distinguish them from "modern" grains, meaning all those types of wheat that over time have undergone modifications by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian word "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.
For the cultivation of this ancient grain, the technique of crop rotation is used, alternating wheat and legumes, in order to ensure better soil fertility. Moreover, these grains grow over six feet tall, naturally combating weeds without the need to use pesticides or fertilizers.
NUTRITIONAL BENEFITS
For the production of Paccheri, the grain is stone-ground and the processing is carried out at low temperatures, so as not to lose the nutritional properties present in the germ, such as the content of minerals, polyphenols, antioxidants, carotenoids, and vitamins, which consequently are present in higher concentrations compared to grain subjected to industrial processes. Additionally, ancient grains have a higher fiber content that helps keep the glycemic index low, along with a type of gluten that is much less resistant and less aggressive toward the immune system.
Overall, we can say that these types of grains are more respectful of our body, causing fewer inflammatory effects and improving digestibility.
The Sicilian ancient wheat Corallini are produced by Azienda Agricola Miceli, a small Sicilian company located in the Buseto Palizzolo area, in the province of Trapani. The owner of this small business, Rosaria, is committed to protecting biodiversity and preserving the natural heritage of the territory, cultivating ancient Sicilian wheat varieties that are then transformed into pasta in the province of Marsala.
ANCIENT WHEATS
Ancient wheats are a particular type of non-genetically modified wheat, called so to distinguish them from "modern" wheats, which are all those wheat types that over time have undergone modifications by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.
For the cultivation of this ancient wheat, the technique of crop rotation is used, alternating wheat and legumes, in order to ensure better soil fertility. Moreover, these wheats grow over six feet tall, naturally combating weeds without the need to use pesticides or fertilizers.
NUTRITIONAL BENEFITS
For the production of Corallini, the wheat is stone-milled and the processing is carried out at low temperatures, so as not to lose the nutritional properties present in the germ, such as the content of minerals, polyphenols, antioxidants, carotenoids, and vitamins, which consequently are present in higher concentrations compared to wheat subjected to industrial processes. Additionally, ancient wheats have a higher fiber concentration that helps keep the glycemic index low, along with a type of gluten that is much less resistant and less aggressive toward the immune system.
Overall, we can say that these types of wheat are more respectful of our body, causing fewer inflammatory effects and improving digestibility.
The Sicilian ancient wheat Rigatoni are produced by Azienda Agricola Miceli, a small Sicilian company located in the Buseto Palizzolo area, in the province of Trapani. The owner of this small business, Rosaria, is committed to protecting biodiversity and preserving the natural heritage of the territory, cultivating ancient Sicilian wheat varieties that are then transformed into pasta in the province of Marsala.
ANCIENT WHEATS
Ancient wheats are a particular type of non-genetically modified wheat, called so to distinguish them from "modern" wheats, which are all those types of wheat that over time have undergone modifications by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.
For the cultivation of this ancient wheat, the technique of crop rotation is used, alternating wheat and legumes, in order to ensure better soil fertility. Moreover, these wheats grow over six feet tall, naturally combating weeds without the need to use pesticides or fertilizers.
NUTRITIONAL BENEFITS
For the production of Rigatoni, the wheat is stone-milled and the processing is carried out at low temperatures, so as not to lose the nutritional properties present in the germ, such as the content of minerals, polyphenols, antioxidants, carotenoids, and vitamins, which consequently will be present in higher concentrations compared to wheat subjected to industrial processes. Additionally, ancient wheats have a higher fiber content that helps keep the glycemic index low, along with a type of gluten that is much less resistant and less aggressive toward the immune system.
Overall, we can say that these types of wheat are more respectful of our body, causing fewer inflammatory effects and improving digestibility.
Il Paté di Olive Nere Boniviri nasce da olive della cultivar Moresca, una varietà tipica della Sicilia che raggiunge naturalmente il suo colore nero durante la maturazione sulla pianta.
A differenza di molte olive nere presenti sul mercato, che vengono ottenute attraverso processi di ossidazione o trattamenti per uniformarne il colore, le nostre olive diventano nere semplicemente seguendo il loro naturale ciclo di maturazione, senza subire ulteriori processi. È proprio questo a renderle così speciali: conservano un profilo aromatico più autentico, ricco e complesso, che ritrovi intatto anche nel paté.
Le olive vengono poi lavorate con metodi naturali, senza soda, per preservarne il sapore e le caratteristiche originarie della materia prima. Il risultato è un paté cremoso, dal gusto intenso ma equilibrato, preparato con un'etichetta pulita e ingredienti essenziali.
