Zibibbo Grape Raisins

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$ 24.50
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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.

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.


La Nicchia was founded in 1949 when Antonio Bonomo and Girolamo Giglio began producing capers on Pantelleria. Their children are committed to carrying on their work, and have entrusted the production to Gabriele Lasagni, whose passion for the study of Pantelleria’s raw materials echoes the founders’ devotion to the island and its natural resources. The name La Nicchia, which means “niche” in Italian, calls to mind both the growth of capers in every cranny and crevice of the island, and the uniqueness of the artisanal foods the company creates.

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.  

Use it for:
Zibibbo Citrus Cocktail
When the Zibibbo grape was featured by Florence Fabricant in the NYTimes, we were inspired. We were…
Read about it:
Zibibbo in the NYTimes
Aren't they stunning? Our Zibibbo Grapes from Pantelleria are featured by Florence Fabricant in…