On 16 and 17 October 2025, in the splendid setting of Villa Palagonia in Bagheria, the sixth edition of Bio in Sicily will take place, an event dedicated to sustainability, biodiversity and the promotion of Sicily’s agri-food excellence, with a particular focus on the agricultural vocation of the Bagheria Plain and the Eleuterio Valley. The event, which will be divided into four important regional forums, is promoted by the ‘La Piana d’Oro’ Association and Slow Food Bagheria, in collaboration with GAL Metropoli Est and with the support of the APO Sicilia Consortium. Of particular importance will be the afternoon session on 16 October at 5 p.m., during which the process of recognition of the Slow Food Presidium of the Limone and Limone Verdello della Piana di Bagheria will be presented. This will be a key moment for the Slow Food Bagheria Convivium, which is committed to promoting local agricultural resources through sustainable and agroecological practices.
The process will be illustrated by Prof. Francesco Sottile, national vice-president of Slow Food and professor at the University of Palermo, together with Fabio Di Francesco, regional president of Slow Food.
Bio in Sicily 2025 celebrates the Verdello lemon from the Bagheria Plain. On Friday 17 October from 7 pm, the closing event of the sixth edition of Bio in Sicily 2025 will take place in the splendid and evocative setting of Villa Palagonia, with a gastronomic event to promote the ongoing process of recognition of the Verdello lemon from the Bagheria Plain as a Slow Food presidium. Guests will be welcomed with a cocktail, coordinated by barman Gianfranco Sciacca of the “Bacio Bar”, and in the magical atmosphere of the villa’s halls, they will be accompanied on a gastronomic journey that represents an ideal journey through the culinary traditions of our territory, where food and wine are a reflection of the history and culture of an entire community. The evening will be coordinated by Valerio Barone, owner of Cuttia and president of the Slow Food association in Bagheria. They will contribute by presenting their culinary creations, with tastings featuring typical local products, by chefs Tony Lo Coco from the restaurants ‘I pupi’ and “Tuma”, Nino Ferreri from the restaurant ‘Limu’, Fabio Potenzano from the restaurant ‘Tutti a tavola’, Francesco Fricano from “Kalamo” and Santino Corso from the restaurant ‘La Strummula’, Salvatore Castronovo from Trattoria Don Ciccio, Giuseppe Roccaforte chef from the restaurant Stabile 159, Mauro Aiello from Maurone, Paolo Bonanno owner-chef of Sushi Way, Claudio Oliveri, owner-chef of ‘Oliveri 1964’, Salvo Lipari, owner-chef of Saperi e Sapori, Angela Guzzo of Cuttia, Maurizio Balistreri, chef at Faro Verde, Dario Maggiore of Trattoria Da Dario, and Maurizio Barone of Osteria Can Caus. There will also be space for the art of baking with sfincioni and products presented by Carlo Conti of Panificio Conti, Massimo Scaduto of Antica Forneria Scaduto, Gioacchino Gargano of Saccharum, Giuseppe Urso and Cico Carollo of Antica Focacceria dal 1856, and Giuseppe and Salvatore Lombardo of Antico Forno Lombardo. The wines from the Duca di Salaparuta wineries will accompany the dishes presented, and in a crescendo of flavours and delicacies, the gastronomic journey will conclude with traditional desserts and liqueurs produced by local artisan workshops, presented by the Don Gino pastry shops of the Codogno family, Bacio Bar by Salvo Molinaro and La Rotonda by the Guttilla family. Gaetano Bucaro and Francesco Notaro will also be present with their craft beers Birra dei Vespri and Casata Grecale. Priority will be given to the presence and promotion of products and processed goods from agri-food companies operating in the Baronia di Solanto and Piana di Bagheria areas, as well as the prominent involvement of commercial operators directly involved in the micro-production chain linked to the Piana di Bagheria lemon, which includes the production areas of the municipalities of Bagheria, Santa Flavia, Casteldaccia, Altavilla Milicia, Trabia, Ficarazzi and Villabate. The Slow Food Presidium recognition highlights the importance of quality certification for agri-food products for the growth of the local economy, constituting a strong added value.
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