Perfetto da spalmare su bruschette e crostini, per arricchire panini e focacce, come base per condire una pasta o per preparare aperitivi semplici ma ricchi di gusto.
Come tutti i prodotti Boniviri, nasce da una filiera che conosciamo fin dal campo, valorizzando cultivar siciliane, piccoli produttori e un'agricoltura rispettosa della terra.
Il Paté di Olive Nere Boniviri nasce da olive della cultivar Moresca, una varietà tipica della Sicilia che raggiunge naturalmente il suo colore nero durante la maturazione sulla pianta.
A differenza di molte olive nere presenti sul mercato, che vengono ottenute attraverso processi di ossidazione o trattamenti per uniformarne il colore, le nostre olive diventano nere semplicemente seguendo il loro naturale ciclo di maturazione, senza subire ulteriori processi. È proprio questo a renderle così speciali: conservano un profilo aromatico più autentico, ricco e complesso, che ritrovi intatto anche nel paté.
Le olive vengono poi lavorate con metodi naturali, senza soda, per preservarne il sapore e le caratteristiche originarie della materia prima. Il risultato è un paté cremoso, dal gusto intenso ma equilibrato, preparato con un'etichetta pulita e ingredienti essenziali.
Perfetto da spalmare su bruschette e crostini, per arricchire panini e focacce, come base per condire una pasta o per preparare aperitivi semplici ma ricchi di gusto.
Come tutti i prodotti Boniviri, nasce da una filiera che conosciamo fin dal campo, valorizzando cultivar siciliane, piccoli produttori e un'agricoltura rispettosa della terra.
Grown on a slope of the Etna volcano in a short, traceable, and transparent supply chain, our chili pepper is naturally dried and crushed into flakes, so it is always ready to enrich your dishes with a bold and aromatic touch. Its common name refers to the berry of certain spicy varieties of the Capsicum genus, used in cooking worldwide. It was already added to hot chocolate in Mesoamerican civilization and is the basis of many pre-Hispanic dishes. Today, it is an essential ingredient in the cuisines of Mexico, the Caribbean, Thailand, Peru, Chile, and Bolivia, while in Italy it is widely used for spicy sauces, grilled dishes, curry, and spice powders.
Perricone is a native Sicilian grape variety, typical of the area between Palermo and Trapani.
The Baglio Diar vineyard is exposed to the sea breeze from the Trapani sea.
Perricone has a enveloping flavor, distinguished by lively tannins and a full body. On the palate, notes of black cherry, cinnamon, peanuts, and coffee in a long and pleasant aftertaste.
- Grapes: 100% Perricone
- Designation: IGP Terre Siciliane
- Harvest: Harvest carried out at night between the third and fourth week of September.
- Vinification: Fermentation and maceration with the skins for 15 days at a controlled temperature of 25°C, followed by malolactic conversion.
- Aging: in French oak barriques for 6 months, then the wine rests in steel until bottling. Bottle aging for at least 3 months.
- Alcohol content: 13.5%
- Serving temperature: 16°C
- Pairings: Pairs well with grilled red meat, oven-roasted lamb, and aged cheeses. Also recommended with stewed game in a pan with black olives and aromatic herbs.
- Appearance: intense ruby red color.
- Nose: aromas of blackberry and licorice with hints of black tea, cocoa powder, and toasted hazelnut.
A vegetable seasoning rich in character and Mediterranean aromas, made with Pizzuta di Avola almonds, Sicilian sun-dried tomatoes, extra virgin olive oil, and Boniviri capers, cultivated using nature-friendly methods. An artisanal pesto, with few ingredients, no preservatives, born from Boniviri’s ethical supply chain.
The Pizzuta almond, with its rich and bold flavor, meets the saltiness of the capers and the concentrated sweetness of the sun-dried tomato, creating a perfect balance. The pesto is ready to use and ideal for seasoning pasta, grains, crostini, or cold dishes, even in a 100% plant-based style.
Made with ingredients from a fully transparent supply chain, processed at low temperatures to preserve aroma and properties, it’s a conscious choice for those seeking taste, simplicity, and sustainability.
A vegetable condiment rich in character and Mediterranean aromas, made with Pizzuta di Avola almonds, fermented lemon, mint, and Etna sage from Boniviri, cultivated using nature-friendly methods. An artisanal pesto with few ingredients, preservative-free, born from Boniviri’s ethical supply chain.
