|June 15, 2013 8:30 am||to||June 16, 2013 9:30 pm|
Villa Airoldi Golf Club in Palermo organizes Sicily Golf Wine and Food. This upcoming weekend all participants can play golf, taste delicious Sicilian food and enjoy a glass of wine.
In the heart of Palermo within a historic 18th century garden, Villa Airoldi Golf Club is Western Sicily’s most attended golf club. The villa also hosts events such as concerts, art exhibits, book presentations and cocktail parties.
Program of the event:
Saturday, June 15
8:30 AM – Sicily Golf Wine & Food Tournament (four-ball formula Stableford 9-hole)
9:00 AM – Start of Golf Open Day
11:00 AM – Wine House Aperitif (participating wineries: Brugnano, Corvo, Duca di Salaparuta, Feudo Montoni, Feudo Arancio, Florio, Mandarossa, Marchesi de Gregorio, Planeta, Rapitalà, Tasca d’Almerita)
4:45 PM – Opening of Coldiretti Area (oenogastronomic excellency-tastings)
5:00 PM – Beginning of Cooking Contest with three junior chefs
6:30 PM – Wine/Coffee Sensorial Experience (mini tasting courses by:
Giovanni Giardina, Master Wine-Taster and ONAV national vice-president,
Arturo Morettino, Master IIAC Coffee-Taster)
7:00 PM – 9:00 PM – Musical Entertainment
Sunday, June 16
8:30 AM – Sicily Golf wine & Food Tournament (four-ball formula Stableford 9-hole)
9:00 AM – Start of Golf Open Day
10:00 AM – Coldiretti Area Opening with tastings
11:00 AM – Wine House Aperitif
4:45 PM - Opening of Coldiretti Area (oenogastronomic excellency-tastings
5:30 PM – Book Presentation: “Chiaracucina” by Chiara Chiaramonte
6:00 PM – Cooking Competition Awarding
6:30 PM – Golf Tournament Awarding
6:45 PM – Instanbike Palermo Award
7:00 PM – 9:00 PM – Aperitif Buffet and Musical Entertainment
For more information:
Post by Maria Lina Bommarito
|June 9, 2013|
|6:30 pm||to||10:30 pm|
Rosé & Trend, a wine tasting event dedicated to Sicilian rosé wines, takes place at the exclusive location of Officine Baronali inside Villa Scovazzo, a restored 18th century villa in Palermo.
Wineries from the different areas in Sicily showcase more than forty different wines. Rosé & Trend is not just a wine-tasting, Officine Baronali will serve finger-food and Sicilian gourmet specialties prepared by the restaurant’s chef.
Sicilian rosé wines have become more appreciated because their crisp taste and easy to match ability to blend with food. Whenever a red wine would be too much and a white too shy, the best pairing is rosé.
Tasca d’Almerita, Regaleali, Planeta, Corvo, Firriato, Milazzo, Gorghi Tondi, Caruso & Minini, Barbera, Orestiadi, Rapitalà, Marabino, Settesoli, DiPrima, Paolo Calì, CVA, Spadafora Francesco, Bonavita.
Tickets available on site €15
Post by Maria Lina Bommarito
Officine Baronali – Via Villa Rosato, 20
|May 17, 2013 10:00 am||to||May 19, 2013 7:00 pm|
The Mediterranean diet – declared by UNESCO “Intangible Cultural Heritage” in 2010, is the protagonist of a cultural project created by some Sicilian students. The Rassegna Vino & Olio (Wine & Oil Festival) organized by the students of the P. Mattarella-D. Dolci Institute in Alcamo has the purpose of promoting the Sicilian culinary tradition.
Students, public institutions, wine and oil producers are all working together to promote local products and sustain economic development. Three days of exhibitions, music, sport and culture starting on Friday, May 17 at 10:00 AM with the conference - The typicality of the Sicilian territory and the Mediterranean Diet - at the Marconi Congress Center (free entrance). Friday and Saturday at 6:00 PM (and Sunday starting at 10:00 AM) everyone is invited to the trade show in Alcamo’s gorgeous Piazza Ciullo, the heart of the town’s historic center. Local producers offer tastings of traditional food, olive oils and wines.
“The Mediterranean diet” says Sebastiano Bonventre, mayor of Alcamo “must not simply be considered nutrition, but a lifestyle”. It is a combination of habits, knowledge and traditions that go from the countryside to the table.
Sicilian food follows the Mediterranean diet, which is characterized by olive oil as the dominant fat source and a high to moderate consumption of fruit and vegetables, grains, legumes and fish in combination with small amounts of meat and – of course – wine with meals. Studies confirm the positive health effects of the Mediterranean diet and let’s not forget that the Mediterranean way of eating is tasty, flavorful and enjoyable!
Post and photos by Maria Lina Bommarito
For information, email firstname.lastname@example.org
Address: Municipio Centro Congressi Maroni
Corso Sei Aprile, 119
91011, Alcamo (TP)
Spring is a great season to visit Sicily for different reasons: 1) It is not too hot yet; 2) It is not too crowded with tourists; 3) There are no big lines at the archaeological sites; 4) You can take the first swim of the year; 5) If you like peas and artichokes, you will find the freshest and most flavorful ones that you ever ate in your entire life.
