The Hyblaean Mountains meet the Nebrodi Mountains in an interesting gastronomic journey
Lorenzo and Giuseppe: two chefs from Palazzolo Acreide searching for the flavours of the Nebrodi Mountains
Riccardo Zingone 04/10/2025 0
Halaesa Nebrodi: A Journey of Flavors Between the Hyblaean and Nebrodi Mountains
The main objective of the CTT™ Territorial Tourism Coordinator of Halaesa Nebrodi is the promotion of the territory as an expression of a specific identity. Its "genius loci" is characterized by the diversity offered by the individual municipalities, which benefit from a catalytic and multiplying effect when put in synergy. Along the path started a few years ago, I've met and crossed paths with countless people: operators, administrators, travelers. But the story I want to tell you today has some very interesting nuances that, in my opinion, deserve a closer look, directly involving three of our Operators.
The Taste of Excellence: The Meeting with Èstro Restaurant
Giuseppe Luparelli (chef) and Lorenzo Sorrentino (pastry chef) are the owners of Èstro Restaurant (link: [Èstro Restaurant] ) in Palazzolo Acreide (SR). Their cuisine, while firmly rooted in the valuable gastronomy of the Hyblaean Mountains, is pleasantly open to regional, national, and international influences. Seasonality is a fundamental element of their philosophy, while innovation and the reinterpretation of dishes in a contemporary key represent the added value the team offers its customers.
In this continuous journey of enrichment and constant improvement, Giuseppe and Lorenzo are looking for new ideas to embellish their dishes and, why not, invent new ones. Driven by this passion, they decided to contact Halaesa Nebrodi in search of flavors and gastronomic traditions from our territory.
The request was simple: to visit some local businesses within a few days in search of local products of excellence and, if possible, unique ones.
Organizing the Mini-Tour
We collaborated on how to organize and optimize the mini-tour, given the long distance between Halaesa Nebrodi and the Hyblaean region and the relatively little time available. We drew up a three-stage program: visits to two farms and lunch in Mistretta.
Stop 1: The Provola D.O.P. from Azienda Antonio Fioriglio
The first farm visited by Giuseppe and Lorenzo is located in the territory of Mistretta, leaving the SS 117 a few kilometers after cresting Serra Merio (1093 mt). This is the Azienda agricola zootecnica Antonio Fioriglio (link: [Azienda agricola zootecnica Antonio Fioriglio]), known everywhere for the famous Provola dei Nebrodi D.O.P. Here, immersed in 100 hectares of green and uncontaminated pastures of the Nebrodi Park (Zone B), the company stands strong with a long family history dating back to 1890, now in its fifth generation.
Welcoming Giuseppe and Lorenzo was Biagio, Antonio's son, who, along with his brother Paolo, dedicates himself with love and dedication to the family business. The tasting was "challenging": in addition to the inevitable Provola dei Nebrodi D.O.P., Biagio offered a rich platter consisting of other seasoned and unseasoned cow's milk cheeses, warm fresh ricotta that had just been produced, and, the icing on the cake, the prized baked ricotta (ricotta infornata), queen of several island dishes, including the famous Pasta alla Norma.
Stop 2: Authentic Flavors at Turismo Rurale SESIMA
As it was nearly lunchtime, our Giuseppe and Lorenzo left the Fioriglio farm amid the ringing bells of the cows and headed towards Turismo rurale SESIMA (link: [Turismo rurale SESIMA]).
The ancient farmhouse is located along the SS 117, right at the entrance to Mistretta when arriving from the hinterland. The view you can enjoy once you arrive is truly breathtaking: the gaze wanders across the pastures of the great valley up to the peaks of the Nebrodi Mountains, made green by ancient and lush forests.
Here, the two chefs met Simona Di Gregorio, the hostess and kitchen manager. Despite the generous earlier snack, there was still room for fresh bucatini with Nebrodi Black Pig and a sumptuous Nebrodi Florentine Steak (Fiorentina) to share. An excellent way to come into contact with the superb local meats.
Stop 3: Innovation and Tradition with Messinese Goat Salami
The journey of our chef friends continued towards Santo Stefano di Camastra (link: [Santo Stefano di Camastra]) intrigued by the news regarding the recent launch of a new product: the Messinese Goat Salami (Salame di Capra messinese), which we recently covered in this article.
The Azienda di Antonino Mallaci Bocchio (link: [Azienda di Antonino Mallaci Bocchio]) , located in the territory of Cerami, close to that of Mistretta, officially introduced an innovative product to the market that, in reality, has solid roots in the past and tradition of the Nebrodi. The sales point, La dispensa del Massaro (link: [La dispensa del Massaro]) , is located right in the City of Ceramics, and here Giuseppe and Lorenzo were welcomed by Antonino, who presented them, in addition to the Goat Salami and the Nebrodi Black Pig Salami, a series of dairy products derived from goat's milk.
