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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Halaesa Nebrodi 23/06/2025
Castel di Lucio remembers its origins with Medievalia
The event, which will be held on June 29th in Castel di Lucio, is organized by the Cultural Associations BCsicilia and Il Filo di Arianna, as partners for the implementation of the "Attractiveness of Historic Villages" intervention. This initiative falls within the framework of cultural and social regeneration of small historic villages, and is funded under the PNRR by the European Union – NextGenerationEU. The overall intervention, which will simultaneously involve three municipalities, is called "COAST AND ALESINE VALLEYS: AN ITINERARY TO REDISCOVER THE VILLAGES OF CASTEL DI LUCIO, MOTTA D'AFFERMO, AND PETTINEO."
The event is configured as a medieval-themed day, structured in various entertainment phases. The program includes a historical re-enactment focused on the Ventimiglia era, with a costumed procession winding through the historic center of Castel di Lucio, culminating at the ruins of the Ventimigliano Castle.
Concurrently with the event, the traditional "Sagra de Favi Squadati" (Festival of Broad Beans), organized by Pro Loco Castel di Lucio, will take place, integrated into the medieval thematic context of the event.
Here is the program for MEDIEVALIA Historical Re-enactment JUNE 29, 2025 CASTEL DI LUCIO (ME)
5:00 PM - PIAZZA UMBERTO I
- Opening of the medieval village
- Archery camp
- Snake exhibition
- Birds of prey exhibition with flight demonstrations
- Entry of flag-wavers and musicians from the city of Caccamo, medieval musicians for the village by the Magma group.
- Exhibition of artisan works and display
6:00 PM - PIAZZA UMBERTO I
- Archery tournament
6:30 PM - VIA GARIBALDI
- Start of the parade with the historical procession of the Ventimiglia, flag-wavers, archers, and musicians, passing through Porta della Terra
VIA ROMA
- Medieval fire show
CASTLE SQUARE
- Flag-wavers show
- Historical Re-enactment
8:30 PM - VIA DANTE
- "Favi Squadati" tasting by Pro Loco
9:30 PM - CASTLE SQUARE
- Medieval juggling by the Magma group
Halaesa Nebrodi 05/10/2025
"Giuseppina Azzolina wins the 'Entrepreneurship and Management' Award 2025" 🏆
Recognition for Youth Entrepreneurship to an Operator of Halaesa Nebrodi
The current year continues to hold pleasant surprises for the Territory, for GMT™ Halaesa Nebrodi, and for the Operators who are part of it.
After recently telling the story of Elisa Cerrito and the Il Melograno Farm in Motta d'Affermo, which won a prestigious award in the field of beekeeping ([link to the article]), on October 4th, another young entrepreneur from Halaesa Nebrodi received an important recognition. She is Giuseppina Azzolina from Castel di Lucio, who was awarded in the context of the fourth edition of the "Una di tante" (One of Many) competition, organized by the Pro Loco of Nicosia.
Giuseppina Azzolina and her kiosk, "Al passo di Eolo" (At the pace of Aeolus), won the award in the Entrepreneurship and Management section. This important recognition was assigned following the suggestion of the Mayor of Castel di Lucio, Giuseppe Giordano, who in this way wanted to give due and deserved credit to the very young 25-year-old entrepreneur from Castel di Lucio. We recall that in the previous edition, another entrepreneur from Castel di Lucio, Franca Sacco, was awarded for her activity in the dairy sector, and in the same year, the Entrepreneurship and Management award was assigned to the entrepreneur from Mistretta, Maria Grazia Insana.
A Choice of Heart and Courage
Like many young people her age, at a certain point in her life, Giuseppina found herself at a crossroads: leave or stay? The love for her land, for her family, and for her town became determining factors in her difficult choice. Her decision was firm: Castel di Lucio, a mountain town of just over 1200 inhabitants perched on the Nebrodi Mountains, has been and will continue to be her home.
"A courageous choice, far from obvious, that has had an important impact on the entire community," underlined the Mayor during the award ceremony, "because with her gesture, she has restored dignity to the town."
The Birth of "Al passo di Eolo"
Giuseppina's family owns land a few minutes from the famous land art installation, The Labyrinth of Ariadne (Il Labirinto di Arianna), a highly frequented destination that is part of Fiumara d'Arte, Europe's most extensive open-air contemporary art park. On this land, located on a knoll exposed to the four winds with a breathtaking view, Al passo di Eolo was born in 2021, a small family-run kiosk where Giuseppina and Mimma, her dynamic mother, manage the kitchen and welcome guests.
From its beginning, Al passo di Eolo has stood out for its menus, a triumph of Sicilian cuisine: from cutting boards of fresh cured meats and cheeses to more substantial dishes like sandwiches with sausage and ricotta. There is no shortage of sweet delicacies, such as fresh cannoli, all served with refreshing drinks or a good coffee. The dishes are often presented on unique wooden cutting boards, hand-carved in the shape of a labyrinth, adding a special touch to the experience. Even on the cutting boards, there is, in a way, the family's mark, as they are handcrafted by her carpenter father who, obviously, also created all the wooden structures.
From that moment on, Al passo di Eolo became a genuine reference point for the territory and for the town of Castel di Lucio because, as the Mayor recalls, "it creates Value by uniting Art, Territory, and high-quality gastronomic Products, but it is also an important information point serving travelers."
"My award comes from a long way, the result of great sacrifices and supported by the closeness of my whole family," an emotional Giuseppina recounts. "I decided to stay and invest in the Territory, and it is to the Territory that I dedicate this award."
Beautiful words full of meaning, which aim to be an example for those who want to make their Territory their Home.
Halaesa Nebrodi 29/09/2025
Il Melograno Farm: Excellence Among Sicily’s Wildflower Honeys
The prestigious recognition was awarded during the "Millefiori Siciliani" Competition, held in Sortino (SR) on September 26, 2025, and organized by A.R.A.S. – the Regional Association of Sicilian Beekeepers.
The judging panel evaluated 86 honey samples from across Sicily, the result of the passionate work of numerous beekeepers who submitted the finest products of their production to a rigorous selection process.
At the end of the tasting sessions, 35 honeys were selected, of which 14 received the distinction of “excellent” and 21 were awarded “very good.”
The results concerning our territory, represented by Il Melograno Farm of Elisa Cerrito, were particularly gratifying: the farm was awarded first and fourth place in the Sicilian Spring Wildflower Honey category.
This is a great source of pride—not only a personal one for Elisa Cerrito and Riccardo Presti, who for years have pursued a virtuous path rooted in respect for local traditions and the production of high-quality honey made possible by the great variety of plants they cultivate—but also because of the strong social value of the project they have long been committed to, through their collaboration with Don Mazzi’s Exodus Foundation and the many educational sessions dedicated to students, where they passionately share the "wonderful world of bees."
“Such a prestigious evaluation not only highlights our dedication as beekeepers, but once again confirms the richness and value of the land where our precious bee friends grow and feed: the territory of Motta d’Affermo and its surroundings,” says Elisa, dynamic Operator of GMT™ Halaesa Nebrodi, further emphasizing how biodiversity, respect for nature, and the authenticity of our land naturally manifest themselves in the production of honey and its derivatives.