Recipes of Excellence from Cammarata and San Giovanni Gemini: A Celebration of Local Flavors

"Welcome to a new chapter of our 'A Mountain of Excellence' blog, where today we want to share with you some special recipes that we have personally tried. As we all know, in Cammarata and San Giovanni Gemini, the food is divine, thanks to the restaurants that use locally sourced ingredients and products. But today we want to go beyond that, experimenting firsthand with some recipes that highlight the excellence of our territory's products.

The olive oil from these areas has been ranked as the best in the world at the 'International Olive Oil Competition,' even in 2022, while the wine produced in a local winery that has been in existence since 1469 has been awarded the Bronze in Brussels and maintains the oldest Nero d'Avola hybrid in Sicily. But that's not all: the caciocavallo made with the rare modicana red cow has been ranked as the best Sicilian cheese, and a farm in Cammarata has achieved second place in the blind test for the best yogurt in Italy using red prawns, and the "Bronze" award at the "World Cheese Awards" with its Fior di Pepe.

The local companies, committed to safeguarding and enhancing the agrobiodiversity of the island, produce healthy foods that are respectful of the environment and people, considering it an ethical duty for every farmer. Among the organic crops, we find ancient Sicilian grains, stone-milled "russello" and "perciasacchi" flours, artisanal pasta, legumes, olives, natural aromas, and dried fruit. Additionally, these companies host the official headquarters of a Conservation Field of ancient Sicilian fruit germplasm.

In this post, we want to celebrate these excellent products through some tasty and genuine recipes that highlight the flavor and quality of local products. Get ready to discover extraordinary dishes that express the soul and tradition of Cammarata and San Giovanni Gemini. Enjoy your meal!"

Caciocavallo Mangiapane and Honey Crostini

Ingredients:

• 200g of Caciocavallo Mangiapane (made with milk from the rare modicana red cow)

• 1 baguette or homemade bread

• "Sulla" honey recommended from: Apicoltura Amadeo Catarcia

• Local extra-virgin olive oil

• Freshly ground black pepper

• Fresh or dried oregano

Preparation:

Preheat the oven to 180°C (350°F). Slice the bread into thick slices, approximately 1 cm, and place them on a baking sheet lined with parchment paper. Brush each slice of bread lightly with a little local extra-virgin olive oil using a pastry brush. Bake the bread slices for approximately 5-7 minutes, or until they become slightly crispy and golden. Check the oven frequently to avoid burning. Meanwhile, cut the Caciocavallo into thin slices. Once the bread is ready, remove it from the oven and place a slice of Caciocavallo Mangiapane on top of each crostini. Put the crostini back into the oven and bake for another 3-5 minutes, or until the cheese begins to melt slightly. Remove the crostini from the oven and let them cool for a couple of minutes. Garnish each crostino with a drizzle of local wildflower honey, a pinch of freshly ground black pepper, and a little fresh or dried oregano. Serve the warm or room temperature Caciocavallo and honey crostini with a glass of Feudo Montoni's Nero d'Avola "Vrucara" wine. These delicious crostini expertly combine the tradition and taste of Caciocavallo Mangiapane, made with milk from the rare modicana red cow, with the sweet taste of local honey and the aroma of oregano. A perfect appetizer to enjoy the excellence of Cammarata and San Giovanni Gemini's products.

Cammarata's Fine Meat Stew with Feudo Montoni's Nero d'Avola "Vrucara" Wine

Ingredients:

• 800g of fine meat from the Sicani Mountains (beef or veal), cut into cubes

• 1 medium onion, finely chopped

• 2 carrots, sliced into rounds

• 2 celery stalks, chopped

• 3 cloves of garlic, minced

• 400g of tomato puree

• 300ml of Feudo Montoni red wine (Nero d'Avola or Perricone)

