In the fertile soils of Ispica on Sicily’s southeast coast, sesame plants sway in the sun. Here, the Gambúzza family has tended fields since the 1960s.

They still sow by hand, weed by hand and lay the stalks to dry under the summer sky. No herbicides or pesticides are used; the farm is certified organic. This devotion to tradition and soil led Slow Food to name the Ispica sesame variety a presidium in 2016.

Gambúzza’s pantry starts with the seed itself—small, ivory kernels harvested and sun‑dried to preserve their natural oils.

They are sold whole or pressed into oil. Cold‑pressed sesame oil retains a delicate flavour suited to dressings and marinades; toasted oil brings out deeper, nuttier notes. Tahina is made from gently toasted seeds ground into a thick cream. Their gomasio seasons Himalayan pink salt with roasted seeds.

The farm also produces sweet and savoury treats.  Sesamosa al Cacao combines sesame, honey, hazelnuts and cocoa. Pure sesame spreads—plain or cocoa—come in small jars. There are brittle candies (giuggiulena) and pralined almonds for those who like crunch. The savoury side includes Sicilian aubergine fillets preserved in olive oil with aromatic herbs and sesame. Even the farm’s body oil uses sesame as a base, offered in neutral, vanilla and green‑tea fragrances.