Phases of the craftsmanship of the mozzarella of the Passalacqua Dairy of Castronovo di Sicilia (Palermo - Sicily - Italy)

Preparation of skewers with gastronomy snails

Prestigious recognition for the organic farm Tenuta Ragabo located in southern Sicily awarded at the Chamber of Deputies in Rome, last June 19.

The siccagno tomato from Valledolmo. Reportage and interviews by TeleOne

From forging to decoration of Caltagirone ceramics: all the craftsmanship processes

The sideboard is a container made from a single block of wood, rectangular in shape, with raised edges, in which bread was kneaded in country homes

Handmade garments, each part of them is carefully designed to guarantee uniqueness, beauty and high quality

Pasta with sauce and fried aubergines (pasta cu la sarsa and fried mulinciani) is a simple and substantial single dish of the "poor" culinary tradition. Ideal in summer, it cloaks our tables and the white aprons of housewives in vermilion red.

A very popular recipe, but which dates back to a long time ago, when broad beans were widely cultivated throughout the south and gastronomic habits were aimed at privileging the resources of the territory.

The preparation of spaghetti with garlic, oil and chilli would seem to be one of the simplest recipes to prepare. Sometimes, however, the final result does not always meet our expectations. Let's see together how to prepare it without surprises.

Sicily, located in the center of the Mediterranean Sea, represents the natural cradle for the cultivation of olive trees. In fact, the Sicilian cultivation of the olive tree has very ancient, millenary roots.

The snail is a food with a high nutritional value and low in fat, highly digestible, consisting mainly of water, rich in mineral salts and essential amino acids. It has recently been discovered that snail meat favors the elimination of cholesterol from the body through the biliary tract and thanks to its low caloric intake, snail meat can be considered an advisable food in all low-calorie diets.