• Local extra-virgin olive oil

• Salt and freshly ground black pepper

• 2 bay leaves

• 1 sprig of rosemary

• 1 sprig of thyme

Preparation: In a large pot, heat a drizzle of extra-virgin olive oil and add the chopped onion. Sauté over medium heat until it becomes translucent. Add the minced garlic and continue to sauté for a couple of minutes, without burning it. Add the cubes of fine meat from the Sicani Mountains to the pot and cook until browned on all sides. Add the carrots and celery to the pot and mix well. Pour the Feudo Montoni red wine into the pot, raising the flame to let the alcohol evaporate for about 3-4 minutes. Reduce the heat and add the tomato puree, bay leaves, rosemary, and thyme. Mix well and bring to a boil. Reduce the heat again, cover the pot, and let the stew cook on low heat for about 1 hour and 30 minutes, or until the meat becomes tender and the sauce thickens. Check occasionally and add a little water if necessary. Adjust salt and freshly ground black pepper to taste at the end of cooking. Remove the bay leaves and sprigs of rosemary and thyme before serving. Serve the fine meat stew from the Sicani Mountains with Feudo Montoni red wine with a side of baked potatoes or polenta, and accompany it all with a glass of Feudo Montoni red wine. This traditional Sicilian recipe enhances the quality of the fine meat from the Sicani Mountains and the intense taste of Feudo Montoni wine. The stew is a rich and flavorful dish, perfect for a special family or friends' dinner, which celebrates the excellence of Cammarata and San Giovanni Gemini's products.

Fior di Pepe and Asparagus Risotto

Ingredients:

• 320g of Carnaroli or Arborio rice

• 1 liter of hot vegetable broth

• 1 bunch of fresh asparagus

• 1 small onion, finely chopped

• 100g of Fior di Pepe, cut into cubes

• 100ml of dry white wine Local extra-virgin olive oil

• 30g of butter

• Salt and freshly ground black pepper Whole black peppercorns to garnish (optional)

Preparation: Clean the asparagus by removing the toughest and woody part of the stem. Cut the asparagus into pieces of about 3 cm, keeping the tips aside. In a pan, heat a drizzle of extra-virgin olive oil and add the chopped onion. Sauté over medium heat until it becomes translucent. Add the rice to the pan with the onion and toast for a couple of minutes, stirring continuously. Pour the dry white wine into the pan and let it evaporate, stirring occasionally. Start adding the hot vegetable broth, one ladle at a time, stirring continuously and waiting for the rice to absorb the liquid before adding more broth. After about 10 minutes of cooking, add the pieces of asparagus to the pan (except for the tips) and continue cooking the rice, adding broth little by little. About 5 minutes before the end of cooking, add the asparagus tips. When the rice is cooked al dente and has reached a creamy consistency, remove the pan from the heat and add the cubes of Fior di Pepe and the butter. Gently mix to melt the cheese and blend the ingredients. Let the risotto rest for a couple of minutes, then adjust salt and freshly ground black pepper to taste. Serve the Fior di Pepe and asparagus risotto in plates, garnished with some whole black peppercorns, if desired. This refined recipe enhances the delicate and slightly aromatic taste of Fior di Pepe, a soft cheese awarded the bronze medal at the World Cheese Awards 2022. The combination with fresh asparagus and creamy rice creates a balanced and flavorful dish, perfect for an elegant dinner or a special occasion.

Crostini with Pascha Fastuchera Chickpea Cream, Cherry Tomatoes, and Magic House Valle dell'Inferno Olive Oil.

Ingredients:

• 1 baguette or rustic bread, sliced

• 400g of cooked chickpeas (rinsed and drained if canned)

• 1 garlic clove, peeled Juice of

• 1 lemon

• 100ml of Magic House Valle dell'Inferno extra-virgin olive oil, plus extra for garnish Salt and freshly ground black pepper

• 200g of cherry tomatoes, halved Fresh basil, leaves whole and chopped
  

Preparation: In a non-stick pan or on a grill, toast the bread slices on both sides until crispy and lightly golden. Let cool. Meanwhile, prepare the chickpea cream: put the cooked chickpeas, garlic, lemon juice, Magic House Valle dell'Inferno extra-virgin olive oil, salt, and freshly ground black pepper to taste in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as necessary. Generously spread the chickpea cream on the toasted bread slices. Arrange the halved cherry tomatoes on top of the chickpea cream and garnish with chopped fresh basil leaves. Before serving, drizzle the crostini with a little extra Magic House Valle dell'Inferno extra-virgin olive oil and sprinkle with freshly ground black pepper. Arrange the crostini on a serving platter and decorate with some whole basil leaves. These crostini with Pascha Fastuchera chickpea cream, cherry tomatoes, and Magic House Valle dell'Inferno olive oil are delicious finger food that are easy to prepare and perfect for appetizers or buffets. The use of the award-winning extra-virgin olive oil enhances the flavors of the ingredients and gives these crostini an unmistakable and refined taste.

