Sicilian ceramicist Patrizia Italiano draws inspiration from the magical island of Filicudi, where she creates whimsical, colourful and expressive characters and creations. Her work pays ode to the island’s colours, smells, landscapes and sunsets.
Each piece is lovingly hand-crafted with time-honoured traditions and embodies elements of nature and everyday life in Sicily, reinterpreted her way.
We’re coveting every piece in Patrizia’s recent capsule collection as an extension of our Il Mediterraneo collection, created just for us.
Tell me about the inspiration behind your pieces in the Il Mediterraneo collection?
The Mediterranean for me is the warmth of the sea, of the sun, of friends. When creating, I imagined warm colors, dancing fish and octopuses, little snakes that flutter happily, market characters with their products and delicious home-made food.
What is your creative process when working on a new collection like this?
I imagine myself in places and try to understand how I feel and what I want to evoke in others. The colours and warmth of a Sicilian Summer evening, at tables with friends, at small tables in front of the sea where we can drink together and smile at life.
How do you come up with the names for each of your pieces?
Names are the most fun process of my ceramic creativity. I think of them as living beings, I talk to them and call them by name, sometimes I have a long conversation with them and in the end... I baptize them!
We loved having you shoot these pieces alongside F&F’s Il Mediterraneo collection in Sicily. Can you share the locations you visited and any information on them?
Borgo Santa Nicolicchia, Porticello, and Sant'Elia
The territory of Borgo Santa Nicolicchia, Porticello, and Sant'Elia is a charming area in Sicily, located in the municipality of Santa Flavia. These fishing villages have a long-standing tradition tied to maritime activities and fishing.
Porticello is known for its ancient history of sandstone extraction, used in the construction of noble palaces. Over time, it has transformed into a lively fishing community, renowned for its skill and innovation in fishing. The history of Porticello is closely linked to the Solanto tuna fishery, one of the oldest in the island. Today, local fishermen are also involved in the preservation and transformation of their catch.
Il Melangolo is a charming refuge located in Porticello, within the historic villa Palazzo Lo Bue, dating back to the late 19th century. The villa, in its wonderful decadence, a symbol of beauty and modernity, offers four rental houses and a historic seaside garden, recognized as an FAI heritage site. Here, citrus fruits, vegetables, and olive oil are produced, leveraging the sea's proximity to impart unique flavors to the products.
The cuisine at Il Melangolo, led by Marta Messeri, features dishes made with local fish and zero-kilometer ingredients. The culinary philosophy emphasizes local tradition and supports local production, creating an authentic and convivial gastronomic experience. The menu includes a variety of dishes based on local fish, seasonal vegetables, and citrus fruits, enriched with spices and zest. Desserts, such as Marta's cake and the moscato parfait, are elegant delights.
Il Melangolo is not just a restaurant but also a place of hospitality and relaxation. The villa offers a charming atmosphere with a lush garden and ancient plants surrounding the residence. Guests can stay in one of the rental houses, immersing themselves in the history and beauty of the place. Marta Messeri, a self-taught chef, creates simple yet refined dishes using local ingredients, including Slow Food Sicilian products and fish from small fishermen. The philosophy of Il Melangolo is to enhance local cuisine and support local production, offering guests a genuine and convivial gastronomic experience.
For reservations or further information, you can contact Marta Messeri via email marta.messeri@icloud.com
Ristorante Il Faro Verde, located in Porticello, is another culinary gem in the area. Managed by Chef Maurizio Balistreri, the restaurant is known for its incredible dishes made with fresh fish and local ingredients. Chef Balistreri, with his passion for cooking and creativity, transforms every meal into an unforgettable experience. The restaurant is located at Largo Santa Nicolicchia, 14, Santa Flavia. For information and reservations, you can call +39 091 957977.
Local Attractions
Beyond the culinary delights, the area offers other fascinating attractions. The ruins of Solunto, an ancient Phoenician and later Greco-Roman city, provide an immersion into the ancient history of Sicily. Situated on a hill, the archaeological site offers a spectacular panoramic view of the sea.
The Sardine Museum in Aspra is another interesting destination, dedicated to the tradition of sardine fishing and processing. The museum provides a historical and cultural overview of this important activity, with exhibits including fishing tools, photographs, and historical documents.
What advice and must visit places can you share with our audience should they visit Sicily?
Sicily is a very large region, rich in history and traditions. The most interesting thing is the diversity between the territories, so I would suggest to those who want to visit Sicily for the first time to organize the visit by dividing the different territories and cities of the region. For example, I would combine Palermo with a visit to Porticello, Santa Nicolicchia, the ruins of Solunto, Cefalù, then go up to the Madonie area with small villages rich in history, castles, wonderful churches, small trattorias with the typicality of our foods.
Catania, I would combine it with Taormina and the entire coast full of small towns along the sea, and then I would go on a trip to Etna and all the small villages nearby.
Can any of the recipes you made with your friends be shared?
We cooked many dishes using seasonal ingredients and enjoyed a Sicilian meal by the sea. Pasta with tuna bottarga, is one of my favourite first courses.
Spaghetti with bottarga is a simple but at the same time refined first course, due to the presence of what is called "the caviar of the Mediterranean", namely bottarga! These are salted fish eggs, typical of the Sicilian coast. While the pasta is cooking, start preparing the sauce for the spaghetti with bottarga. Fry the slightly crushed unpeeled garlic with the finely chopped shallot in 2-3 tablespoons of oil. Grate the bottarga in the desired quantity. When the spaghetti is cooked, drain it, keeping a little of the cooking water, and transfer it directly to the pan with the oil. Sauté for a few moments so that the pasta is evenly seasoned, then sprinkle it with the grated bottarga. Mix quickly, adding a drizzle of cooking water if you think it is necessary and transfer to individual plates complete with more flaked bottarga, if desired, and serve the spaghetti with bottarga immediately.
