The zero-km cuisine of Jannarella Farm: from the garden to the table
Whoever looks for where to eat on Sunday near Catania often finds the same offer: city restaurants, standardized menus, little connection with the territory. The restaurant of Jannarella Farm, open on Sundays and holidays, offers a different alternative: a cuisine that literally originates a few steps from the tables, in the very fields of the agricultural company.
A menu that originates on the farm At the heart of Jannarella's cuisine are vegetables cultivated directly in the farm's lands, conceived from sowing to supply the restaurant. Alongside this are local cheeses and cured meats and bruschetta with extra virgin olive oil: simple dishes, linked to the Sicilian peasant tradition more than to the search for effect. It is the same philosophy of sustainability and animal care that the company applies to breeding, transferred to the kitchen.
The territory on the plate: the Plain of Catania The restaurant is located in the Plain of Catania, one of the most renowned agricultural territories of eastern Sicily and the historical homeland of the Sicilian Blood Orange. Eating here therefore also means coming into contact with the agricultural identity of an area that includes the municipalities of Paternò, Ramacca, Belpasso and Motta Sant’Anastasia, with Etna as a backdrop to every lunch served on the terrace or outdoors.
Why choose a lunch on the farm Compared to a city restaurant, having lunch at Jannarella means combining the meal with a broader experience: before or after lunch you can visit the farm, see the animals, understand where the freshly tasted ingredients come from. It is a format that responds well to those looking for a Sunday family outing, but also to those visiting the Etna area and wanting an authentic lunch away from the more touristy circuits.