Mediterranean Salad with "Valle dell'inferno" Olive Oil and Caciocavallo Shavings

Ingredients:

• 200g of romaine or mixed lettuce, washed and dried

• 200g of cherry tomatoes, halved

• 1 cucumber, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 small red onion, thinly sliced

• 100g of pitted black olives

• 100g of Caciocavallo Mangiapane, sliced into shavings

• 3 tablespoons of extravirgin olive oil from Magic House Valle dell'Inferno

• 1 tablespoon of red wine vinegar Salt and freshly ground black pepper

• Fresh basil leaves, for garnish

Preparation: In a large salad bowl, combine the lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, and black olives. In a small bowl, mix the extravirgin olive oil from Magic House Valle dell'Inferno with red wine vinegar, salt, and freshly ground black pepper to taste. Emulsify the ingredients well to create a homogeneous dressing. Pour the dressing over the salad and gently toss to mix the ingredients and season the salad. Add the Caciocavallo Mangiapane shavings to the salad and lightly toss to distribute. Garnish the salad with fresh basil leaves and serve immediately.

This Mediterranean salad with "Valle dell'inferno" olive oil and Caciocavallo shavings is a fresh, tasty, and nutritious dish, perfect for a summer lunch or as a side dish for meat or fish-based dishes. The superior quality extravirgin olive oil and Caciocavallo Mangiapane add a touch of refinement to this classic recipe, celebrating the flavors and excellence of Cammarata and San Giovanni Gemini.

triumphant Pappardelle with Cammarata Delicacies

Ingredients:

• 400g of handmade pappardelle pasta made with ancient Sicilian grains flour (russello or perciacasacchi) recommended: Farina Molino Ancona

• 200g of Cammarata high-quality meat, cut into thin strips

• 150g of grated Caciocavallo Mangiapane cheese

• 100g of cherry tomatoes, halved

• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped

• 80ml of Feudo Montoni red wine

• 3 tablespoons of extra-virgin olive oil from the Magic House Valle dell'Inferno

• Salt and freshly ground black pepper

• Fresh basil, whole and chopped leaves for garnish

• Cubed Fior di Pepe cheese, for garnish

Preparation: In a large pan, heat the extra-virgin olive oil from the Magic House Valle dell'Inferno over medium heat. Add the chopped onion and garlic and sauté until soft and translucent. Add the strips of Cammarata high-quality meat to the pan and cook until golden brown. Pour in the Feudo Montoni red wine and let it reduce by half. Add the cherry tomatoes to the pan and cook for another 5-7 minutes, until the tomatoes are soft and the sauce slightly thickens. Season with salt and pepper to taste. Meanwhile, cook the pappardelle pasta in a large pot of salted boiling water, following the instructions on the package for al dente pasta. Drain the pasta, reserving some of the cooking water. Add the cooked pappardelle to the meat and tomato sauce in the pan, adding a little cooking water if necessary to obtain a creamy consistency. Off the heat, add the grated Caciocavallo Mangiapane cheese to the pasta and gently mix to melt the cheese and blend the ingredients. Plate the pappardelle and garnish with cubed Fior di Pepe cheese, chopped fresh basil leaves, and a drizzle of extra-virgin olive oil from the Magic House Valle dell'Inferno. Serve immediately.

This trionfali pappardelle recipe with Cammarata delicacies celebrates authentic flavors and the quality of local products, such as Caciocavallo Mangiapane cheese, extra-virgin olive oil from the Magic House Valle dell'Inferno, Feudo Montoni red wine, and Fior di Pepe cheese. A rich and delicious dish that will be a true triumph on any special occasion.

