Bona Furtuna

Casa
Italia
Corleone
Bona Furtuna

Bona Furtuna produces the finest 100% organic extra virgin Italian olive oil, pasta, and gifts in Si

We press the finest estate-grown, 100% organic extra virgin olive oil in the world, exclusively from our farm in Sicily. When our founder, Steve Luczo, was young his grandmother Rose would tell him about the beautiful land in which she was born: Corleone, Sicily. She would dream about it as she worked in the hot summer heat of Louisiana, picking strawberries as a young child. He made a promise to

himself that one day he’d reconnect his family to this land where Rose and grandfather Cosimo were born. Forty-five years later he fulfilled this promise and purchased the small piece of land on which the original stone foundation of Grandma Rose’s house still stands. Over the last seven years, the farms at La Furtuna have grown to over 350 hectares. The estate now has over 12,000 olive trees, including the Biancolilla Centinara, an olive exclusive to La Furtuna Estate. Some of the trees are 500 to 1,500 years old.The land is also planted with heirloom Corleonese tomatoes, and a wide variety of herbs, fruit trees and other produce, with over 500 different flora and 50 medicinal wild herbs. The entire property is fed by pure spring drinking water, and 90% of the land is held in a biological preserve at the bases of Monti Barraù and Monti Castro, which carries Grandma Rose’s family name. Bona Furtuna’s underlying mission is to celebrate Sicily’s rich history and culture and give back to its land and people. Besides our stewardship and investment in the farm and these unique products, our commitment and promise is to give all excess profits to charities that share our support of Sicily and its people—as well as charities in the USA such as No Kid Hungry. Join us as we discover the magic of this property and share it for all to enjoy.

11/06/2026

Easy summer days call for simple recipes, fresh ingredients, and rich flavor. Try this Italian Bean Salad by Anca Toderic . Great on its own, spooned over greens, or served with crusty bread it’ll become a staple this season. ☀️

Ingredients

For the dressing:
1/3 cup Bona Furtuna Everyday Extra Virgin Olive Oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon Bona Furtuna Aglio e Olio Herb Blend
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 teaspoons maple syrup, optional (if you find the dressing too acidic - a little sweetness to balance)

For the salad:
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
1 cup diced cucumber
1 cup halved cherry tomatoes
1/3 cup finely diced red onion
1/2 cup chopped green olives
1/2 cup chopped pickled banana peppers
1/2 cup cubed fontina or mozzarella cheese
3–4 ounces mortadella, chopped or sliced into ribbons
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil

Instructions
1. In a large bowl, add the Bona Furtuna Everyday Extra Virgin Olive Oil, red wine vinegar, lemon juice, Dijon mustard, Aglio e Olio Herb Blend, spicy seasoning, salt, and pepper. Whisk until the dressing is well combined.

2. Add the chickpeas, cannellini beans, cucumber, cherry tomatoes, red onion, green olives, banana peppers, cheese, mortadella, parsley, dill, and basil.

3. Toss everything together until the beans and vegetables are well coated in the dressing. Taste and adjust with more salt, pepper, lemon juice, or olive oil as needed.

4. Serve immediately, or refrigerate for 30 minutes to let the flavors come together. Toss again before serving. Drizzle with extra olive oil if desired.

09/06/2026

Indulge in the savory sweetness of oregano grown on family-owned organic farms in the Sicilian hills, including La Furtuna Estate. Its aromatics, combined with sweet pine flavor and a hint of spicy pepper enhances every recipe. 🌿

07/06/2026

Sicily's sweet and luscious stone fruits begin to ripen at the beginning of summer. Draped with thin shavings of prosciutto, creamy burrata, fresh basil, this fresh salad is, quite simply, addictive. The sweetness paired with the saltiness is deliciously full of flavor. Added bonus, it's easy to put together in a pinch! Recipe below.

STONE FRUIT AND PROSCIUTTO SALAD

INGREDIENTS

1 ripe peach
1 ripe nectarine
1 ripe plum or 1/2 lb ripe cherries
1 ball burrata
4 oz prosciutto di parma
Biancoilla Centinara Olive Oil to drizzle
IGP Balsamic Vinegar of Modena
pinch of Organic Oregano Flowers
pinch of Pure Sicilian Sea Salt
fresh basil to serve

DIRECTIONS
1. Cut the peach, nectarine, and plum into wedges. If using cherries, halve and remove the pits. Arrange on a serving plate.

