On Rtp a new episode of Buona Terra, the program created and hosted by Fabrizio Carrera dedicated to the flavors and knowledge of Sicily, a journey around the island through agricultural production, chefs, entrepreneurs and food and wine experts. The new appointment airs tonight at 9pm and midnight.
From craft beer to the production of extra virgin olive oil, passing through the Sicilian chefs gathered at the congress for the “La Sicilia” association of Ulysses, these are the topics of this episode of Buona Terra. The opening is dedicated to one of the most popular drinks: craft breweries are now a widespread trend that has also taken hold in Sicily. Many have ventured into this field, also creating new opportunities for development and employment. Among other things, we often use ingredients produced in our region, therefore, in some way, zero kilometer beers. Buona Terra spoke about craft beer with Giuseppe Biundo, owner of the Bruno Ribadi brewery in Terrasini but above all a member of the board of the Consorzio Birra Italiana which has made quality and craftsmanship one of the fundamental prerequisites. We delve into the topic by also conversing with Mauro Ricci, a great expert who explains, for example, the best way to appreciate a glass of craft beer where there must never be a lack of copious foam that releases all the aromas.
Buona Terra also stopped at the congress of La Sicilia di Ulisse, the association that brings together the best Sicilian chefs and hoteliers who celebrated their congress in Palermo talking about tourist prospects and attractions. Among the interviews, that of Tony Lo Coco, chef of I Pupi in Bagheria and president of the association, that of Pino Cuttaia, chef of La Madia in Licata and Marcello Mangia, patron of the Grand Hotel delle Palme in Palermo, new entry in La Sicilia di Ulisse.
Finally, last but not least, an extensive service dedicated to extra virgin olive oil. Autumn is time for olive harvesting and olive mills at work. Sicily is experiencing, in this sector, a moment of excitement and new interest between a new awareness of the quality of the oil, demands from growing foreign markets and significant health aspects for those who consume it. Buona Terra talks about it with Manfredi Barbera, head of one of Sicily’s historic companies, always sensitive to experimentation and new markets and who describes the phases of oil production. And then also with Michele Riccobono and Vito Bentivegna, respectively manager and general director of Irvo, the regional body responsible for certifying Sicilian PGI oil. Both take stock of the 2025 vintage and the prospects of the sector.