Pizza with Cammarata's Excellences

Ingredients:

For the dough:

• 500g of ancient Sicilian grains flour (Russello or Tumminia) We recommend "Molino Ancona"

• 300ml of warm water

• 1 package of instant dry yeast (7g)

• 2 tablespoons of extra-virgin olive oil from Magic House Valle dell'Inferno

• 1 teaspoon of sugar

• 1 teaspoon of salt

For the toppings:

• 200ml of tomato sauce

• 1 Mozzarella from Caseificio Puzzillo

• 2 tablespoons of extra-virgin olive oil Salt and freshly ground black pepper

• 200g of Caciocavallo Mangiapane, thinly sliced

• 00g of cherry tomatoes, halved

• 50g of Fior di Pepe, crumbled Fresh basil leaves, whole and chopped, to garnish

Preparation: In a large bowl, mix the flour, yeast, sugar, and salt. Add the warm water and extra-virgin olive oil from Magic House Valle dell'Inferno. Knead the ingredients until you get a smooth and soft dough. Cover the bowl with a damp cloth and let the dough rise for at least 1-2 hours, until it doubles in size. Meanwhile, prepare the toppings: in a bowl, combine the tomato sauce, mozzarella, and extra-virgin olive oil, salt, and freshly ground black pepper to taste. Mix well and set aside. Preheat the oven to 250°C (480°F) and line a pizza tray with parchment paper. Roll out the risen dough on the tray, forming a thin and even base. Spread the prepared tomato sauce on the pizza base, leaving a free border. Evenly distribute the thinly sliced Caciocavallo Mangiapane and halved cherry tomatoes on the pizza. Bake the pizza for 10-15 minutes, or until the crust is golden and the cheese melts and becomes slightly browned. Remove the pizza from the oven and let it cool slightly. Garnish with the crumbled Fior di Pepe and chopped fresh basil leaves. Serve the hot pizza, sliced, and enjoy the taste of Cammarata's excellences.

This pizza with Cammarata's excellences is an explosion of authentic and delicious flavors that celebrate high-quality local products. The dough made from ancient Sicilian grain flour perfectly complements the flavor of Caciocavallo Mangiapane, Cammarata's prized meat, and Magic House Valle dell'Inferno's extra-virgin olive oil. Fior di Pepe adds a final touch of refinement and taste, making this pizza an ideal option for a special dinner with friends and family.

Enjoy this pizza with a good glass of Feudo Montoni red wine and savor the unique culinary experience offered by Cammarata and San Giovanni Gemini's excellences. The combination of local ingredients and traditional flavors makes this pizza a celebration of Sicilian culinary art, bringing the best of tradition and innovation to the table.

San Giovanni Gemini and Cammarata have a long tradition in producing high-quality meat, thanks to their ancient dedication to agriculture and animal husbandry in the area. The territory, with its organically cultivated fields and lush pastures of aromatic plants and herbs, offers ideal conditions for raising cattle, sheep, and goats. The animals enjoy a natural environment that promotes the production of sweet milk and fine cheeses, which have become a symbol of Sicilian excellence in the dairy sector.

This sustainable practice also extends to the breeding of sheep and goats, with lambs and kids that are particularly sought after and appreciated during the Christmas and Easter holidays. Even adult sheep, both light and heavy, are highly valued.

In recent years, many agricultural and animal husbandry companies have evolved into cutting-edge dairies that comply with hygienic-sanitary and community regulations, while maintaining the genuineness and quality of their products to meet market demands.

