The Bridge of the Saracens is a bridge built in stone and dating from the ninth century on the river Simeto. It connects the territory of Adrano with that of Centuripe, through the step of Pecoraio, and to the detriment of the name it is a Norman building.

It is 4 kilometers from the city of Adrano: this is the Bridge of the Saracens remained in Europe. Built over the ruins of the point of Roman, in Arab-Gothic, allowing you to connect the two banks of the river Simeto. It had several reconstructions in the sixteenth and eighteenth centuries, and even in the recent 80 years.

The bridge originally was part of an important road that linked the city of Troina, first capital of the kingdom of Roger I of Hauteville, with Catania. After crossing the bridge the road ran along the Simeto downstream of the city of Adrano and Paterno. In fact, the dungeons of these cities and to Motta, along with the bridge, are historically and strategically linked: the road served by the bridge was controlled militarily by the aforementioned towers.

Il ponte scavalca un tratto delle forre laviche (conformazioni basaltiche) presenti in quella zona. Quella attuale è solo una parte dell’antica struttura,infatti  solo l'arcata maggiore, centrale, ad arco acuto fanno parte del ponte originale. Le altre arcate, una più piccola a sesto acuto e un'altra a tutto sesto di probabile origine romana, andarono distrutte durante l'alluvione del 1948, e ricostruite in seguito, seppur diverse dalle originali.

City: Adrano

Coordinates start path: 14 ° 54'23,44 '' - 37 ° 42'58,63 ''

End path coordinates: 14 ° 54'19,02 '' - 37 ° 43'14,00 ''

Quote start path: 1322 m.s.m.

Quote end path: 1377 m.s.m.

Time path (round trip): 3h 20 '

Distance (return trip): 7.5 km

It starts from the Pinewood of Adrano, a forest of the south-western portion of Etna extended from 1400 to an altitude of 1700 meters above sea level and then come together, altitude 1871 m., At the Refuge Galvarina. The tourist site lies along the only road that climbs the slopes of the volcano from the town of Adrano, or the provincial 92-Adrano Mount St. Leo. The route is characterized by the typical flora of the low Etna, including both elements typical of the Mediterranean, as the broom that typical elements of mountain flora such as oaks and chestnut trees. Continuing the route previously mentioned, after passing alongside the homonymous cave, you wander towards the slopes of Mount Intraleo. Of particular interest is the cave Intraleo as it is one of the most impressive caves of Etna; It is located at an altitude of 1370 meters and is developed in a lava flow whose dating should go back to 1595.

Place: Biancavilla. Coordinates 14 ° 48'04 '' - 37 ° 42'00 ''

Track length: 0.1 km (one way).

Altitude at departure and arrival: 363/362 s.l.m.

Time required: a / r: 10 '(one-way).

Coming in Biancavilla by state 284, at the junction for entering the city will turn heads a canyon ("Vallone Sumac") from the reddish walls of pyroclastic origin.

It is a lava deposit born about fifteen thousand years ago (Pleistocene), "Ignimbrite of Pallet-Montalto", formed by mudslides released by sudden shots of the eruptive activity, characterized by violent explosions, even with the sudden release of huge amounts of water.

In this area we find ashes, bombs and blocks firmly united among themselves testifying cone explosions quell'atinco volcano have been violent. You can also find fossils of trees and charred organic remains generic.

 Mount Gallo - Refuge Galvarina

Municipality: Adrano 

Coordinates beginning path: 14°54'23,44'' - 37°42'58,63'' 

Coordinates end path: 14°54'19,02'' - 37°43'14,00''

Quote start path: 1322 m.s.m.

Quote end path: 1377 m.s.m.

Time path (round trip): 3h 20'
Distance (round trip): 7.5 km

On the provincial Adrano-Mount St. Leo, after the area of ​​the pine forest of Adrano, turn left along the road that leads to the car park where you access to the State forest. It starts with a large open space, called precisely plan Fair (1474 m.), On the slopes of Monte Gallo in whose vicinity are located: the caves of Monte Gallo, of Gallo White I and White Rooster II.

From this point you can admire the Mount Forno and Mount Head, and it is here that begins the real journey forest. On the path, initially flat, you can admire high brooms, pines, oaks, chestnut trees and various species of conifers and shrubs; It is also interesting to note that, over the course of the journey, you have the sequence of altitudinal vegetation typical of Etna. The route departs, then, in two sections: going to the right passes for Monte Albano, continuing to the left, instead, you come to the mountain Leporello.

