The history of bread is a ‘soft’ weaving of myth, religion and survival instinct.
Traces of it have been found dating back well before the Neolithic era. It seems that, basically, it was a method to ensure long-shelf-life and easily-transportable food. Undoubtedly, much water, and sourdough, have passed under the bridge since "bread" was made out of a mixture of water and broken, hulled, ground and sifted cereals (barley seeds and wild wheat).

We know well that water, oven engineering and scores of stories have ‘passed’. Already sacred to Demeter, the Mother Earth, and Ceres, it owes its name to Pan, who would have been the first to cook it, as legend has it. We find it in all cultures, cults and at any latitude, different in time and space, but always imbued with the history of nourishment, sacredness, and reciprocity. Just think of votive bread – that of All Saints' Day in Scicli, St. Joseph, St. Anthony, the Immaculate, the Eucharist, and the tradition of unleavened bread.

Bread has

The ritual of full-flavoured, deep, fragrant coffee has spanned over four generations at a slow, inexorable pace. Ancient, brand-new, deeply ingrained but cosmopolitan, transformational, enjoyable coffee: Morettino, from Palermo to the world at a slow pace. Arturo, Angelo, Alberto, Alessandro, Andrea... their names only begin with A. And, as Andrea Morettino tells, it happened almost by chance, just the way things happen, the way traditions begin. Four generations of capital A with a unique passion: the black gold of Italian morning awakening, which is not Italian (actually: it was not...), namely, coffee. It all started at the Spezie e Coloniali shop in San Lorenzo ai Colli, a residential area of Palermo. In Sicily, in the 1920s, coffee was just one of the odd things in the shop. It was Arturo who began nurturing the passion. A tireless worker, he made blends, tried methods and created the coffee roasting business. In a historical period when cafés were the venues for culture, meetings,