Planeta’s Winery Resort, La Foresteria, reopens for the holiday season in 2015 with many new features and a rich program designed to offer a truly captivating Sicilian experience.
Under the leadership of Francesca Planeta and the new management of Cristina Gionfriddo, who has been helping us build and develop the company’s many hospitality projects for several years, our team has worked hard to renew and raise La Foresteria’s profile as the ideal location for a gourmet holiday.
The characterstics and the menu of our restaurant have been considerably strengthened, thanks to the research work undertaken by Chef Angelo Pumilia: La Forestiera’s cuisine is first and foremost true Sicilian cuisine, one that maintains strong ties with the land and its history, combining a deep respect for local tradition with a desire to experiment and innovate. In the new menu, a special place is reserved for Casa Planeta’s family recipes and, alongside these, our Chef has designed two tasting menus that bring together tradition and creativity, always relying on a rigorous selection of the best available ingredients sourced among the island’s many producers of true excellence.
On this front in particular and for the organization of the food tours that have become such an important part our hospitality experience, La Foresteria avails itself of the food journalist and critic Elisia Menduni‘s invaluable expertise. Elisia Menduni is also the author of the book “Sicily, the Cooking of Casa Planeta” (published by Electa Mondadori editore).
The company’s productions of wine and olive oil, Casa Planeta’s greatest passions, continue to be excellent opportunities for offering our guests a real experience of Sicily’s complex and rich heritage: a discovery that begins with tastings and visits to our cellars, Ulmo and Dispensa, to the olive groves of Capparrina, and continues with the dishes designed to complement Planeta’s premium wine labels, enhancing their aromas and character. The Sicilian journey we offer finds its ideal conclusion in the fall, when our guests are welcome to join in and help us with the grape and olive harvest.
“Just as we do with our wines – Francesca Planeta explains – through our hospitality projects we intend to represent the Sicily that is keen to show the world what it has to offer. La Foresteria has always embodied, in essence, our way of welcoming those who want to discover the island, offering an insight into its rich history, one that embraces our culinary tradition, art, nature and culture.”
The spring season here at La Foresteria will kick off with a full program of culinary tours, cooking classes and the themed menus of our Sunday lunches.
To get the energies flowing and the spirits soaring, we will begin with two weekends dedicated to sports and nature (27th February \ 1st March and 13th \ 15th March) which will include activities such as hiking and biking. For our Sunday lunch we will pay our respects to “King Artichoke” and flavor our menu with plenty of fresh aromatic herbs.
Women’s Day ( March 8th) will be celebrated with a special cooking class and lunch session which will explore the many uses of edible flowers in the kitchen, the flavors and freshness of flower infusions, marinades and unusual combinations of ingredients.
The 20th \ 22nd March weekend will be all about body and wellness; we will reawaken the energies with a range of relaxing and invigorating massage treatments. Sunday lunch will be a springtime celebration of the best seasonal produce such as fava beans, artichokes and peas.
Our cooking lesson on Palm Sunday will be a workshop dedicated to “Chocolate and Eggs” where we will have fun with spatulas and moulds making and decorating our Easter eggs.
Our Easter menu will be inspired by family tradition, serving up Sicilian pasta timballo, lamb, artichokes and a classic Cassata cake.
Our events calendar for spring will draw to a close on April 25 with a weekend of walking and exploring the outdoors (also on the schedule “La Segreta’s Walk”, a nature trail leading through the woods between Lake Arancio and the Ulmo winery estate) and an indulgent lunch fry-up – a special menu of crispy and fragrant goodness: fried fish, vegetables and even dessert.