Whether you head to Monte Monte Albano that Leporello, you get to the end of the refuge Galvarina (d. 1871), which is about 7 km from Piano Fair. The refuge Galvarina was renovated in 1991 and has a large cistern. A volcanic cone surrounded by many pine larch, located behind the hut, hit in the past the attention of Goethe during his trip to Sicily.                   

Massif Etna screw plays a leading role. L '"Homo Etneus" has enhanced soil rough and wild. Impressive works of terracing, walls paraterra Cleaning, mythical millstones, works of art of rural architecture unique in the world for dissemination and spectacular Etna, which have earned the inclusion in the list of UNESCO World Heritage Site. Viticulture different that Etna, originality environment for soil and climate and the distinction and excellence of the wines produced. Chemical and sensory characteristics due to the particular native grape varieties and Nerello Mascalese Carricante.

Ruby red color that with aging takes on light garnet reflections. Vinous with intense characteristic; dry, robust, full-bodied, with tannins and acidity that evokes the harshness of the landscape of Etna and the dark color of the volcanic sand. They are suitable for aging in wooden barrels, where they develop unexpected scents.

The rosé, kinder, ruby ​​color, fruity, dry, odor of fermenting must;

white, straw yellow, with golden reflections, delicate cultivar Carricante (native), cultivated since time immemorial.

      Information:

                                                                                                   Nature walk at the lake Gurrida

         Lunch in a local agreement

Company visit to the cellar with tasting

Recommended period: all year

The strawberry production Maletto made famous in the world: taste a strawberry Maletto means to fill up a scent and taste that only these lands are able to infuse the red and pulpy fruit. Maletto is a small town in the province of Catania, located on the northern slopes of Etna between Bronte, Maniace and Randazzo a territory rich in history, rich in historic farmhouses of old tastes, a picturesque area rich in forests and soils sciarosi, virtually yet almost untouched. Since 1950 in this land they were planted the first fragoleti in lava soil certainly very fertile, so fertile that it was never necessary to use synthetic fertilizers. Then, when these lands began to be impoverished by chance were discovered several underground springs rich in minerals. The climate and the ground give these fruits a unique flavor. Taste a strawberry Maletto today means making a sensory experience the fruit is particularly red, fleshy, fragrant and sweet. There are three varieties of the cultivated strawberries Strawberry, Fragraria Vesca, widely used in confectionery, the Madame moutho a strawberry very big and juicy, and the flourishing allowing producers harvesting the fruit, eleven months a year.

The seedling of strawberry that is born spontaneously in the woods is transplanted open field without other artificial processes of maturation that can alter the organoleptic characteristics .This gives the Maletto strawberry extraordinary delicacy and fragrance. Today this product is present in the Italian and foreign fruit and vegetable markets and is highly sought after. Taste a strawberry Maletto means doing a taste that only these lands are able to infuse the red and pulpy fruit. Strawberries are particularly rich in ascorbic acid or vitamin C (it contains about 50% more than oranges). Contain fructose, a sugar low glycemic index, which has a relatively constant blood sugar and therefore can also be consumed in moderation by diabetics. Strawberry nutritional, laxative, diuretic, bactericidal, anti-uric, mineral and cleansing. It contains an active ingredient called acid metilsalicilico that exerts anti-rheumatic (practically the same active ingredient nell'aspirina). Strawberry also benefits from a potent thirst-quenching and refreshing due to its high water content.

information:

Visit the company

Tasting confectionery

Lunch in a local agreement

Visit the Duchy of Nelson

This variety of pistachio grows on the rough terrain of Bronte and in no other part of Europe. And only here has an emerald green so bright and smell so intense, resinous, fat.
Screwed on steep roads between the Etna and Nebrodi, Bronte pistachio lives: there are those who cultivate them, who sells them , who turns them into sweets, creams and sauces.
The trees are not fertilized, do not irrigate - because there is not water - treating very little and are pruned a few times to remove the branches dry and remove the gems over the years "discharge". Pistachio, in fact, a year and produces one-year rest and, during this, the farmers remove the few buds sprouted on the branches so that the plant can store all the energy to explode in the next season.
Waiting for two years, the collection is the decisive moment. Between the end of August and beginning of September, the town empties: loci (local name of pistacchiete) all work: women, old people and children. The collection is complicated, you teetering on the rocks of lava, clinging to the branches with one hand while the other hand come off the beans one by one, to make them fall in the canvas bag tied around his neck. In a day of work they collect up to 20 pounds of pistachios. Only in the land easier you can help by placing a tarp under the tree.
The green pistachio of Bronte can not withstand the competition of the fruits less tasty, but much cheaper, from Iran, from Turkey and America. So the main confectionery and large Italian sausage - who once bought the pistachios in Sicily - are turning to foreign production.

information:

