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Summer in Sicily: all the 2024 news on the west coast – Italian cuisine reinvented by Gordon Ramsay

Summer in Sicily: all the 2024 news on the west coast

The last part of our road trip to spend a summer in Sicily tells the story of the western coast of the island, between aperitifs in the vineyard at sunset, tastings in the shade of the temples and stays in bagli converted into refined country relais. An itinerary made even more interesting by recent TV series Makar And The Lions of Sicily.

Segesta: Picnic with a View of the Temple

Let’s resume our journey in Sicily with an original breakfast temple view, the new experience at Segesta Archaeological Parkin the Trapani area, which will allow you to discover the uncontaminated landscape where nature has regained the upper hand after the devastating fire of a year ago. Every Friday afternoon (5:30 pm) in July and August, an archaeologist from CoopCulture will lead the participants to the imposing Doric temple where the construction methods will be narrated, set in the history of the ancient Elymian colony. Afterwards, the nearby grove will be reached where everyone will be able to discover the contents of the basket of the elympian picnic: zero-mile products, local delicacies, an eye on the children’s menu, all to be enjoyed among the greenery of the Mediterranean scrub, while the light becomes softer and the sun begins to set.

Marsala: appointments in the cellar and aperitifs at the Saline

With its mosaic of vineyards, the Trapani area is one of the most vineyard-rich areas in Europe. The main wineries are located on the western side. Alongside the historic brands, in recent years young and dynamic wine-making companies have emerged such as Fine Cellars: Federica, Marco and Sergio Fina They are true ambassadors of Sicilian wine, appreciated for their direct way of communicating and for the engaging activities aimed at young wine lovers, such as the highly anticipated summer music festival. It will shineThis year’s appointment isAugust 8th on the panoramic terrace of the Fina family’s baglio with a view of the Egadi. At aperitif time, the coolest girls and boys of Marsala meet at the People in the Riserva dello Stagnone: among the rows of a vineyard by the sea, illuminated with soft lights, you make new friends and taste Sicilian bruschetta home made paired with local wines. For dinner we go to the restaurant The Lumie and you can indulge in the summer specialities – the excellent parmesan with fresh tomato sauce, ricotta and basil – by the chef Emanuel Russo. For your stay we recommend Rakaliaa rural structure with a minimalist design with an infinity pool enriched with water from the Saline and a “wine library” that pays homage to the centuries-old wine culture of the area. And still on the subject of wine, to enhance the versatility and contemporaneity of the marsalathe chef Francis Alagna Of Ciacco House & Putia organizes tastings dedicated to this legendary nectar, combined with family recipes (fried pasta, pasta with sardines, tuna in sauce with mint) offered in a special formula home restaurant for lunch or dinner in the country house.

Couscous, bread cunzato and safari

The “incocciatura” requires patience and mastery: with slow and constant movements, the semolina is worked by hand with water until it forms small uniform grains. This traditional method, handed down from generation to generation, is the secret of the perfect couscouslight and tasty. It is said that the best in Sicily is the one prepared by Marilu Terrasi – chef with a degree in philosophy and an expert in popular traditions – at the restaurant ofHotel Poco of Makari, to San Vito Lo Capo. An excuse to go is the SiciliAmbiente Film Festival: until July 20th screenings of films, documentaries, short films, book presentations and debates on cinema, the environment and human rights. Another representative food of Trapani is the bread cunzato. L’Almar Garden of Constance Resort & Spa proposes for this summer a horseback excursion “to discover the nature of Mazara del Vallo“, among vineyards and ancient bagli, with a final snack based on this typical bread seasoned with cherry tomatoes, anchovy fillets and extra virgin olive oil. Upon returning to the hotel you can relax in the new health centre – the jewel in the crown of the structure, with 6 warm rooms that make it the largest spa in Sicily – with a decontracting massage included in the package. The most original experience to live in this corner of Sicily is offered by Safari: the idea was born from a young Sicilian who decided to create a nature reserve on the family estate (100 hectares of woodland and 15 bodies of water) where deer, fallow deer, wild boars, mouflons, ostriches and buffalo are free to roam while guests, on board safari-style jeeps and equipped with hats and binoculars, can spot them accompanied by a guide. You can book the safari directly from the website with breakfast in reserve (60€), theaperitif with Sicilian artisan products (25€) or the dinner at sunset with fixed menu (€40).

Orestiadi of Gibellina and a new country retreat in Menfi

From the July 5th to August 10th the festival of the returns Orestiadi of Gibellina with theatrical, artistic and musical performances at the Baglio di Stefano and the Big Crackmonumental work of land art created by Alberto Burri. After the stop in Gibellina we continue our journey by pushing even further south, along the southern coast that looks towards Africa, to reach in just 30 minutes by car Memphis Where Planet Summer – hospitality branch of the historic Sicilian wine brand has just opened The Secret Country Housea 10-room country retreat and restaurant, completely immersed in the unspoiled nature of the Belice Valleyto rediscover the sense of home and a warm family welcome. A few meters away the Beach Club Islandamong the golden dunes of Lido Fioriis a lounge in the shade of a pine forest overlooking the sea (a two-person position starting from €40) where you can relax between swims in the crystal clear waters awarded with the Blue Flag and tastings of dishes from the seafood cuisinerich in garden vegetables, offered in combination with Planeta labels.

