Behind food lie producers, territories, emotions and pleasure: we honour local and seasonal raw materials,
and we promote respect for the environment through the sustainable use of resources.
“I need to know the history of my food. I have to know where it comes from. I have to imagine the hands
that cultivated, processed and cooked whatever I eat.” (Carlo Petrini)
We offer simple cuisine, where the secret lies in the quality of the raw materials and the ability of skilled hands. Our menus follow the rhythms of the seasons: the table offers fresh seasonal products, everything that agriculture and nature provide us, in a spontaneous and balanced way.
When choosing our ingredients, we favour the products of our region, and organic and fair trade products, not only for ethical reasons and to remain true to our history of being conscientious consumers, but also to promote the many products and producers of our land. Some products, such as Sicilian black bee honey, extra virgin olive oil, aromatic herbs and preserves are produced in Favignana on our organic farm, Terre del Favonio.
We are proud of our Sicilian tradition and of what our land can produce: hence our commitment to choose handcrafted organic products that are “made in Sicily” to support the many small Sicilian businesses, from jams to honey, from cheese to wine, from beers to desserts, and on to extra virgin olive oil, vegetables, fruit and fragrances. Spreading their fame by sharing them with our guests is a little mission of ours, which springs from our profound love for our island.
The kitchen prepares a menu full of fresh, light and tasty dishes that follow the rhythm of the seasons.
Excellent raw materials and minimal processing allow us to serve dishes with authentic flavour: the taste of wholesome food that leaves you with something inside ….an emotion!
>> salads with fresh, seasonal, organic vegetables from selected kitchen gardens in the Trapani area, enriched with nuts, seeds, fruit & berries.
>> excellent Sicilian cheeses accompanied by black bee honey, preserves and pickled fruit.
>> bruschetta, croutons and “cunzati” cakes; that is, seasoned with fine extra virgin olive oil, and all the goodness offered by the territory.
>> sweets, cakes and biscuits made by Sicilian pastry chefs.
>> fresh seasonal fruit in fruit salads, juices and smoothies for a refreshing and regenerating break.
>> fair trade and organic teas, herbal teas and infusions for relaxing moments.
>> for coffee lovers, we propose the menu of Morettino coffee & the Morettino coffee experience, an intense journey on the discovery of coffee.
The wines we offer our guests are the result of meticulous research and the careful selection of some of the best Sicilian, Italian and international wines, continuously updated to represent the best wine of the many districts. The Sicilian sector consists of the best and longest-established wineries, from small niche productions in those parts of Sicily where hardy winemakers tend their vines in a style of viticulture defined “heroic”. Our beloved Sicily also proposes the craft beers, dessert wines, digestives and spirits that enrich our offer.
An offbeat choice to express terroir, poetry and grape juice.
“Wine must be alive, mutable; it must be the most authentic expression of the environment and the culture of the people that produce it. Hence, those who drink Sicilian wine must find a bit of Sicily inside it, in its several and very different territorial and cultural realities.” Salvo Foti, oenologist.
We have chosen some small producers of natural wines; “small” in terms of vineyard area and of the number of bottles produced, but “great” for the quality of their wines. We embrace a fundamental philosophy of these winemakers, which guides them in the production of their wines: respect for nature, for the traditions and the culture of a district, for the land and for the vineyard. From this respect came the decision to recover and valorise the native grape varieties of the production areas. And this “respect” also inspires the attentive and patient care of the vineyard, which means lots of manual work, but also makes it possible to obtain top-quality raw material and the exclusion of chemicals in the vineyard and in the cellar, favouring ancient techniques such as grassing and green manure, which preserve and increase the fertility of the soil and the biodiversity of the ecosystem, and the use of indigenous yeasts only (those present on the grapes naturally) instead of selected ones. The artisanal dimension of these wineries makes it possible to carry out harvesting manually, granting the producers the “luxury” of choosing the best grapes, with consequent minimum processing in the cellar. All this allows the wine to express the best characteristics of the variety and its specific territory: that which the French call “terroir”.
“We let nature take its course so that the harmony and energy of the plants are transmitted from the grapes to the wine, completely expressing the territory it comes from.” Marco Sferlazzo, Porta del Vento
“Accept the diversity of the soils, the wind, the slope of the land, the altitude and everything that goes to make up the originality of a vineyard. A wine must taste of the land that yields it (….). However, the development of healthy soil and a balanced ecosystem within the vineyard means more work and above all, more manual work. We harvest the grapes by hand and while on one hand this is more demanding, on the other it gives me the luxury of being able to select only the best, healthiest and ripest grapes. And when I mark the vintage on the bottle, I think of those grapes, because the vintage of a wine is the year of the harvest: everything starts from the fruit, from the beginning (….). The passage in the cellar thus becomes simpler and less interventionist (….). Natural wine starts from respect for the land and the vineyard. From the idea that the portion of land that we have was given to us as a gift, and that one day we will pass it down to those that come after us, with the obligation to give it to them healthier and better tended than when we received it.” Arianna Occhipinti, Natural Woman, Fandango Books
Corso Vittorio Emanuele, 154/156
Trapani (TP) – 91100