True Sicilian traditions
Fresh ricotta cheese and natural wines: traditions and products to share
Sharing traditions is the best way to retell and protect them. In a land of contrasts like Sicily, there are producers committed to preserving the ecosystem and biodiversity as much as possible, pampering nature and its whims.
Valcerasa: authentic wines that listen to nature
Valcerasa, a company on the northern slope of Etna, is one of them: a charming and hospitable place where agronomic management is very sensitive to the environment and follows the principles of organic farming. The vines are cultivated according to the “ad alberello” method (mainly trained bush vines) using only sulphur and copper – a choice that requires manual processing, as in the old days, but which leaves room for development and results in products of excellent quality without disturbance.
Valcerasa's wines always grace the tables of Rocca delle Tre Contrade thanks to a 20-year friendship and a shared approach that prioritizes quality over quantity. Alice Bonaccorsi and her husband Rosario run the family business with passion and dedication, continuing the winemaking tradition that has been passed down from generation to generation.
The shepherds of Sicily: an ancient tradition for a unique product
Here, guests of the villa can enjoy an almost unique experience of tasting genuine, freshly made products, such as sheep’s milk ricotta. Ricotta is a fundamental product of the Sicilian culinary tradition and a central ingredient in Dora’s kitchen. It can be eaten in many ways: fresh, sweetened for desserts, baked, salted, grated over pasta alla norma – a traditional Sicilian recipe that uses aubergine to dress the pasta. Its central role in the island’s recipes is reflected in the importance of the shepherd, one of the world’s oldest professions (sheep are said to have been domesticated, probably in Anatolia and Mesopotamia, between 10,000 and 8,000 BC), but one that is increasingly difficult to pass on because it is so labor-intensive. Being able to eat fresh, still warm ricotta is very rare these days, which is why Jon and Dora decided to give their guests this opportunity.
An unforgettable experience of authentic food and Mediterranean hospitality
A picnic in the spectacular Valcerasa scenery is destined to be one of those memories that stays with you forever: Etna and its crater, ancient vines and a beautiful, centuries-old mulberry tree create the perfect atmosphere for a unique tasting of wines, typical dishes and fresh ricotta. An informal outdoor lunch with delicacies prepared by Dora – such as caponata, another traditional Sicilian dish made with aubergine in a sweet and sour sauce, pasta gratin and lasagna, glasses of Etna Bianco and Etna Rosso provided by Alice, as well as freshly made ricotta from the shepherd, eaten with a spoon. The guests, most of them foreigners, particularly appreciate this moment: a unique opportunity to discover an ancient tradition and often for the first time to taste a traditional Sicilian product at its best.
Creating pleasant and enriching situations that enhance the guests' experience is important to Jon and the entire staff at Rocca delle Tre Contrade, who constantly strive for visitors to discover and experience the most authentic and genuine sides of Sicily.