Night party at the temples of Selinunte

Promoting Sicily as an international destination capable of combining art, history, nature and entertainment: this is the goal of the Palermo hospitality manager Antonio Milioticreator of Marvelous Sicily. In practice it is a travel/event multi-stage event aimed at young globetrotters to help them discover the wonders of the island’s historical and artistic heritage through a program focused on fun, sport and well-being. The 2024 edition (July 19-22), includes as its flagship activity, the night party in the Archaeological Park of Selinunte with the sounds of international DJs and producers Guy Gerber, Francis Mercier, Chris Idh and the live performance of Giolì & Assia. The Maravigghia Sicily package includes a 3-night stay at the resort Mangia’s Baron’s Tower from Sciacca.

In Sciacca a story between Japan and Sicily

A gourmet stop in western Sicily is the Verdura Resort, a structure of the Rocco Forte group
Hotels immersed in a large green estate overlooking the sea of ​​Sciacca, which every summer
surprises guests with unmissable pop-up restaurants and culinary evenings: this year’s novelty is
called Nagori, a restaurant located in the ancient tower of the golf club, characterized by its aesthetics and
from Japanese minimalism, with tables arranged on the terrace overlooking the sea (open only for dinner)
(even to outsiders). The proposal includes a selection of Japanese-Sicilian dishes made with fresh fish from Sciacca and always accompanied by vegetables grown in the resort’s gardens.
Menu specialties include tempura, sushi and sashimi and an original tuna tartare with
wasabi served inside a cannolo prepared with chickpea flour (reminiscent of Sicilian panella, but
the consistency is crispier). Among the culinary events of the summer at the Verdura Resort we point out
instead the two evenings Fulvio’s friendswhich will see the home chef Fulvio Pierangelini duet
with Fulvio Marino (Wednesday 24 July), a well-known face on TV and a great master baker, and with the
famous French pastry chef Pierre Hermè (Tuesday 6 August).

Agrigento: Italian Capital of Culture 2025

Our summer road trip in Sicily now takes us to Agrigento, elected Italian Capital of Culture for 2025. While waiting for the official celebrations, the city of Empedocles and Pirandello is preparing to welcome visitors from all over the world. The Doric Eco Boutique Resort & Spa It is the ideal base for discovering the rich food and wine tradition of the “valley of the gods”. Nestled on a hill, from the rooms it is possible to contemplate the profile of the Temple of Juno framed by the sea. Among the events of the Archaeological Park not to be missed this summer, we would like to point out the tastings of the branded products Diodoros – an environmental sustainability and biodiversity protection project that allows the use of uncultivated land and spaces in the archaeological area, free from finds and immune from excavation campaigns, entrusting them to local cooperatives and companies – at Casa Barbadoro under the Temple of Concordia and then the exciting show at dawn The Awakening of the Gods scheduled for Sunday August 11th in the context of FestiValle 2024). Let’s now move to Villaggio Mosè from Sitarilocal of the Sorce familywhich offers a dish inspired by grandma’s snack: a toast of homemade bread, soft and digestible, stuffed with 100% Sicilian ingredients (ham from Nebrodi and Vastedda del Belice). The symbolic product of the territory is however the Raffadali pistachiocelebrated by Joseph Colletto of the restaurant That’s love (the first pizza chef to have used it for breading pizza) with the tasty pizza “Ode al Pistacchio”, characterized by an irresistible crust studded with grains and edible flowers collected in the valley. For a gourmet dinner, go instead to Carusua family-run fine dining restaurant with 28 seats overlooking the archaeological walk. Leading the team is the twenty-five year old chef Alen Mangionea new lever of Sicilian cuisine to keep an eye on. To confirm, try the dish signature “A look at the past”, a concentrate of Sicilian summer with sardines, tomato, fresh oregano and inspired by a childhood memory.

Chef Pino Cuttaia’s new home in Licata

We leave Agrigento towards Licata, the last stop on our journey, to discover the new look of the restaurant The Sideboard (2 Michelin stars) of Loredana And Pine Cuttaia. The warm tones, the resinated oak floor, the mandarin-colored leather upholstered chairs designed by Patricia Urquiola, the iron service tables and the lamps that recall fishing rods make the atmosphere decidedly more intimate and enveloping. The ideal context to enjoy the “memorial dishes” of the man who is rightly considered one of the great protagonists of contemporary sicilian cuisine. The central element is certainly the imposing double-sided elm burl cabinet, with a matt finish, which overlooks both rooms. In addition to the à la carte menu, the chef offers three tastings: “L’Illusione” with seven courses that pay homage to the history of the restaurant (€150); “Il mare inaspettato” divided into eight courses including the famous “Quadro di alici” (€170); and “La Scala dei Turchi” which tells the story of the sea and the hinterland of this corner of south-western Sicily (€190).