Visit the company

Tasting confectionery

Lunch in a local agreement

Visit the Duchy of Nelson

The definition Sicilian blood orange grown in the municipalities of Lentini, Carlentini e Francofonte  and other centers of provinces di Siracusa e Catania. Oranges have bright orange peel with red shades vary according to variety and time of harvest and sweet taste. The orange, as citrus, has high content of vitamin C or ascorbic acid powerful antioxidant and important for the absorption of iron, for the production of red blood cells, for the healing of wounds and bone fractures, for the maintenance of a healthy teeth and gums. The three varieties of Citrus sinensis (Moro, Tarocco and Sanguinello) that grow only in Sicily differ from varieties of oranges for the presence of red pigments called anthocyanins, with strong antioxidant, useful in all those pathophysiological conditions characterized by excessive production of free radicals such as stress, physical exertion, use of tobacco.

information:

Raccolta delle arance nei giardini

Brunch in campagna con prodotti tipici

Visit the old town and the thermal baths of Misterbianco Recommended period: from December to March in collaboration with the farm XXX, Misterbianco

The market and the area in question

The food companies of the territory as a result of their small size have difficulty reaching their potential customers as crushed by the competition of products, sometimes of lesser quality, but supported by most commercially known brands. < / h4>

The small size makes it difficult for each of them to put in place innovative sales tools and not linked exclusively to traditional distribution channels. This is why many companies are out of the large market shares and the rural population, on the territory each year decreases in spite of the quality and variety of products.

The spread of knowledge of the food market of quality products is now closely connected to the network in which each customer relies for information, opinions, judgments, and new and more secure option to purchase.

The excellence in food, their bond with the land they come from, their history and the link with the traditional methods by which products are more and more elements are taken into account by those who use the network and therefore are aspects that, unavoidably, must be taken into account when defining new paths of sale and distribution of the value of a brand and the territory it represents.

The level of competitiveness in this area therefore requires that, in addition to the quality of the presentation of its offer, the companies are able to be easily available online through search services offered by the network.

To succeed in this competitive scenario, each company must adopt a new business model in which solid technological and organizational support to allow the three cornerstones for success online: adequate promotional channels, efficient customer service, technology and scalable services.

The proposed project aims to enable a number of innovative software tools, based on models result of research aimed at creating instruments of consultation, monitoring and control to measure the degree of penetration of agribusiness in the world of the Internet and to develop plans of action that allow for fast and flexible way to diversify and improve the offering food and agriculture, in order to reach the highest level of user satisfaction and spread within network. It will also be adopted a specific application software for the realization of food and wine routes to make active and dynamic experience of discovery of the producers included in the GAL Etna and to encourage, then, local purchases.

The territory from which they will select the suppliers of local products to be conveyed within the project "Sicily Food" covers only municipalities included in the area D of the LAG Etna.

Contents General Project

Sicily Food is an innovative project, which has as its objective the provision of services, promotion and e-commerce for enterprises in the sectors of food and wine and agri-food industry in the territory of the LAG Etna. < / h4>

Sicily Food intends to promote and market products and services "Made in Etna", an expression of the richness and uniqueness of these areas, interacting with local producers interested in acquiring new markets.

The objective of this project is to get to the public network, more and more attentive to the rediscovery of local food production and traditional information about the excellent quality of the products of the territories included within the project and the means to buy them.

In this way you shorten the production / distribution chain of food products of the territory allowing member companies to reach consumers directly, with clear economic benefits for all stakeholders.

The subsidiaries have the opportunity to promote their products even more than the promotional initiatives associated as tastings, guided tours inside the company, food and wine tours, traditional recipes, discover the area etc. The user can then either select one of predefined paths that create a dynamically depending on the type of product to which focuses his interest.

The Electronic Commerce, applications for mobile devices, the Web Marketing, are the main tools that the new commercial Sicily Food Company wants to make available to the companies, to address worldwide markets by leveraging new technologies and on the knowledge society and communication.

objectives and potential impact

The key to the proposed intervention aims, are:

· Optimize investments in agribusiness benefiting from the integration of services into a common platform. And 'one of the technological objectives of the intervention, which aims to allow the companies involved to benefit from a solid infrastructure that, in general, is not readily available to small operators and to benefit from the analysis of data on purchases and on appreciation of the products.

· Optimize for the user of the service the purchasing process by making available in a capillary useful information to optimize purchases and knowledge of the hinterland. In addition, they will provide to the individual companies affiliated analysis tools so that they can respond quickly to requests, often highly variable over time. The service platform will include all the most advanced technological tools to enable the definition and the search for ways of purchase. This technology will be available with mobile platforms that have become indispensable in any context.

