IL COMPRENSORIO ELORO
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In extreme southern Sicily, the eastern corner of the biggest Mediterranean island is known as "Val di Noto". Here we find the land of Eloro District, which includes five towns in the Province of Siracusa: Avola, Noto, Rosolini, Pachino and Portopalo. The area covers about 760 km south of Siracusa, it is an unexplored area full of archaeological ruins, rich culture and natural beauty.
With ancient origins, this area has many old dwellings, testimony of human presence long before the first Greek colonization. The same colonization brought development from Athens, the Corinthian to Siracusa and the entire Magna Grecia.

All this becomes current in our kitchen where many traditional recipes survived and also mix with the contemporary. There are some experiments, but also very strong traditions continue to survive. Like the dialect, in reality the "Siciliano" language, which recently along with the "Napoletano" language, has been considered UNESCO cultural heritage, these two languages are still alive in the streets and in the houses of all the countries of the area.

You will find here an area with different landscape characteristics derived from the different agricultural cultures. In the hills you will find wild aromatic herbs, carob, Ilici, wild olives (Oleaster or Agliastro) and wild pears. Down in the valleys, there are lemon gardens (Femminello Syracuse IGP) and fields of olive trees (DOP Val Tellaro). The almond is also one of the typical characteristics of the area with the excellence of Almond Pizzuta d'Avola and the Slow Food Presidium of the Noto Almond. Towards the south are expanses of vineyards -- Insolia, Nero D'Avola, Grecanico, Passito and Moscato di Noto – and finally one of the most famous products of Eloro District: tomato of Pachino IGP.
Violet artichokes, zucchini, peppers, watermelon and yellow melon cantaloupe, all of these are produced following European Directives for a responsible use of the Land. Eloro District is an area with a very large number of organic companies.
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