Our journey ends here. After having accompanied you around Sicily, all that remains is for us to wish you have a good trip and a good summer.

Alessandro Borghese Kitchen Sound returns to TV: here’s the news – Italian cuisine reinvented by Gordon Ramsay

Alessandro Borghese and Alessandro Pisani – Photo Press office Chef Alessandro Borghese

Between these the pediatrician Luca Rosti who will support him by giving advice for the preparation of healthy and balanced menus for children and then – among many – the creator Stefano Cavadathe pizza star Renato Bosco and the team of stars Alessandro Negrini (Voice Aimo and Nadia in Milan), Christian and Manuel Costardi (Shot in Turin and Christian & Manuel in Vercelli), Antonio Grazioli (Luminist in Naples), who will cook beautiful, tasty and easy dishes with him. In the “stage” of the program dedicated to Venice there will be Sebastiano Bodi, resident chef of AB – The luxury of simplicity at Ca’ Vendramin Calergi (Borghese’s Venetian restaurant). Finally, among the guests there will also be many ice cream makers – Vetulio Bondi, Stefano Suzzi, Mauro Tononi, Luca Tentori, Chiara Spalluto – who will offer ice cream-based recipes to cool us off on these hot days. «We are heading towards summer and with the temperatures rising, what’s better than a homemade ice cream? With the “Ice Cream” theme we will talk about the world of master ice cream makers, to “refresh” the public at home in our own way, says Borghese again.

Cooking and music: the great passions of Alessandro Borghese

Photo Press office Chef Alessandro Borghese

The enthusiasm as always is great, also because this program which has now become a cult (like all his programs, after all), is very special for the chef.«Alessandro Borghese Kitchen Sound combines two of my greatest passions, united by the same evocative power capable of moving people: cooking and musicin fact, says Borghese. «When I cook at home and in my restaurants in Milan and Venice there is never a lack of background music and I am sure that the public will also learn to follow the rhythm of the music in the kitchen. The strength of the program is precisely this ability to involve viewers. Between recipes that can also be replicated at home and the secrets revealed by the great professionals in the sector, the public will rediscover the desire to put on an apron and start cooking.”

The social “pills” of #AleKitchenSound

All that remains is to prepare, even on social media, the “pills” of “Waiting for #AleKitchenSound 2024” will have to be posted. Just follow on Instagram @AleKitchenSound.

Bubbles of the World 2024: news and winners – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

The 19th edition of the congress ended with a breath of fresh air (and several toasts). Gourmet Identities. The last day was an opportunity to present the third edition of the app Bubbles of the world dedicated to the best international sparkling wine production of 740 labels – 115 more than in 2023 – from 39 countries around the world. Not only that: the awards 2024which they saw winning champagne with Benoît GouezChef de Cave Moët & Chandon, awarded for innovation, and Cédric Moussé of the Maison Moussé Fils for the sustainable vision.

Bubbles of the world 2024: the prizes and the winners


Benoît Gouez – Chef de Cave Moët & Chandon


Cédric Moussé – Champagne Moussé Fils – Cuisles FRANCE


Nero Buono – Cantina Marco Carpineti
Classic Method Sparkling Wine Kius Pas Dosé 2013

Trentapioli Asprinio d’Aversa Doc, Cantina Salvatore Martusciello


Cantina Gabrile Magno – Classic Method Pas Dosé 2019


Tenuta I Fauri – Di Camillo family


Lambrusco Grasparossa di Castelvetro SuDiGiri by Pezzuoli from the Maranello vineyards

Anthologie de Marjosse, Cuvée Blansky Blanc de Blancs 2019, Chateau Marjosse de Pierre Lurton


Hosam Eldin Abou Eleyoun

Adua Villa

Ciro Fontanesi

Andrea Amadei


They Avellan

Bubbles of the world, the third edition

Bubbles of the world is the project signed by Paolo Marchi And Cinzia Benzi, Founder and curator of Identità Golose and Donna del vino respectively, entirely dedicated to best international sparkling wine production. Not just a simple guide, it’s a free app, unpublished And transversal available in Italian and English, dedicated to wine lovers but also to all those who love to travel to discover the treasures of food and wine culture with curiosity and international perspective. The language is simple, professional but never too rigid, exhaustive in just 1300 characters with a glossary to consult and a terminological summary, placed in alphabetical order.

The new edition matters 740 cellars (115 more than 2023) in 39 countries from all over the world, an authentic anthology of the best world production which tells 53% of theItaly, while 47% includes European wineries with the rest of the world. Without a doubt the Francewith the wine regions of Champagne, Alsace, Burgundy, Loire And Jurarepresents 30% of this 47%, the remaining cellars are in Spain, Great Britain, Germany, Austria, Albania, Romania, Greece, Portugal, Slovenia, Swiss, Israel, Türkiye, India, Argentina, Chile, Brazil, Canada, United States, Australia, New Zeland. New this year: Belgium, Czech Republic, Slovakia, Malta, Lebanon, Indonesia, Mexico And Vietnam. The prevalence is classic methoda trend on the not dosed and a small growth of Pet Nat created with the so-called ancestral method.

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