Mission Accomplished
This is the story of an exceptional day dedicated to promoting the territory, but what matters most are the impressions collected by Giuseppe and Lorenzo:
"Today we took a journey to discover the authentic Sicily, one made of ancient flavors and traditions. The first farm, that of Antonio, Biagio, and Paolo, showed us products of great value but also people with big hearts. Leaving the SS 117 and following the navigator, we got lost, but thanks to Antonio's helpfulness, we managed to reach the farm (Editor's Note: unless you have a 4x4, it's advisable to arrive at the gates of Mistretta and head towards Contrada Fontana Murata). The welcome was excellent, as were all the products we tasted, especially the baked ricotta which we found special and different from what we use in our area. Its delicate taste pleasantly struck us.
Likewise, lunch at SESIMA met our expectations and stimulated new gastronomic ideas, just as learning about the goat products from Antonino's farm in Santo Stefano di Camastra convinced us to experiment and propose something new to our guests.
Our menu, already rich in excellent products, will be enhanced by a fresh pasta dish with goat ragù, dusted with baked ricotta."
So, mission accomplished! The Hyblaean Mountains marry the Nebrodi Mountains through a unique dish that unites two fascinating worlds of our splendid Island.
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Riccardo Zingone 20/09/2025
Nino Mallaci, the Capramal Project, and his Messina goat salami
The Story of Nino's Goat Salami
To tell the story of the goat salami produced by Antonino Mallaci Bocchio—or Nino, as he's known to everyone—we need to take a big step back and listen to his history, which is rooted in an old family business dedicated to agriculture and animal husbandry.
"I come from a family of farmers and ranchers," Nino says. "I've always been fascinated by this world, which is rich in values and feelings, but also requires huge sacrifices."
As a boy, Nino split his time between school and the family business. After earning his surveyor's diploma, he decided to leave his studies to dedicate himself fully to the work, which at the time was primarily raising cows. "Our grazing lands were located between Mistretta, Cerami, and Agira, which required a lot of organizational and financial energy," he explains. In the late nineties, in his twenties, he and his father decided to build a barn on their land in the Calogno district, in Cerami but adjacent to Mistretta. Since then, all of his work has been focused there.
Like many livestock farms, Nino's also had goats and pigs. "I remember as a child," Nino continues emotionally, "I would often watch the preparation of various cured meats, including goat salami, which was made by mixing goat meat, naturally lean, with the leftover scraps from processing pork. I never forgot those flavors, those smells, and those healthy traditions. For a long time, I set a goal for myself to keep them alive through my business and my retail shop."
La Dispensa del Massaro and a Found Dream
Fast forward to today, Nino opened a store in Santo Stefano di Camastra, where he started La Dispensa del Massaro. The goal was to promote and sell cured meats from the Nebrodi Black Pig, a product of local excellence, along with select beef. However, the thought of the goats continued to "graze" in his mind, along with the project of bringing their related culinary traditions to everyone's tables.
At one point, Nino had the opportunity to buy a number of certified Messina goats, an indigenous breed with roots between the Nebrodi and Peloritani mountains, prized for the quality of its milk and the goodness of its meat.
"With the purchase of this flock," Nino says, "I felt I was close to realizing my dream, but I was also aware that I had to acquire more knowledge to be able to produce a quality cured meat that honored both tradition and modern standards."
He decided to attend a specific course in Alba, Piedmont, an area with a long and established tradition in raising goats and producing cured meats. After various experiments, he succeeded in producing his own goat salami, finding the right balance of compactness, resistance to slicing, preservation, flavor, and aroma.
A Product that is a Synthesis of Tradition and Innovation
Nino's long and complex journey, supported by his family, culminated on September 18th with the official presentation of the Capramal project in Santo Stefano di Camastra. The event was attended by administrators, technicians, friends, and curious onlookers, all drawn by this tasty new product.
The gastronomic experience of tasting the goat salami was enriched by specialties produced by other local businesses: the Spina Santa company from Nicosia, which specializes in producing goat cheese, and the Casaleni company, which has long offered excellent gastronomic products. Thanks to these synergies, it was discovered how the Messina goat salami is particularly enhanced when paired, for example, with sweet provola cheese and fig jam.
A perfect synthesis of the values expressed by the Messina goat salami is captured in the words of Dr. Serena Nigrelli, the agronomist who followed Nino during the bureaucratic process: "Nino's salami is one that should be savored with your eyes closed, because that's how we can grasp unique sensations that take us back in time."
All that's left is to wish Nino and his dream-come-true sincere good luck. The territory needs this energy, vision, and enthusiasm so that our beautiful traditions can transform from memories into concrete realities.
Contact info@halaesanebrodi fro more information.
Halaesa Nebrodi 07/02/2025
GMT™ Halaesa-Nebrodi meets with Nicosia di Sicilia to develop unique experiential itineraries-Sicily
Today, through the pages of our website, we're launching a new partnership that not only unites nearby communities but, more importantly, brings together two territories of immense tourist appeal under one grand project: the Sicilian hinterland and the Tyrrhenian coast.
