In Ragusa, a south-eastern province of Sicily, lies Giarratana—a small town of 3,000 inhabitants—amid the slopes of the Mount Lauro, the highest peak of the Hyblaean mountains, a chain of hilly reliefs stroked by the desert sirocco and greek winds. It is in Giarratana that three young life-long friends, in pursuit of a grand dream and holding a passionate admiration for their territory, have founded NOTEdi—a company whose objective is to produce raw materials in full respect with the environment.
Alessandro, young and tenacious, decided to leave his job in a furniture warehouse to venture into the world of agriculture, where everything still felt unknown, except an innate, ensured satisfaction.
Angelo, still a student when he started to experiment with plant cultivation for the first time, connected with nature’s ability to create magic, and developed a single, driving objective—to spread his local culture to the world through the food of his territory.
Andrea, after having lived in splendid Sicilian capital of Palermo to pursue a university degree in Economy and Finance, decided to return to his birthplace and devote himself entirely to his passion, and spend time with his family.
Vincenzo, a young chef who grew up in the Amalfi Coast, in the southern Italian region of Campania, is a successor of the culinary teachings of “master” chef Gualtiero Marchesi. Vincenzo has had a very extensive experience in Italian cuisine, in turn receiving very positive feedback. Today, he collaborates with NOTEdi in the creation of new products and recipes which add a pinch of excellence to dishes.