This place of pleasure developed over time and by chance.

When I started renovating the village, I realized that it lacked a common area where guests could sit together and enjoy the fresh air of the estate.

Once the houses were finished, I realized that beauty is more appreciated on a full stomach, so we also made a kitchen where we try to satisfy our guests' appetites in a simple manner, taking as much as possible from the vegetable garden.

Over time I have cultivated an extreme love for cooking: often, I start cooking and have fun improvising, revising Sicilian dishes with personal touches.

I find that there is a link between wine production and blending in the wine cellar, for example, combining a creamy zucchini pasta with shrimp stir-fried with a hint of white pepper.