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

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. 

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.

Più che una famiglia nella ristorazione, la ristorazione che ti accoglie in famiglia: il progetto multiforme di Stefania Milano e Franco Virga, che sa di Vuccirìa, d’arte di condivisione, di sensibilità per lo spazio e le persone, da Palermo alle stelle, con amore.

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

The ritual of full-flavoured, deep, fragrant coffee has spanned over four generations at a slow, inexorable pace. Ancient, brand-new, deeply ingrained but cosmopolitan, transformational, enjoyable coffee: Morettino, from Palermo to the world at a slow pace. Arturo, Angelo, Alberto, Alessandro, Andrea... their names only begin with A. And, as Andrea Morettino tells, it happened almost by chance, just the way things happen, the way traditions begin. Four generations of capital A with a unique passion: the black gold of Italian morning awakening, which is not Italian (actually: it was not...), namely, coffee. It all started at the Spezie e Coloniali shop in San Lorenzo ai Colli, a residential area of Palermo. In Sicily, in the 1920s, coffee was just one of the odd things in the shop. It was Arturo who began nurturing the passion. A tireless worker, he made blends, tried methods and created the coffee roasting business. In a historical period when cafés were the venues for culture, meetings,

About love and personal stories

We are in a network of relationships of which family is, perhaps, the primary core, the original one. As a matter of fact, the first core is the relationship we weave with ourselves. In these pages, we will read more than once how the lockdown – and the pandemic in a before-and-after variable – has been an opportunity for someone. Therefore, reading between the lines, there is always an opportunity if you know how to seize it, find it and make it yours. It takes healthy awareness.

For example, my great opportunity has been to rediscover myself and return to the oldest and most ambiguous of relationships: the one with myself. From there, I found my family and my own centre of gravity, the primary core that has always been there, a speck inside the vortex of work, things to do, and projects. I risked annihilating myself – and, perha

Vuoi una salsa di pomodoro densa, profumata solo di pomodoro, senza sale ché così te la regoli a gusto tuo. La vuoi senza aromi aggiunti? La vuoi in una confezione rispettosa dell’ambiente? Ti fa piacere sapere che nessun operaio è stato sfruttato per crearla?
Beh, tutto questo vale e dunque costa.

In mezzo ai campi è sorto il pastificio, realizzato per avere il minimo impatto ambientale e paesaggistico. Qui la coltivazione si fa seguendo una attenta rotazione, così il terreno si fertilizza da solo, grazie alle diverse colture, anche per questo la pasta Mancini va ad annate, come il vino, non è mai uguale ma ugualmente buona. 

Siamo isolani, abituati a contare sul mare e a farci i conti, con il mare. Abbiamo tutti imparato a nuotare da piccoli, la maggior parte di noi gettato in acqua all’improvviso da qualche parente che non doveva avere molta familiarità con Montessori. Le reti, il pesce, la marea, le onde, la salsedine, i nugoli di vespe sulle reti, i pescatori che ricuciono lentamente, i riflessi argentei, l’odore salmastro: elementi radicati e radicali.