With the help of our friend chef Andrea Imbesi of Locanda Mastrarua, Ortigia, Siracusa, we cooked and tasted typical dishes from the south-east of Sicily using our Nepitella and the IGP Siracusa lemon as raw materials! The brunch took place at our Casale a Testa dell'Acqua, in Val di Noto.
Remember the very evil food critic Anton Ego conquered by the ratatouille cooked by the mouse-chef Rémy? That caponata enchanted the pestiferous writer, taking him back, with the evocative power of the flavor, to his timid childhood. This newborn Sicilian bitter, Nepèta, did the same to me. It took me back to the years when as kids, after the game […]
The Nepèta project was born in Syracuse in 2017 from the will of Federico and Andrea. The two cousins decided to commit themselves to the recovery of a Sicilian herb unknown to most through the production of an Amaro first and then chocolate: Nepitella. Nepitella (Calamintha Nepèta) is a perennial aromatic plant, similar to mint in aroma, […]
Typical local products are the basis for the innovation of a traditional product that conquers new markets Nepeta, an innovative start-up for the valorization of local products Federico Tanasi, founder of Nepeta: “We have revisited the Nepitella rosolio to make a new bitter that is aimed at different markets, both national and international”. […]
On Saturday, January 19, Fud Milano was the stage for a story outside of stereotypes through the scents, images, flavors and sounds of Sicily, one of the coolest destinations of the moment. The first experience event was designed to celebrate the collaboration between Suq Magazine, the startup born from a group of creatives and travelers […]
Kadmonia and FUD Bottega Sicula are happy to present: Suq. Magazine – Unconventional Sicily (Issue n°2) + Amaro Nepèta Tasting 19.1.19 – FUD Bottega Sicula, Via Casale 8 – Milan h. 18:00 Conversation 18:00-20:00 Elena Viale will talk with: • Andrea Graziano (FUD Bottega Sicula) • Francesco Blancato, Francesco Cusumano (Suq. Magazine) and we will taste Amaro and […]
Modica chocolate with the flavor of Nepitella and Syracuse PGI lemon has been born. This is the latest idea resulting from the collaboration between Sabadì chocolate, by Simone Sabaini, and the Syracuse company Nepèta, producer of Amaro Nepèta. Artisanally produced and in limited quantities, Modica Nepèta chocolate, with fresh nepitella leaves and lemon peel, […]
Water, lemon, sugar and mint. And here is Nepèta, a Sicilian bitter produced in the Syracuse area but which uses wild herbs from the Iblei plateaus and Syracuse PGI lemon. A bitter born relatively recently, still perhaps not very widespread, which we had the pleasure of tasting at the end of dinner at the Brisè-Ristorantico in Donnalucata. And it is […]