Lamb with Aromatic Herbs from Cammarata

Ingredients:

• 1.5 kg of lamb, cut into pieces

• 2 sprigs of fresh rosemary

• 2 sprigs of fresh thyme

• 4 fresh sage leaves

• 2 cloves of garlic, minced

• 1 onion, thinly sliced

• 300 ml of beef broth

• 200 ml of dry white wine

• 4 tablespoons of extra-virgin olive oil

• Salt and freshly ground black pepper

Preparation: In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the pieces of lamb and brown them on all sides. Remove the lamb from the skillet and set it aside. In the same skillet, add the sliced onion and minced garlic, and sauté over medium heat until they are soft and slightly golden. Add the rosemary, thyme, and sage to the skillet and cook for a minute, stirring to release the flavors. Pour the white wine into the skillet and let it reduce by half. Return the lamb pieces to the skillet, add the beef broth, and bring to a boil. Lower the heat, cover the skillet, and let it simmer for about 1 hour and 30 minutes, or until the lamb is tender. Adjust the seasoning with salt and pepper to taste, and adjust the consistency of the sauce as desired. Meanwhile, prepare a side of roasted potatoes and seasonal vegetables. For the potatoes, peel and cut into wedges 4-5 medium-sized potatoes. In a baking dish, toss the potatoes with 2 tablespoons of extra-virgin olive oil, salt, pepper, and a sprig of rosemary. Roast in a preheated oven at 200°C (400°F) for 40-45 minutes, stirring occasionally, until they are golden and crispy. For the vegetables, choose seasonal vegetables such as carrots, zucchini, or bell peppers, cut into sticks and steam or sauté in a pan with a drizzle of oil, salt, and pepper. Once the lamb is tender, remove the rosemary and thyme sprigs from the skillet. Transfer the lamb and sauce to a serving plate, garnish with fresh sage leaves, and serve hot. Serve the lamb with aromatic herbs from Cammarata with roasted potatoes and seasonal vegetables. You can also add a slice of rustic bread to savor the delicious sauce. This recipe for lamb with aromatic herbs from Cammarata celebrates the centuries-old tradition of agriculture and animal husbandry in the area, highlighting the authentic flavors and quality of local lamb. The use of fresh herbs and genuine ingredients makes this dish an excellent choice for a special dinner or to celebrate holidays with family.

Yogurt Giambrone Cake with Dried Grapes and Honey

Ingredients:

• 180 ml high-quality Giambrone yogurt

• 180 g type 00 flour

• 100 g granulated sugar

• 3 eggs

• 100 ml extra-virgin olive oil

• 1 packet of baking powder

• 1 teaspoon vanilla extract Grated zest of

• 1 lemon

• 1 pinch of salt

• 40 g dried grapes High-quality honey from the Sicani Mountains (e.g. Amedeo honey) for garnish

• Powdered sugar (optional)

Preparation: Preheat the oven to 180°C (350°F). Line a 22cm round cake tin with parchment paper. In a large bowl, beat the eggs with the sugar until the mixture becomes pale and fluffy. Add Giambrone yogurt, extra-virgin olive oil, vanilla extract, and grated lemon zest. Mix gently with a spatula. Sift the flour, baking powder, and salt into the bowl with the wet ingredients and mix until you get a smooth batter. After soaking the dried grapes in warm water for 10 minutes, add them to the batter. Pour the batter into the prepared tin and smooth the surface with a spatula. Bake in the oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Once the cake has cooled completely, transfer it to a serving plate. Decoratively arrange fresh fruit on the surface of the cake. Drizzle the cake generously with high-quality honey and, if desired, dust with a little powdered sugar.

This delicious Giambrone yogurt cake with fresh fruit and honey is a light and refreshing dessert, perfect for ending a meal or as an afternoon snack. The use of high-quality Giambrone yogurt, which ranked second in the blind test conducted by Gambero Rosso, ensures a soft texture and a pleasant tanginess that complements the sweetness of the fruit and honey.

Eggplant Rolls with Mozzarella from Caseificio Puzzillo

Ingredients:

• 2 large eggplants

• 200g of mozzarella from Caseificio Puzzillo

• 150g cherry tomatoes

• 100g of prosciutto, cooked or cured

• 50g of arugula

• Extra-virgin olive oil Salt and pepper Fresh basil leaves

Preparation: Wash the eggplants, cut them lengthwise into thin slices (about 5mm thick), and place them on a plate. Sprinkle with salt and let sit for 30 minutes to remove any bitterness. Meanwhile, slice the mozzarella from Caseificio Puzzillo into thin slices and let it drain on a paper towel to remove any excess liquid. Rinse the eggplant slices under running water, pat them dry with a paper towel, and grill them in a non-stick pan or on a grill, brushing them with a little extra-virgin olive oil, until they are soft and lightly golden. Cut the cherry tomatoes in half and season with salt, pepper, and a drizzle of extra-virgin olive oil. Place an eggplant slice on a cutting board, top it with a slice of prosciutto, a layer of mozzarella from Caseificio Puzzillo, some seasoned cherry tomatoes, and a few arugula leaves. Gently roll up the eggplant slice to form a roll. Repeat the process with the remaining eggplant slices and ingredients. Arrange the eggplant rolls on a serving dish, garnish with fresh basil leaves, and serve.

