Hurry up! First come, first served! You can wait for the translation, can’t you? Meantime picture this, follow the link below and book your ticket to joy!
Cannolo siciliano aperto con salsa all'arancia e miele di zagara.
Tasting’s blog
SorRisoSiculo: Crispy Rise&Zagara honey, live at farmhouse
Honey goes online! Reserve your jar by email: info@mulinoprimopasso.it
After a year of long waiting, we are happy to introduce our honey, courtesy of the happy bees living in the organic farm in Sicily. After a winter and spring feeding themselves with nectars from every kind of herbs, April offered the bees a full load of zagara blossoning, which kept our bees pretty busy. Now it is time for us to collect the extra frames full of fresh honey and natural wax. This is happening while we speak. Contrary to what you often see if you have had the joy and fortune to be an apirist, we are not collecting all the honey, but only the extra layers, so to leave our generous bees all the honey stock they need to spend a comfortable winter in their cosy hives. According to the permaculture’s principles in fact, we refuse nomadism as a way of breed our bees. They work hard in the warm Seasons and so we grant them a restful Winter. We believe happy and healthy bees make superior honey and superior honey means more vitamins and minerals which prevent human beings from requiring doctor’s prescriptions. Final remark: a spoon of honey instead of chemically bleached sugar for breakfast can save you from flu in Winter. Do you not believe it? Have a try!
Zagara
Every season has its own colours, we all know this. But April and May in Sicily have an unique scent too. It is the scent of zagara. Orange and lemon blossom across the whole countryside makes the town nearby refreshed by an intense unique breeze which can make tourists dizzy without sipping any alcohol. Zagara is the beautiful flower that will turn into Christmas balls later in the season across every orange and lemon tree. For now it just wear the tree a white dress. Zagara is also the flower of sicilian weddings, the white petals resembling the purity of the bride, yet capable of giving birth to delicius fruits, the sicilian pupils. Finally zagara is the major source of joy for our honeybees, which are stocking in feast more and more honey in their hives. Driven by the Mother Nature generosity of zagara blossoming, honeybees cannot refrein to overstock their supply. We add more ‘floors’ to their ‘houses’; by the end of May we will be ready to collect the additional honey frames (i.e. the ‘floors’) so that we all could benefit from the golden juice of Zagara, made it by courtesy of our hardworking and precious bees. Now let’s toast and raise our… spoons!
Time for olives
Nature has a time for everything. Human jobs get boring after a while, but we never get bored while starring at the Sea in Spring or the colours of leaves in Autumn. After a good harvest of golden wheat in June, we have just harvested the olives that will flavour our mouth in the year to come. This year Olive trees are taking a sabbatic, meaning we have little production. Quality is assured by the passion and respect we have for Mother Nature. If you want to share this passion and let it fill your kitchen, send us an email with the quantity and I’ll try to accommodate your request on a first come first served basis. Cheers
From grains to breads
Few posts ago, I showed you my hands with few grains, now I am pleased to offer you the true outcome, the Primo Passo bread from Timinia (Tumminia in Sicilian slang). Now you can appreciate the first conception of Primo Passo project. One site in Sicily where we offer different ancient autochthon varieties of grains that we use to make different breads. One site where you experience: the scents of fresh wheat harvest, the music of watermills spinning out flour, the sound of firewood oven crackling and finally the scent of fresh bread that is just like the scent you experienced on the field. This experience takes about a year, are you ready for it? What you see here is Timinia bread, it comes from this darker slimmer grain and that is why stays so dark even if it is not a whole wheat bread. The flavour is intense, and it is best appreciated on its own with just a splash of extravergin olive oil, organic, needless to say. This bread is as rich in flavour as poor in glutyne. That makes it more digestible too. It lasts for a week or even more and gets actually tastier as it settles after few days it has been baked. Can we call it just bread? For more info, where to find it, how to place an order, go on contacts page. Cheers!
Breaking News: Farmers entitled to bake!
Italy is a strange Country so no wonder if bakery shops are today in riot against farmers and our Ministery of Finance, because a new legislation has passed allowing we peasants to make bread from our fields: outrageous! Yes, why on Earth you should be offer the chance to taste authentic bread? What if you find out that bread can actually get tastier by the week and you do not need to shop daily for something that your stomach can hardly digest at night? Oh nooo, do we really want that people realize that we have been buying bread made from chemically bleached flour for ages? That bread can be brown yet tasty? Do we want to deprive our industrial mills from mixing contaminated wheat with organic wheat? rotten flour of last season with the new one? Here at PrimoPasso we are ready to make the difference, and we can do it together. Please subscribe to this blog and share the spirit of Mother Nature
Special of the (summer) day
These days I have had a special guest around. An old friend from London coming to visit me. He wanted to see with his own eyes the Primo Passo estates and take the chance for some Summer holidays too.
Although Italian, he’s been living in London few years and never been to Sicily before. When I was also there, he was always complimentary about the multimillion price tags attached to many houses in London. By the way, this is my point of view about real estate price: housing costs must be correlated to salaries, as it is salaries that provide the cash to pay down the mortgage in the end and not the expected capital gain.
Anyhow, my local friends organized an unexpected lunch by the sea and maybe my Londoner changed his mind about ‘value for money’. We began at 10,30am sharp by moving the grocery down the cost, including the cooking appliances such as camping kitchen, cook and bricks. We finished by 5ish.
Here the special of the day:
Starter: Martini red with slice of orange and steamed mussels in white wine, olive oil, parsley and pepper
First dish: Linguine alla marinara, i.e. with clams, mussels, shrimps, capers and cherry tomatoes
Second dish: king prawns on the BBQ
Fruits& dessert: pineapple, melon and pineapple cake. Coffee.
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At the gates of Primo Passo
Primo Passo 