Immersed in the Trapani countryside, in the most planted area of Italy, between Mount Erice and the Egadi islands, on soft hills at an altitude between 300 and 400 meters above sea level, the luxuriant rows of Tenuta Gelso stretch out Grande, the heart of the “Feudi Branciforti dei Bordonaro” production. A production philosophy suited to quality, from the grape harvest to the delicate wine-making processes, aimed at enhancing the organoleptic peculiarities of each individual grape variety.
The company was founded in the Lodoletta area, a flatter area in the middle of the Val d'Illasi, in 1990. The exposure of the area to the sun and the wind make this area ideal for the production of Valpolicella and Amarone. The Estate and the Cellar are one appendix of the other, interacting with each other and well integrated with the surrounding environment.
Within the framework of a small family-run estate, Salvatore Ferrandes manages organically his terraced land on the island of Pantelleria, where the family, of Spanish heritage, has been present for more than six hundred years. The favorable climate, the generous fertility of volcanic soil and the careful craftsmanship in processing allow to obtain particularly high quality products such as capers, raisins and the Passito of Pantelleria.
Company founded in 1964, in Torrenova, in a small town near the Nebrodi park. The founder, from whom it also takes the name of the company, has always prepared its products with organic ingredients, certified and self-grown in respect of the environment.
The fish canning industry Di Caro Pasquale S.r.l. since 1960 it has been a leader in the Sicilian blue fish treatment and conservation sector.
Founded by Di Caro Pasquale, the artisan company was born in the city of Sciacca Terme (AG), a city overlooking the Mediterranean Sea, very famous for fishing for blue fish and in particular for anchovies and sardines.
The manual processing technique, the strong point of the company, enhances the precious qualities of blue fish, recognized by the national food institutes.
Pasticceria Giulio from Capo d'Orlando
One of the most important centers of excellence in Sicily but also in Italy for the production of durum wheat pasta. Thanks to the mastery of great Sicilian pasta makers, a quality pasta is produced, full of taste and tradition, capable of surprising for its goodness, color, aroma, keeping it cooked.
The secrets are the technique, the bronze drawing, the long drying and the high quality of the semolina, made exclusively with durum wheat all Sicilian cultivated with passion and professionalism by specialized farmers.