SICILY
MENÙ
PRIMO
“Pasta”
from Molini del Ponte
SECONDO
“Pesce”
with Peppe Bonsignore
“Formaggio”
with Giacomo Gatì
DOLCE
“Cioccolato”
from Bonajuto
VINO from Feudo Principi di Butera
CAFFÈ from Bell Caffè
njoy a unique food and wine experience in Sicily simulating a gastronomy menu from primo to dolce. In three days we will discover in situ the secrets of some of the island's finest traditional culinary artisans.
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1st day
Castelvetrano “Pasta”
2nd day Licata “Pesce”
Campobello di Licata “Formaggio”
1st day
Butera “Vino”
3rd day
Modica “Cioccolato” “Caffè”
n Day 1, we will spend a half day with Filippo Drago, a modern miller who is producing some outstanding wholemeal flours, stone-ground from ancient native varieties of Sicilian durum wheat.
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On Day 2, we will have a Fish Master Class conducted by Peppe Bonsignore, a rising star of contemporary Sicilian Gastronomy but with deep roots in the island’s traditions. We will then meet Giacomo Gatì, a true genius of vegetable rennet, who is producing raw milk cheeses with the mission of preserving the indigenous Girgentana goat breed. The trip’s sweet finale will be in the Baroque setting of Modica, where the Antica Dolceria Bonajuto makes chocolate using an ancient Aztec technique that has remained unchanged for thousands of years. Italians always end a meal with a small cup of coffee, so Luca Belluardo, a talented roaster, will reveal the secrets of blending single-origin beans together, choosing types of coffee that complement and enhance each other. The wines accompanying this gastronomic trip will be from Feudo Principi di Butera, a property that once belonged to the first Prince of Sicily, which we will also visit.
Castelvetrano
PRIMO “Pasta� from Molini del Ponte ilippo Drago is an old-fashioned yet very contemporary miller, who has set himself the challenge of not buying imported grains any more but concentrating exclusively, on the other hand, on Sicilian ones. So, from his mill in the centre of Castelvetrano come indigenous flours that are extremely easy to digest. With Filippo Drago and Bonetta Dell'Oglio, Slow Food Ambassador, we will find out about the numerous steps in production: from the choice of the grain of wheat to the grinding of the flour using natural stones, to baking bread and making pasta.
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In 1967 Molini del Ponte started producing high-quality flours from Sicily and today offers ancient varieties of wheat that guarantee healthier products with a unique taste.
Butera
VINO “The Soul of Sicily” from Feudo Principi di Butera eudo Principi di Butera is an estate that once belonged to noble families such as Sicily’s first Prince, Ambrogio Branciforte, who lived there in 1543. In 1997, after in-depth research on the areas best suited for cultivating Nero d’Avola grapes, the Zonin family acquired and restored the estate. Its hilly terrain, proximity to the sea, optimal elevation and abundance of sunlight, combined with the rich local soil, provide ideal conditions for yielding outstanding wines.
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Feudo Principi di Butera seeks to celebrate its unique, sun-soaked and perfume-rich region by producing world class wines that express the full force and very soul of Sicily.
Licata
SECONDO “Pesce” with Peppe Bonsignore ituated near the Valley of the Temples, the town of Licata is one of the oldest ports in the world. Here, Peppe Bonsignore, chef of the “L'Oste e il Sacrestano” restaurant, has forged a career based on love for his region, tenacity, personality and culinary technique. Peppe and his wife Chiara will allow us to discover the sea around Sicily, with its secret locations, ancient traditions and delicious recipes.
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Peppe Bonsignore is a young, talented chef who has everything to get you excited: character, a fabulous region, intensity and skill.
Campobello di Licata
SECONDO “Formaggio” with Giacomo Gatì he little Montalbo dairy produces a wide range of cheeses with milk from the Girgentana breed of goats (with their splendid spiral horns), which are indigenous to the Province of Agrigento but in danger of extinction. For thousands of years, their wholesome, highquality milk has been part of the diet especially of children and old people, who require foods that are rich in nutritional elements but which are also light and easy to digest. In running his business, Giacomo Gatì has drawn on the memories of old cheese makers, historical sources and cheese making traditions from various parts of Italy.
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An ancient breed on the verge of extinction and straightforward passion: these are the fundamental elements of our job as small-scale breeders and cheese makers working with Girgentana goats.
Modica
DOLCE “Cioccolato� from Bonajuto n 1880, Francesco Bonajuto opened the first chocolate factory in Sicily in the picturesque, Baroque setting of Modica. During their domination of Sicily, the Spaniards introduced the method of making chocolate that they had learned from the Aztecs. Following Spanish rule in the town of Modica, the figure of the "ciucculattaru" (chocolate-man), was to be found. He carried a heavy cocoa grinder around from door to door on a cart to produce the chocolate that the townsfolk regarded more as a nourishing food than a sweet.
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"The flavour of Modica's chocolate is so unique that whoever tastes it thinks they have arrived at the archetype, the absolute; the chocolate produced elsewhere seems to be an adulterated or corrupted version." L. Sciascia
Modica
CAFFÈ “The Art of Blending” from Bell Caffè ell Caffè has been one of Sicily’s outstanding coffee producers for over forty years, thanks to the careful selection of top-quality beans from different countries of origin and the skilful roasting techniques perfected over time by Luca Belluardo. His experience in this trade, the quality of the coffee beans and their careful dosing in order to create perfect blends are the fundamental ingredients that produce coffees with intense, scented aromas. Luca will be our guide as we discover the secrets of one of Italy’s most famous products around the world, in a voyage that will take us from the coffee plantations and on through all the phases of production, where it is the details that make all the difference in obtaining an invigorating beverage with an unmistakable fragrance.
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Luca Belluardo, the heart and soul of Bell Caffè, is specialized in the production of blends that yield coffees with intense, persistent flavours and with a broad range of aromas.
Hosted by: www.molinidelponte.com www.bonettadelloglio.com www.losteeilsacrestano.it www.aziendamontalbo.com www.bonajuto.it www.bellcaffe.it
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