There are plenty of other reasons to visit during this time of the year. Here is my main reason… Last April I traveled to Italy for work, then I went down to Sicily to see my family. After 12 years of city life in New York, my senses did not remember anymore the odors of the Sicilian spring season and it was just magic!
Photos by Maria Lina Bommarito
|April 11, 2013 9:00 pm||to||April 14, 2013 9:00 pm|
The Duke of Aumale was the son of Louis Philippe, the first “bourgeois” King, known as the King of the French. He was exiled from his beloved France and in Sicily found a land where he could apply the agricultural precepts of Virgil, an author also loved by his childhood educator Cuvilliere-Fleury, who transmitted to the young Duke his love for books, art and wine.
The production of the Vin de Zucco began in 1856 in an avant-garde winery which provided work for the majority of the population of Montelepre.
Zucco’s wines became famous for their purity winning fifteen international awards. This natural wine was obtained only with a five-year ageing in oak barrels without adding any alcohol and was appreciated by European kings and rulers.
Unfortunately, these wines are no longer produced today but they have left indelible memories at the Castle of Chantilly in France and the Feudo Zucco in the province of Palermo.
Pietro Galioto, biological agriculturist, has inherited a piece of the old Zucco estate from his father. “I grew up listening to the legends about the Duke told by old field-workers”, he says. One day Pietro hears a voice … the call of the Zucco wine which surpasses time and will perhaps change his life…
This fascinating story captured by Lidia Rizzo, young Sicilian movie director, and becomes a film. Lidia Rizzo – disciple of Folco Quilici, a renowned documentary filmmaker – has also directed other works such as “Sicilia, un Mare di Vino” (Sicily, a Sea of Wine) and “Isole del Vento Divino” (Islands of God’s Winds). The documentary, a Blue Film production already presented at the Biennial of Venice, will be shown at the 16th International Sonoma Film Festival April 11 through 14, 2013.
For further information:
The trailer of the documentary
Yesterday was a beautiful spring day so I decided to take my friend, who is also my guest at Dreaming Garden, for a mini tour to the town of Isola delle Femmine. The town, a characteristic fishing village, bears its name from the small island located just off the coast.
The first stop was the seafront that took us to the closest point between the mainland and the island. The breathtaking panorama enchanted Frances, my friend. Even though the view is not new to me, I am always fascinated by its imposing natural beauty and the mystery that surrounds its origins. The different legends told about the “Island of the Women” (see previous S.G. article “Isola delle Femmine, between myth and reality”) give that touch of romance in sight of the ruins of the ancient tower that still stands.
Continuing along the seaside we reached the port where fishing boats of different sizes were anchored to the dock. The bright colors of the boats, the blue of the water and the mountain background made a unique scenario.
Other boats had been hauled on the port’s platform for the annual spring repair and painting.
On our way we noticed a real-like statue of a fisherman pulling heavy nets from the sea.
The square is named Piazza Pittsburg after the twinning of the town of Isola delle Femmine with Pittsburg, California. A kind and young man explained to us that in the early 1900’s many fishermen from the town emigrated to the United States to find a better living. They settled in California near the Sacramento River and set up a village, Black Diamond, today called Pittsburg. In 1994 the two towns decided to enforce their historic bond through twinning and inaugurated two identical statues: the one in front of us and the other in Pittsburg, Ca.
Across the street from the “piazzetta” an inviting pastry shop the “Bar Valentina” tempted us for a snack. While ordering a “cremino” made with expresso coffee, Rosalia the charming owner of the place, suggested us to taste their delicious pastries. The crisp pastry with ricotta filling and the luscious coffee delight were the perfect touch to our pleasant afternoon.
|January 10, 2013 6:00 pm||to||February 3, 2013 6:00 pm|
Palermo – city of art – hosts a prestigious art event, the 1st International Art Biennial The exhibit under the sponsorship of the Ministry of Cultural Heritage of the Region of Sicily, the Province and Municipality of Palermo, aims promoting the city as a cultural protagonist of the Mediterranean area.
The event supported by Sandro Serradifalco has the collaboration of personalities of the world of art and culture such as as Vittorio Sgarbi, renowned art critic.
The committee under the direction of Paolo Levi – another art critic and writer – selected 814 works of art of some of the finest international and Italian artists. The selection offers a wide view of the modern and contemporary art scene.
The Palermo Biennial puts art at the center of attention and brings out innovative forms of artistic expression. The exhibition wants to represent the connection between past and present and dedicates a special section to the most influential artists of XIX century.
The Biennial takes place in four different locations: the Politeama Theater, the Loggiato San Bartolomeo and Villa Malfitano Whitaker are within Palermo. In Monreale, the Museo Civico d’Arte Moderna e Contemporanea “Giuseppe Sciortino” host the fourth site of the exhibit dedicated to international artists as well as the 19th century collection.
Visitors will experience the magnificence of Norman monuments, baroque and Liberty style architecture, Arab gardens through artistic creativity.
