1. April's favourites

    Discover April's favourite products. 

    Modica PGI chocolate is a traditional product that originated in Sicily, which was dominated by the Spanish in the 16th century.
    It is produced according to specifications and it is the conching that gives it its unique flavour and aroma. 
    We have selected the created a vegan chocolate line, with raw materials from organic farming and with products from the fair trade market. Nine different flavours, all incredibly good. 

    Eccellenze high-quality cooked ham, with a balanced taste between sweet and salty; there is no added sugar, just a drop of honey. 

    The PGI durum wheat semolina pasta, handmade in the town of Gragnano. Bronze drawn and slowly dried to put a high quality product on your table.


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  2. Spring wines

    Spring changes us, makes us dream, projects us, with lightness and optimism, towards a dimension of life that is more fun and youthful, where thoughts become less heavy and  the desire to live is more powerful than ever.
    The red wines that accompany our toasts,  our dinners and our moments of negligible (?) happiness are not the same as those of winter.

    The wines we have designed for spring evenings, and for the first lunches by the sea, are reds that are as young as the evenings of May, as fresh as the sea breeze, as charming as spring. 

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  3. Art renews nations and neighbourhoods - Igor Scalisi interview

    “Palermo isn’t perfect. Cities aren’t perfect. They are like families: some of them work  more than others. Some siblings are talented at doing something while others at doing  something else. Some do well, and others don’t. And yet, this is the reason why there’s  ample room for improvement. 

    Certain places are fragile, scarred by long-lasting abandonment, just like people. And the  longer the neglect, the more complex and prolonged the cure. Nonetheless, there is a  cure, and we can do a lot."

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  4. Biodynamics is organic (the case when changing the order of the factors affects the outcome)

    1924, Poland, Koberwitz Castle – Rudolph Steiner, PhD, who had turned sixty a few years before, held the course "Scientific-spiritual impulses for the progress of agriculture". It was a cycle of eight lectures on soil, fertility, and cosmic and spiritual forces. Far from being technically an agriculture course, it was the well-structured description of a vision, a fascinating – and modern – approach to agriculture. A holistic, global vision in which every element contributed to fertility. So, you could not merely hoe the soil – just simplifying – without considering the air, surrounding grounds, water, breeding, and seasons as well. A philosopher, theosophist, Grand Master Deputy of the Masonic Order, tireless lecturer and anthroposophist (the founder of anthroposophy), Steiner abhorred the scientific method in the strict sense of the word. According to him, this method was affected by materialism and greed

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  5. Raise your tumblers! - Best cocktails

    The World's Best Selling Classic Cocktails is the international ranking of the best-selling cocktails in the world. Drinks International – an authoritative magazine devoted to the entire variegated universe of alcoholic drinks from spirits to beers, including wines,  worldwide – annually publishes it. 

    It must be said that, for more than forty years, DI has also published a ranking of wines, champagne, spirits, bartenders and bars, besides cocktails. In short, it has cranked out interesting rankings because they tell a lot about the market and the way the world of (good) drinking has been evo

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  6. Blessed spring - Giusi Vitale

    We were waiting for spring and it's almost summer, that's how we live: so early that we are late. The vicious circle of time, of our lives, of our work.

    This cuspid issue, straddling two seasons, has absorbed moods and loves and come out as a collage where art invades the neighbourhoods and makes bread, as natural as

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  7. Ottavio Guccione e Rocco Tanzarella - About bread, love and imagination

    The history of bread is a ‘soft’ weaving of myth, religion and survival instinct.
    Traces of it have been found dating back well before the Neolithic era. It seems that, basically, it was a method to ensure long-shelf-life and easily-transportable food. Undoubtedly, much water, and sourdough, have passed under the bridge since "bread" was made out of a mixture of water and broken, hulled, ground and sifted cereals (barley seeds and wild wheat).

    We know well that water, oven engineering and scores of stories have ‘passed’. Already sacred to Demeter, the Mother Earth, and Ceres, it owes its name to Pan, who would have been the first to cook it, as legend has it. We find it in all cultures, cults and at any latitude, different in time and space, but always imbued with the history of nourishment, sacredness, and reciprocity. Just think of votive bread – that of All Saints' Day in Sc

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  8. Can you imagine a romantic dinner without wine?

    Choosing wines for a romantic dinner has never been that easy. A smooth red wine? Or full-palate bubbles? Or to be challenged by less simple wines that can create an intriguing tension between minds?Like everything about passion in our life, the crucial element of a romantic dinner is a crescendo, a sort of road map of desire, to gradually create the right atmosphere for making minds and bodies dialogue with each other. 

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  9. Stefania Milano and Franco Virga - Michelin star in Palermo

    Catering that welcomes you in the family rather than a family in catering: the multifaceted project by Stefania Milano and Franco Virga savours of Vucciria, of the art of sharing, of sensitivity to space and people. From Palermo to the stars with love.

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  10. Maurilio Catalano - When the sea is a family thing

    I miss the sea. Covid-19 affected our emotions. As if there were – and there is – a higher stake that is life. Hence no cinema, no walks, no shopping at the market. How much I miss it! I'm not worried about myself. I'm a fatalist. I overcame a tumour – they couldn’t take it anymore at the Veronesi hospital [European Institute of Oncology]. They said I puzzled them, but I know they had fun after all! Now, I’m worried about my family, my daughters and grandchildren.The sea, like paintings, is a kind of inheritance, a family thing. My father was a real artist [Eustachio Catalano, an artist and former director of the Academy of Fine Arts in Palermo], and my brother was a marine biologist. Part of my childhood was imbued with the sound of the waves of the Sperone suburb. What else could I have painted if not the sea?

    I miss my sea and going fishing. I miss Ar

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