MATERIA spazio cucina
An experience where colours, flavours, territory and working hands have found a meeting point halfway
between the art of hospitality and the concept of dining.
local products typical food cold cuts homemade cakes seasonal fruits and vegetables slow food products
An experience where colours, flavours and working hands have found a meeting point halfway between the art of hospitality and the concept of dining. A mix projected by Marianna and Antonio, the two architects and owners, who designed the structure and the lines of Habitat, in order to let the guests “taste” Sicily and discover its enogastronomic shades.
From Nebrodi to Etna, from the countryside of the plain of Catania to Agrigento: a rigorous selection of raw materials, suppliers, mise en place, savory and sweet dishes, bread cooked with “special” flours, focaccia, jams and centrifuges prepared exclusively with vegetables and seasonal fruit.
A journey through Sicilian towns and tastes of the territory, between artisan productions and slow food presidios, realized and perfected thanks to the consulting of Chef Bianca Celano.
Materia today is a workshop of ideas related to food, where excellences as the particular Roman almond of “Val di Noto”, the black Bee honey of Etna, the candid orange and lemon of sicilians pastry chefs, the sheep’s milk ricotta from Vizzini, the Sicilian organic flours such as Perciasacchi wheat and Russello, the selection of yogurt and locally produced goat cheesed, the black pork sausages of the Nebrodi, are just some of the specialities, that we anticipate you not to reveal too much and keep the surprise effect of a trip to savor that awaits you once here at Habitat.
And now let’s hope you enjoy this #foodexperience!