The Pizzuta almond pesto, with a crunchy texture and elegant taste, combines the freshness of mint, the herbal aroma of sage, and the intensity of fermented lemons, rich in active enzymes and beneficial for digestion and microbiota health. Natural fermentation softens the lemon’s acidity and enhances its nutritional properties.
This pesto is perfect for pasta, couscous, vegetables, bruschetta, or cold salads. It’s ready to use, 100% plant-based, preservative-free, made within an ethical and responsible supply chain.
Have you tried our products and want to give them as a gift?
Do you know someone who often shops with us and would really appreciate this gift card?
Or do you want to give a last-minute gift and can’t wait for shipping times?
For all these cases, I recommend purchasing a Boniviri Gift Card.
Choose the budget for your gift card and you will receive a unique code by email, which you can use multiple times until the credit is used up.
The Boniviri reginette are an artisan organic pasta made with ancient Perciasacchi wheat, grown in Sicily using regenerative practices, without chemical substances, respecting biodiversity and ethical farming.
This organic pasta is bronze-drawn and slowly dried at low temperature to preserve all the nutritional properties of the wheat and ensure perfect cooking firmness. The traditional spiral shape makes busiate ideal for vegetable sauces, almond pestos, legumes, or seasonal vegetables.
Perciasacchi is an ancient wheat rich in fiber and naturally digestible: a conscious choice for those seeking healthy, sustainable pasta with authentic flavor. Each package tells the story of our farmers’ work and a traceable supply chain from sowing to plate.
Rosemary is one of the most commonly used aromatic herbs in Italian cuisine, essential for enhancing the flavor of focaccia, potatoes, legumes, and vegetables. Our rosemary, grown on the slopes of Mount Etna, is naturally dried and carefully packaged to preserve its intense aroma and freshness. Always ready in your pantry, it is perfect for enriching any dish with a Mediterranean touch. Beyond its flavor, rosemary is known for its digestive and invigorating properties for your well-being.
An aromatic seasoning that brings a clean and immediate Mediterranean profile to the kitchen.
The Boniviri Mediterranean salt is enriched with a balanced mix of basil, fennel, oregano, parsley, and rosemary, selected to complement without overpowering.
No artificial flavors: only salt and dried aromatic herbs, processed to preserve intensity and fragrance.
The result is a versatile seasoning, designed to simplify everyday cooking and add depth to dishes with a single touch.
Grown on the slopes of Mount Etna, our dried sage captures all the aroma and intensity of this extraordinary aromatic plant. Its name comes from the Latin “salus,” meaning “health,” because its beneficial properties have been known since ancient times. Sage is a versatile ingredient always ready to make your recipes, even the simplest everyday ones, more delicious and flavorful.
The organic Sicilian ancient grain Perciasacchi Boniviri spaghetti are made using sustainable, non-intensive farming practices. Perciasacchi, a rustic and fiber-rich variety, gives the pasta an intense flavor, a hearty texture, and natural digestibility.
Handcrafted and bronze-drawn, these spaghetti are ideal for those seeking healthy, traceable food connected to the biodiversity of the region.
Ancient grains are a particular type of non-genetically modified wheat, called so to distinguish them from "modern" wheats, which are all those wheat types that over time have been modified by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.
For cultivating this ancient wheat, the technique of crop rotation is used, alternating wheat and legumes to ensure better soil fertility. These grains also grow over six feet tall, naturally combating weeds without the need for pesticides or fertilizers.
Perfect with simple dressings based on extra virgin olive oil, seasonal vegetables, or rustic sauces, to bring a good, authentic, and sustainable dish to the table.
IGP Sicilian Lands | 100% Nocera | Northeastern Sicily | Organic
Radice Eterna is an Extra Brut Ancestral Method Sparkling Wine made from 100% Nocera, an indigenous grape variety grown in northeastern Sicily using organic and biodynamic practices, without chemical interventions.
The harvest is manual, in small crates.
Vinification takes place as a white wine, in an inert atmosphere. The wine is bottled during fermentation, without adding yeasts or sugars. The sparkling is naturally formed. The 8-month bottle aging develops fine perlage, tension, and aromatic depth.
Organoleptic Profile
Intense and bright pink color.
On the nose, strawberry, raspberry, and summer flowers, with a mineral hint recalling the hillside origin and proximity to the sea.
On the palate, it is fresh, vibrant, and balanced. The bubbles are fine and persistent, accompanying a long, dry, clean finish.
What is the Ancestral Method
The Ancestral Method involves bottling the wine during fermentation, without added sugars. The secondary fermentation occurs naturally in the bottle.
The result is a more direct, less contrived wine, truer to the grape variety.