This exciting collaboration is thanks to the experiential tourism initiative spearheaded for several years by Nicosia di Sicilia and the team of Salvatore Burrafato, Samuel Granata, and Valentina Bircher. By combining captivating accommodations, delectable food and wine itineraries, and a wealth of professionalism, they've crafted some truly interesting tourism packages. The heart of this project lies in the beautiful town of Nicosia, in the province of Enna, home to the accommodations managed by Valentina and Manuel. However, its scope extends with keen interest across the entire hinterland, where the Erei mountains gaze upon the majestic Etna, stretching across vast fields of cereals and grains, and where prickly pears, olives, and fruit trees have always thrived.
These are also the very places where cattle and pig farming, along with sheep herding, were and remain driving forces of the local economy. Today, these areas are also looking with renewed interest at forgotten crops like saffron. Just a few kilometers from Nicosia lies Salvatore's ancient and charming farmhouse, carved into the rock, where guests can embark on a delightful food and wine journey, perfect for indulging in genuine flavors and fully relaxing amidst nature.
With Salvatore, Manuel, and Valentina, we've envisioned uniting our projects to create a truly special and unique tourism package. This package starts in the hinterland, travels along the ancient "Via del Grano" (Grain Route), and culminates in Halaesa, a place where, in ancient times, ships at anchor in the port were loaded with foodstuffs to be distributed to Rome.
The days our guests spend with us will be enriched with food and wine tastings and guided tours that, starting from Nicosia, will touch various municipalities within Halaesa-Nebrodi. There will also be time to enjoy moments of pure relaxation, ensuring travelers' memories are filled with truly unforgettable images and experiences.
The complete Halaesa-Nebrodi Catalog, featuring all the proposed tourist packages, will be released shortly.
Riccardo Zingone 12/08/2024
Mistretta - Inauguration of the "Noi" Wooden Sculpture sicily
The echoes of the inauguration of The Sea Road mural in Torremuzza have barely faded, and the Halaesa-Nebrodi territory is already enriched by another important and evocative work of art: "Noi: Inizio di una nuova vita" (Us: Beginning of a New Life), by Antonino Lipari, known to all of us as Nino.
We are in Mistretta, within the majestic municipal park named after Giuseppe Garibaldi, and the artwork stands where, until recently, a magnificent Norway Spruce (Picea abies) once proudly stood. The cycle of life accustoms us to its fluctuating rhythm, where life precedes death, and death — sometimes — generates life. And so, after several centuries of silent and undisturbed existence, the fir tree became irreversibly diseased to the point that, to safeguard public safety, the city authorities decreed its removal about a year ago.
The community began to wonder how to fill the large void left by the impending demise of the majestic tree. While initiatives were being considered, the administrators decided to completely trim its crown, which was by then irreparably diseased, and to preserve the vast majority of its trunk, which was healthy enough to envision reusing the resulting timber.
An Unexpected Gift
Then, at a certain point, a young carpenter from Mistretta, Nino Lipari, knocked on the mayor's door. With his characteristic politeness, he suggested carving an artwork, a sculpture, from the remaining trunk: "I'll take care of everything," Nino said, "and I don't want to be paid."
It must be said that Nino is not new to the art of wood carving; in the past, through private commissions, he had already demonstrated artistic skills that transcend those of a simple, albeit very skilled, artisan. But now things became decidedly more serious, and he would have to put himself out there, exposing his work to public judgment. Yet Nino was confident; he knew what he was doing, had clear ideas, and possessed the skills to realize them. Thus, he immediately gained the mayor's trust, and work began just a few months after the tree's removal.
Access to the left avenue leading to the central square of the park was closed, opaque nets were put up, and simultaneously, the curiosity of passersby grew. They could barely glimpse scaffolding, the outline of the fir trunk, and Nino moving around it, but nothing more. The work lasted several months, and finally, on the evening of August 11th, the artwork was inaugurated, coinciding with the restoration of the lighting of the main gate of the municipal park.
"Noi": A Symbol of Love and Renewal
Noi blossomed at dusk on a pleasant August evening, contrasting with the sad days of the cutting of the majestic mother-plant that had held it in its womb for three centuries. In this journey that intertwines life with death, and allows death to generate life, Nino sensed the presence, in that trunk otherwise destined for the sadness of abandonment, oblivion, if not destruction, of an opportunity for rebirth and regeneration that could take shape through his hands, his tools, and his heart.
Nino then chose to embark on a reinterpretation of José Luis Santes's The Embrace and thus decided to celebrate his love for his land through the tender and eternal embrace between two lovers. It is a message so simple in its genuineness that, at times, we don't fully grasp its power. But Nino, with his artwork that he decided to give to the community, reminds us that giving oneself to others is also a form of love, that solidarity among people is an act of love, as is gratitude, and that one can become a father infinitely, just as he himself demonstrated by transforming a raw and shapeless piece of wood into a magnificent work of art that all of us can enjoy and through which we will have opportunities to reflect on the true meaning of life.
With these brief words, we extend a warm virtual hug to Nino, his family, and his collaborators, along with a sincere thank you for the significant gesture he performed.
Learn about the Operators and the Project of GMT Halaesa-Nebrodi.