· Optimize the system of access to information, not only for consumers but also for the retailers themselves, affecting the entire process corrective-production company. In this context one of the most important, is that the evaluation of such products, their uniqueness and excellence are perceived by consumers. The evaluation of the reliability of such judgments is neither 'certain it' certified. The system will be able to secure a judgment on the services offered that is not based only on the direct experience of the users, but which also takes into account the reliability of the opinions expressed by all the people who use the services offered by our company.

· Optimize the presence of tourists / buyers through the creation of an application for mobile devices that will carry through the geolocation of wine specialties and agribusiness in the area

It 'clear that the overall objective of the intervention is to provide a range of innovative services aimed all'incrementazione knowledge of the existing market for local products based on the analysis of information and data on processes index and consumer buying. The analysis takes into account both the information obtained from the Internet channel that through the mobile application. The goal is to create a tool that overcomes the traditional view of the e-commerce portal offering mostly products, purchasing tools and reliable information of higher quality than the well-established mechanisms of research and product sales. In this way the company affiliates may address in an almost surgical their activities and investments and thus ensure consumers services with high added value and superior quality.

The use of the application for the routes of the typical product will bring consumers to the territory allowing them to know the companies and the environment in which they operate by raising awareness on the uniqueness and quality raw materials that are used for food and wine production and food. 

The services of the project are available Platform Follow us on mobile, search " Marricriai " Shop On Android and iOS

The Massif etneo screw plays a leading role. The "Homo Daz963" has developed a wild and rugged land. Impressive works of terracing, walls dry paraterra, mythical millstones, artwork of rural architecture unique in the world for broadcast and showmanship that have earned him the inclusion of Etna in UNESCO World Heritage list. Different viticulture that etnea, originality of the pedo-climatic environment and to the peculiarities and the excellence of the wines produced. Chemical and sensory details characters due to autochthonous Carricante and Catarratto.

Ruby red colour with ageing takes on Garnet hues. Vinous with intense aroma characteristic; dry, robust, full-bodied, with firm tannins and acidity that evokes the harshness of the etnean landscape and the dark color of volcanic sand. Eligible countries are aged in wooden casks, where unsuspecting develop perfumes.

The Rosé, nicer, Ruby color, dry, fruity smell of fermenting must;

White, straw yellow with Golden hues, delicate fragrance of cultivars (native), Carricante cultivated since time immemorial.

The specification is annexed to the Decree of recognition of the President of the Republic of 8/11/1968. The "Strada del Vino dell'Etna" desired and designed by Provincia Regionale di Catania, enables visitors to wine tourists to follow a path that winds along the evocative the massive etneo, dwelling in the vineyards and cellars of the most prestigious districts. The Strada del Vino dell'Etna (www.stradadelvinodelletna.it) occupies the seventh place in the national ranking of "Strade del Vino" (wine Town ratio V/the Censis presented by Associazione Nazionale Città del Vino) and represents an excellence to report and to visit as An "island within an island".

Ricotta salata is designed to be kept longer than fresh. It produces leaving flocculate proteins and albumin present in the whey through their denaturation: the whey is heated to a temperature close to 85 ° C in large containers hemispherical, called "double bottom", where the whey proteins tend to cake or flaked ("floc") and then to come to the surface, and then be harvested and stored in special fuscelle.

Later the ricotta just produced, is left to drain for a few days before being salted. Salting is done almost exclusively by hand with coarse sea salt. After a curing period of a few days (on average from a minimum of 10 up to a maximum of 30) the dry ricotta is ready for consumption.

Ricotta is a dairy spread in Sicily, where it is used in countless food preparation. But Nebrodi experienced a kind of explosion of biodiversity. Here it is still produced as in the days of Homer, using the latex as graft fig. The cheese maker has its trees of reference from which branches off the plunging directly in serum or diluting in a decoction of boiling water which then travaserà in the boiler. The technique is rather complicated, since the effectiveness of the latex is conditioned by the climate, the season, the vegetative vigor of the tree: for which the dairyman every day must decide amount of latex and reaction time. it is certain that with this technique you get ricotta absolutely pure, very personal (vary by hand cheese maker) and have no aftertaste of lemon or acid or mineral. At most a very pleasant herbaceous aroma. But the variability does not depend only from the latex of the fig tree will make ricotta vaccine, doggie and mixed. Also they do not salt, to be consumed fresh especially in the kitchen or bakery, savory or salted fresh and still intended for curing, which will become hard, almost granite, good for grating over pasta. Nebrodi also produces ricotta cheese - the technique of cooking the curd - is tender and sweet, salty and is destined for a long aging.