2. Tear the burrata and spread overtop of the stone fruits.

3. Tear the prosciutto into strips and drape overtop of the salad.

4. Drizzle with olive oil and balsamic vinegar, and sprinkle with oregano and salt.

5. Tear basil and scatter on top to serve.

Mangiamo.

04/06/2026

Plan your summer picnic with us.
Prep the pasta. ✅
Pack the taralli. ✅
Bring the honey. ✅
Your blanket is waiting. ☀️

01/06/2026

June is here, and so is the season of berries and stone fruits! We’re sharing recipes where peaches, raspberries, and cherries shine. 🍒

Click the link for this month’s recipe inspo!
https://bonafurtuna.com/blogs/food-for-thought/tagged/june-inspo

29/05/2026

A classic pairing with our extra virgin olive oil is our densely flavorful balsamic vinegar. Aged for seven years in select wood barrels and thoughtfully cared for from the heart of Modena. With notes of sweet plum, tart cherries, and caramelized sugar, enjoy it drizzled over cheese, salads, or roasted vegetables. 🍇

27/05/2026

There are certain dishes that feel like a memory the moment they hit the table. This creamy vodka sauce is comfort with a touch of elegance. The garlic, vodka, cream, and fresh basil round everything out, and finishing it with burrata and a pinch of Sicilian Lemon Sea Salt makes it feel instantly special. Recipe below!

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Recipe by .buttertable

INGREDIENTS
1 box Bona Furtuna Rigatoni
2 tablespoons Bona Furtuna Forte Blend Olive Oil, plus more for serving
6 garlic cloves, minced
1 jar Bona Furtuna Organic Basil Marinara
1/4 cup vodka
1/3 cup heavy cream (a splash more if you want it creamier)
1/3 bunch fresh basil, torn (for the sauce)
Extra fresh basil for serving
Salt and freshly cracked black pepper, to season the sauce
1 ball burrata
Bona Furtuna Sicilian Sea Salt with Organic Lemon (for finishing)

DIRECTIONS
1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve a cup of pasta water before draining.

2. Meanwhile, warm the Forte Blend Olive Oil in a large skillet over medium heat. Add the minced garlic and cook for about a minute, just until fragrant — don’t let it brown.

3. Pour in the Bona Furtuna Basil Marinara and stir in the vodka. Let the sauce simmer for 5 to 7 minutes so the alcohol cooks off and the flavors come together.

4. Add the torn fresh basil, then stir in the heavy cream until the sauce turns a rosy color. Taste and season with salt and black pepper.

5. Add the cooked rigatoni directly into the sauce, tossing until every piece is coated. Add a splash of pasta water if the sauce needs loosening.

6. Transfer the pasta to a large serving platter. Place the burrata in the center and gently cut it open so the creamy middle spills out.

7. Drizzle with a little more Forte Blend Olive Oil, scatter extra fresh basil over the top, crack black pepper, and finish with a pinch of the Sicilian Lemon Sea Salt.

25/05/2026

Don’t forget the Bona Furtuna as you set the table. Set it down and let it stay, ready to pass and share for those who gather around.

23/05/2026

Time to heat up the grill and get ready to hear the sizzle. Reminds us of longer days, and a chance to sit back in the sun. Grab your EVOO, seasonings, and pesti to whip up some marinades and dressings for an outdoor feast to share with family and friends.

21/05/2026

GRILLED SHRIMP WITH PINZIMONIO HERB BLEND

INGREDIENTS
1 lb peeled whole shrimp
2 tbsp olive oil
Salt and pepper
1 lemon
1/4 cup Biancolilla Centinara EVOO
2 tbsp Pinzimonio Herb Blend

DIRECTIONS
Preheat your grill to medium-high.
Toss the shrimp in a bowl with olive oil, salt and pepper.
Grill for 1-2 minutes per side, just until the shrimp turns pink.
Place them in a clean bowl and squeeze with fresh lemon.
Pour ¼ cup of Biancolilla Centinara Olive OIl in a serving dish and spoon Pinzimonio blend into the oil and stir. Serve alongside the shrimp with toothpicks.
Mangiamo!

Indirizzo

Corleone

Sito Web

http://bonafurtuna.com/

Notifiche

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