The Biennial Exhibition will be inaugurated on January 10 and will remain open through February 3.
For more information:
Fall is a beautiful season in Sicily. After the summer, the weather slowly changes because of the alternating of rain showers and beautiful sunny days. During this season, a variety of delicious fruits and vegetables enrich the Sicilian kitchen table.
An old-time sweet that reminds me of my childhood is the cotognata or quince paste. Quince is a pome fruit uneatable raw because of its tangy astringent flavor.
Quince trees grow in the southern regions of Italy, especially in Sicily where the summers are sufficiently hot for the fruits to ripe. In the spring, their lovely early pink blossoms are spectacular.
Brought to Sicily by the ancient Greeks, quinces have been mentioned by Roman historians as Pliny the Elder and Apicius in his cookbook. In the recent past cotognata was given to the children for All Saints’ Day.
The preparation of the cotognata is a bit laborious, but patience transforms this fruit into a delicious dessert.
- Granulated sugar
Peel the quinces and cut each one into 4 chunks. Boil with a fresh lemon sliced in half at medium heat until cooked. Drain well discard lemon and let dry a few hours. Mash with a sieve.
For each pound of fruit add 13 oz. granulated sugar.
Cook in a saucepan at medium heat, mixing continuously. After the mixture reaches marmalade consistency, continue cooking and mixing for other 10 minutes. Pour into a Pyrex pan and level.
After cooling, slice into 1 inch square and let dry. After 2 days, turn pieces over and let dry other 2 days. When the pieces are dry on all sides the cotognata can be saved in the refrigerator.
The Sicilian province of Trapani boasts leadership in production of quality DOP (Denominazione Origine Protetta – Protected Designation of Origin) oils, a certified quality oil that in Sicily reaches 1,500 tons.
The certified valley of Nocellara del Belice, one of the six Sicilian DOP’s, is rated in the top five DOP’s in all Italy. The warm Sicilian sun, the soil, the saline breeze from the Mediterranean Sea make this extra virgin olive oil one of the best in Italy.
The DOP Certification introduced by European Community Regulation in 1992 guarantees the origin of food products. The entire oil production process of Nocellara del Belice from the the cultivation methods, harvesting techniques and milling to packaging must be strictly followed. Severe controls certify this.
Studies demonstrate that olive oil has many healthy benefits. That light tingle in your throat after having tasted Sicilian extra virgin oil has positive effects. Olive oil contains powerful antioxidants with anti-inflammatory, pain-killing and even anti-tumor potential.
Mr. Becchina the owner of the “Antica Tenuta dei Principi Pignatelli” explained that the olives are exclusively hand-picked and rigorously milled within the day for the production of his olive oil. 90% of it is exported to the United States, Germany and Switzerland.
Nearby is the “Case di Latomie”, located within a thousands-year-old quarry in which the ancient inhabitants of Selinunte extracted the stone to build their city. The Greek city’s origin dates back to the year 650 BC and many ruins still stand including the famous Selinunte temple. Signs of the extractions of these huge blocks are still visible within the resort. Antonio Centonze, the property owner, guided us through this historic site where an astonishing 700-year old olive tree stands. This olive tree incredibly still produces olives!
These organic olive groves produce excellent award-winning oils appreciated throughout the world. The original lithographed oil cans portraying beautiful sites of Sicily show Antonio’s passion for his family tradition.
If you are visiting Sicily during the olive harvest don’t miss to visit the Valle del Belice with its century-old olive groves. Don’t miss a stop at an oil mill where you can sample freshly pressed green aromatic olive oil: an unforgettable experience.
For information on wine and oil tours: email@example.com
The beginning of November is traditionally the time of the year dedicated to remember the dead in Sicily. Two important festivities that stretch back centuries are celebrated at the beginning of the month. November 1st is “All Saints’ Day”, a religious feast dedicated to all the Saints known and unknown. November 2nd is “All Souls’ Day” known in Sicilian as “U jouni rì morti” (the day of the dead) and is dedicated to ancestors and deceased family members. It may sound sad and mournful but actually it is not: more than a commemoration it is a celebration of these peoples’ lives.
For children this was – until a few decades ago – the only holiday during which it was possible to receive gifts, mostly sweets and toys. As for all festivities, Sicilians prepare traditional specialties to celebrate the holiday. Most renowned of all are the marzipan fruit made with almond flour. These sweets look like real fruit and vegetables and are colorfully displayed in pastry shops and stands set up for the occasion.
Other sweets are prepared for this festivity: taralli, mustazzoli and nucatoli. The real protagonist of this holiday – and undoubtedly the children’s favorite – is the pupo di zucchero (sugar puppet) also called pupaccena. These beautiful statues made of sugar are painted by hand using the colors of the Sicilian carts.
The pupi di zucchero represent traditional characters or items as knights and princesses, horse-drawn carts and saints. Nowadays other subjects have been added to better suit children’s tastes. So, nothing odd about seeing a brave knight unseating his spade next to Spiderman or Batman all displayed for the joy of the holiday.