This recipe for eggplant rolls with mozzarella from Caseificio Puzzillo is a light and flavorful dish, perfect as an appetizer or main course. The combination of grilled eggplant, fresh and stringy mozzarella, tasty cherry tomatoes, and crunchy arugula creates an explosion of flavors and textures that will satisfy even the most demanding palates.

In the heart of Sicily, among the green hills of Cammarata, there is also a pasta company that, thanks to the generous terroir of this land, passionately carries on the tradition of Sicilian pasta making. The family management of the company is reflected in every aspect of the production process, from purchasing to production, from sales to administration. By cultivating the best Sicilian grains without the use of chemical products and following the practice of integrated pest management, the company has been able to create a high-quality artisanal pasta that reflects the typical characteristics of handmade pasta. Anchored in tradition but with an eye to the future, Azienda Agricola Castellano transforms its own grain in a facility equipped with state-of-the-art machinery and works in perfect harmony with the most stringent national and international standards. Castellano pasta, such as the delicious mother-of-pearl sedani, is a excellence of Cammarata that celebrates the richness and variety of the Sicilian territory and brings the best of local culinary art to the table.

Madreperla Sedani Sicilian Style with Vegetables and Ricotta Salata

Ingredients:

• 400g of madreperla sedani "Pasta Castellano"

• 1 medium eggplant, diced

• 1 medium zucchini, diced

• 1 red bell pepper, sliced

• 200g cherry tomatoes, halved

• 1 red onion, thinly sliced

• 2 cloves of garlic, finely chopped

• 4 tablespoons of extra-virgin olive oil from Magic House Valle dell'Inferno

• Salt and freshly ground black pepper

• 1 bunch of fresh basil, leaves whole and chopped

• 200g of ricotta salata, grated or crumbled

Preparation: In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped onion and garlic and sauté until they become soft and translucent.

Add the diced eggplant, zucchini, and red bell pepper to the skillet. Cook the vegetables for about 10 minutes, stirring occasionally, until they are tender and lightly golden.

Add the cherry tomatoes to the skillet and cook for another 5 minutes, until the tomatoes are soft and the sauce thickens slightly. Season with salt and pepper to taste.

Meanwhile, cook the Pasta Castellano madreperla sedani in plenty of boiling salted water, following the instructions on the package for al dente cooking. Drain the pasta, reserving some of the cooking water.

Add the cooked sedani madreperla to the vegetable sauce in the skillet, adding a little cooking water if necessary to obtain a creamy consistency.

Off the heat, add the chopped fresh basil leaves and gently mix to combine the ingredients.

Plate the Sicilian-style madreperla sedani and garnish with grated or crumbled ricotta salata and a drizzle of extra-virgin olive oil.

Serve immediately.

This recipe for madreperla sedani Sicilian style celebrates the art of high-quality artisanal pasta produced by Azienda Agricola Castellano. Using fresh ingredients and typical Sicilian flavors, this recipe highlights the unique characteristics of madreperla sedani, offering a delicious and genuine culinary experience.

In conclusion, Cammarata and San Giovanni Gemini truly represent "a mountain of excellences" in the Sicilian food and wine landscape. We invite you to come and discover and taste the excellences of Cammarata and San Giovanni Gemini, savoring the richness and variety of flavors that this land has to offer. In the numerous local restaurants, you can taste dishes prepared with passion and mastery, using the precious and genuine ingredients that characterize this region. Don't miss the opportunity to immerse yourself in an unforgettable food and wine experience and to taste the authentic delights of Sicily.

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