Slow Food
Protecting flavor. Cultivating the future.
At Monaci delle Terre Nere, the Slow Food philosophy shapes how we live, cook, and farm — guided by the seasons, a deep respect for the land, and for those who work it. Our orchard is home to over 150 fruit tree varieties: the Mastrantonio cherry (DOP), the tabbacchiero peach, the Vinnignola fig, and the Muscateddu plum.
Among them is the Cavolo Acitrunzu, a Slow Food Presidia variety native to Etna, celebrated for its exceptionally high vitamin C content. In partnership with the University of Catania, we’ve recovered ancient seeds — precious relics of Etna’s agricultural heritage — now thriving once again in our gardens.
Much of what we serve at the table begins here. Even our henhouse follows the same principles: a 3,500-square-meter space where 150 hens roam freely and are fed organic grain produced right here on the estate.
Monaci is one of the few resorts in Sicily that does not source from large-scale distribution. Seventy percent of the ingredients used in our restaurants are grown directly on the estate. The rest comes from a network of small local producers — true artisans of flavor who work in tune with nature and sustainability.
At Monaci, cooking is never just about serving food — it’s a cultural act. Every dish tells the story of the land, of those who inhabit it, who cultivate it, and who transform its fruits with care. It speaks of ancient patience and knowledge that can’t be rushed — and that, today more than ever, is the ultimate luxury.
