From October, Sunday appointments in our restaurant “dispensa giarretta”
Dispensa d’Autunno: A Journey into the Flavors of the Territory at Nèroli Bio Relais
Autumn brings with it a change in the air, with its warm colors, shortening days and first cool breezes. This is the time of year when nature offers its most precious fruits, and local culinary traditions are renewed through dishes that celebrate the abundance of the season. It is in this context that the “Dispensa d’Autunno” event organized by the Nèroli Bio Relais, an oasis of well-being and refinement nestled in the heart of the Italian countryside, fits in.
A Place of Enchantment: The Nèroli Bio Relais
The Nèroli Bio Relais is more than just a relais: it is a true haven of tranquility and well-being, where respect for nature and attention to quality of life are the pillars on which every experience offered to guests is based. Located in an idyllic setting among hills and cultivated fields, the relais is surrounded by olive groves and aromatic gardens, from which it takes its name. “Nèroli,” in fact, is the scent extracted from the flowers of the bitter orange tree, a fragrance that embodies the philosophy of the relais: naturalness, elegance and a constant connection with the earth.
Every corner of the Nèroli Bio Relais speaks of a passion for authenticity and sustainability, values that are reflected in every detail, from the eco-friendly furnishings to the choice of organic ingredients for the kitchen. Guests here find not only a place to rest, but a true sensory experience involving body and mind. The “Autumn Pantry” event is the culmination of this philosophy, an invitation to celebrate autumn through the flavors of the earth, in a setting that combines the pleasure of the palate with a deep respect for the environment.
The Essence of “Dispensa d’Autunno”
“Dispenda d’Autunno” is an event dedicated to the products of the land, celebrating autumn as the season of harvest and abundance. The event will be held every Sunday starting in October, when nature gives a variety of extraordinary fruits and vegetables: chestnuts, porcini mushrooms, pumpkins, pomegranates and more. The goal of the event is to rediscover local flavors and introduce visitors to typical autumn products through a food and wine journey involving small local producers and organic food enthusiasts.
The event offers an extraordinary opportunity to discover the genuine flavors of local cuisine, made with fresh, seasonal ingredients that are strictly organic.
The Philosophy of Bio: From Field to Table
Nèroli Bio Relais places the concept of organic farming at the center of its offerings. This approach affects not only the food served during the event, but permeates the entire experience. The choice to adopt organic, sustainable and environmentally friendly farming practices is a clear statement of intent: to protect the earth, promote biodiversity and offer healthy and nutritious products.
During “Autumn Dispensa,” guests have the opportunity to visit the organic fields and farms that provide the ingredients used in the relais’ kitchen. Guided tours of the gardens and olive groves are organized, where participants can see firsthand how organic produce is grown, learning the principles of permaculture and regenerative agriculture. These visits allow participants not only to learn more about the land, but also to appreciate the hard work and dedication behind each harvest.
The Tastings: A Sensory Experience
One of the most anticipated moments of “Autumn Pantry” is the tastings. The relais collaborates with artisan producers to offer a unique culinary experience, where each dish tells a story of tradition, passion and creativity. The tastings are designed to enhance the authentic flavors of seasonal ingredients, with menus that change from day to day depending on the availability of fresh produce.
Among the stars of the tastings are porcini mushrooms, protagonists of creamy risottos and flavorful side dishes. Pumpkins, with their vibrant orange color, are the base of heart-warming soups and velvety stews. And then there are the preserves and pantry items: pickled olives, jams, and our recently pressed oil from our ICEA-certified organic olives.
Each course is accompanied by a selection of Sicilian wines, further enhancing the flavors of the area.
Calendar Appointments
Oct. 13 – Sicilian truffles
Oct. 20- Linguaglossa slow food strain sausage and garden pumpkin
October 27- The porcini mushrooms
November 03 – The black swine of the Nebrodi Mountains and the chestnuts of Etna
