The Sican Network: partners

In the family business becomes a reality
the dream of a Sicilian returnee

In Cammarata between nature and taste in the Antica Masseria Gargiuffè

That of Antica Masseria Gargiuffè in the territory of Cammarata, is a story that starts in Santo Stefano Quisquina, moves to the slopes of Mount Vesuvius, flies across the Atlantic and, then, the Sicilian Channel, touches Northern Italy, to return to the Island with a baggage loaded with experiences and dreams to be realized.

This, in a nutshell, is the path of Cristina Rosalia Massaro Cenere, 32, an expert in international relations with a degree in Oriental languages, obtained in Naples, an internship in New York at the United Nations, four months lived in Tunis and a year of work in Milan, at a multinational company. Then, in 2017, the turning point.
“The input,” says Cristina, “was the European call for proposals that came out that year and was dedicated to young entrepreneurs. I told myself that it was the right opportunity to put myself back in the game again and return to my land.” In the silence and unspoiled nature of the Sicani Mountains, a quarter of an hour from the Hermitage of Santa Rosalia at the Quisquina, near the striking Andromeda Theater, in an area rich in nature trails. In short, nothing to do with the air one breathes in the Milanese city and its frenetic pace.

The farm and agritourism business Antica Masseria Gargiuffè, named after the district in which it stands, is part of the Sicani Rural Quality District and, because of its special location and the goodness of its cuisine, has been awarded the Mediterranean Rurality Mark. Its history begins in the late 19th century with Antonino Massaro, Cristina’s great-grandfather. An estate of one hundred and thirty hectares in the heart of the Monte Cammarata nature area, it is easily reached by driving along the provincial road that connects Santo Stefano Quisquina, the family’s original town, to Cammarata.
“In 1981,” says Cristina Rosalia Massaro Cenere, now owner of the Antica Masseria Gargiuffè sole proprietorship, “the baton was passed to my father Francesco, who made it the first farm in the area with mechanized stables: cattle and sheep breeding was, in fact, aimed at milk and cheese production. In 2000, where the old farm once stood, the construction of the hotel, which now has twenty-five beds, and the restaurant began.”

Today, agritourism is the main activity. “Mostly,” says Cristina, “our clientele is local, but Swiss, Germans, Austrians also come. In any case, everyone is looking for quiet and the traditional dishes.” All based on the genuine local products. Among the highlights on the menu, which is always attentive to seasonality, are the rotolone di cotenna stuffed with pecorino cheese, parsley and onion and cooked in tomato sauce; pappardelle with wild boar ragout; and lamb, pork and veal produced on the farm.
“Among our activities,” explains Cristina Rosalia Massaro Cenere, “there is also the production of oregano, for which we have implanted a special processing workshop; and the production of the fruits of love, berries that resemble the rosehip and which we export to Holland. Soon, we also plan to open a tasting room to be dedicated to the production of rose jams and honey.”