The Piacentinu Ennese DOP (PDO)

What is it? The Piacentinu Ennese is an hard cheese, semi-cooked with a typical scent of sheep’s cheeses; an harmonious taste arrives on the palate, the result of the contrast between saffron and black pepper. The Piacentino, cylindrical shape, weighs between 3...

The Nebrodi Black Swine

The Black Swine of the Nebrodi Mountains is a native Sicilian breed of ancient origins which dates back to Greek domination and handed down to us thanks to the characteristics of these animals: resistant, strong, able to adapt to the weather. Due to the scarcity of...

The Roots of Civilization

Italian wines, the reason why they are different Wine – this mysterious, refined and complex flavour – is the fruit of the vine, one of the most ancient cultivations of our land, root of our civilization. It seems like the hills, the sea, the sun, the love for our...

The Memory of the Future

Aruci, when desserts are good for health Dry fruit is one of the most typical expressions of the Sicilian cuisine. Sood will tell (and propose to the market) different versions. Almond, pistachio, hazelnut are millennial trees originated somewhere in the East side of...

Pasta Curcio: we are the history

The history of agriculture is the history of wheat. The crops are millennial. And in Europe, Sicily has been the centre of this wealth for centuries. It was a granary of a thousand empires. The Sicilian whole-wheat bread was served at the banquets of Archimedes,...