Discover the behind the scenes of every craftsman
— AGOSTINO LA PAISANELLA
La Paisanella Agostino is a family-run butchery, pork butchers and dairy,managed by the Agostino family. In the heart of the mountainsNebrodi to Mirto Mee)has specialized over the years in theprocessing of the meats ofblack piglet, onerace porkautochthonous that risked extinction and has now become a Slow Food Presidium.
— DRAGO PRESERVES
ThereDrago company was officially born onSeptember 28, 1929, although the Drago family had been involved in the processing and conservation of vegetables and blue fish for a long time before.
The history of the company starts from the great-grandfather, Sebastiano Drago, which mainly dealt with salting and therefore with the conservation oftuna caught in tuna traps, the famous bluefin tuna with which the Mediterranean was rich.
— DRAGO PRESERVES
Passion for their land and its fruits, love for its priceless cultural heritage and for the good things prepared just as it once was: these are the founding elements of Scyavuru farms, born from strong family ties and sharing the same values of three owners of Scyavuru farms.
or above all a family that since 1960, the passion of cultivating the Pistachio Verde di Bronte D.O.P.
It was Nunzio who took the first steps towards the commercialization of this renowned fruit. In 1970, Pietro decided to carry out his father's project, founding Evergreen which today has about 10 hectares of pistachio trees that guarantee large quantities of product every two years, to be destined for our customers.
— AZIENDA AGRICOLA PAPARONI
In the municipality of the delightful Mirto, just 7 km from Capo dOrlando, the family-run Azienda Agricola Paparoni extends for 14 hectares, cultivated with citrus and olive groves, founded in the early 1900s.00.
“At the end of the 80s, when I started to take care of the family business - my main idea was to innovate our production techniques, so we fully embraced the principles of organic agriculture, rationalized the management system-azione-
— CARLO AMODEO HONEY
So years ago, I put myself to the test and instead of buying the honey I consumed from an old beekeeper in my city, I tried to produce it myself and now I have a company with about 1500 beehives.
— LANDS OF CARUSI
Alberto Battaglia 29 years old, Angelo Nicchi 22 years old, Giuseppe Oddo 32 years old and Giuseppe Quagliana 44 years old, are the four carusi of Scillato boys in Sicilian who for about a year have decided to join forces in order to rediscover the agricultural resources that they have always distinguished their territory and to restore some abandoned lands to culture by reactivating the production process of two particular local cultivars such as the Apricot of Scillato Slow Food Presidium and the Biondo di Scillato Orange.cillato.