Sicilian almonds: ancient nutrition, new research

The Sicilian almond is far more than a simple nut. It’s a piece of the island’s history, arriving with the Greeks and Romans and flourishing further under the Arabs from the 9th century onward, and today it remains one of the most complete plant-based foods there is. In Camporeale we grow native varieties such as […]

Two Wines, One Grillo

There’s a grape variety in Camporeale that never says the same thing twice. Grillo was born in Sicily with an ancient reputation — it’s the grape of Marsala, cultivated for centuries to withstand oxidation and time. But in Camporeale, on the clay and sandy soils that climb up to 600 meters, Grillo shows another face: […]

Some People Stay

In Sicily, for generations, the more common choice was another one: leaving. Leaving behind the land of one’s grandparents, the fragmented plots, the toil of a trade that seemed to have no future. Going elsewhere to find what the countryside, alone, could no longer guarantee. In Camporeale, twenty-five years ago, a group of farmers decided […]

The Almond Tree Older Than All of Us

There’s a tree, in the Sicani Mountains, that as of a few days ago holds a title no other almond tree in the world can claim: it is the largest living almond tree documented so far. When the news reached us, Massimiliano and Gaspare didn’t hesitate — they went up to Castronovo di Sicilia to […]

What is agroecology: definition, principles and differences from organic farming

If you’ve heard the word agroecology but aren’t quite sure what it means — or how it differs from organic farming as you know it — you’re in the right place. In this article we explain what agroecology is, what principles guide it, and why it is increasingly becoming the reference point for anyone who […]

Sustainable agriculture courses in Sicily: where to train in 2026

If you’re looking for a sustainable agriculture training course in Sicily, you’ve come to the right moment: interest in agroecology, organic farming and regenerative agriculture has grown considerably in recent years, and the training offer is expanding accordingly. This guide gives you an overview of the courses available in Sicily and Southern Italy in 2026 […]

Her name is Zefira.

Nerello Mascalese from C.da Curbici, tended by Floriana Scardino and Marta Nicolino. A wine born from wind, clay, and minimal intervention.

There is a wine that still tastes of secret.

It rarely happens, in a winery, that a wine is born twice. The first time is when the grape touches the stone for the first time, when the roots find their depth in the clayey soil of a district that not everyone knows — Curbici, a name that sounds ancient, almost forgotten, like all the […]