Meet the producers

Sebastiano Giaquinta is the proprietor of Cinque Colli, which is located in Chiaramonte Gulfi, in the province of Ragusa. They have 25 hectares of olive groves, growing the mighty tonda iblea cultivar. Mr. Giaquinta farms organically and the resulting extra virgin olive oil is rich in flavor with a medium intensity and balanced acidity. This oil is a beautiful expression of the region and the result of thoughtful practices that honor tradition while also embracing advanced technology in harvesting. You can see the 2023 harvest highlights here

Maurizio Spinello is the man behind the wonderful Forno Santa Rita. Santa Rita is a tiny village in the heart of the Caltanissetta province. Mr. Spinello is deeply committed to revitalizing his community (which is nearly uninhabited) by promoting the local economy and agricultural practices through his business. What began as a bakery to help make ends meet & make use of the incredible wheat that grows in the center of Sicily, is now so much more. They mill heritage varieties of flour native to Sicily, make & dry pasta and harvest legumes famous in this part of the world. 

Maurizia De Lorenzo is the face of this generation's old business based on the gorgeous Aeolian Island of Salina in the charming town of Pollara. Here they produce the Slow Food presidium, Salina caper. This particular caper, grown all over the island, is a nocellaro variety known for its unique flavor and perfect shape. They still harvest and process by hand, picking in the early morning hours every summer, allowing the buds to dry before they are salted. Sapori Eoliani capers are a perfect distillation of the flavors of this very particular place.