2023. A New Year at Egro'.

2023.
Astrologists say we are in the middle of the Age of Aquarius, which will last 2160 years.
Which means innovation, courage, new courses, greater resourcefulness and a kind of deep cleansing.
We don't know if this is true but we like to take a few words and underline them because they are already part of Egro''s mission.
We believe that anyone who, like us, is involved in the agri-food system has a great responsibility.
Towards the planet we inhabit and from which we take energy every day, and so we should also give it back in the form of good energy.
Towards ourselves, towards humanity, which is increasingly becoming aware that proper nutrition is indispensable.

So let's get off on the right foot.
We have designed a new menu that you can enjoy in our Bistro from 11 January.
A menu designed to be good, nutritious, tasty, fun and respectful of nature's cycles.
And that we will change seasonally, of course.

So each month we dedicate it to a theme on which we will focus our events, our meetings with experts, the layout of our Egro'.

January is BREATHE.
Breathe.
What we want is for people, through a conscious nutritional choice, to become more and more able to 'breathe'.
That is, to dedicate time to something that is as natural as eating: breathing.
Let's stop and breathe.
Let us close our eyes and try to imagine ourselves in the middle of a field, where everything begins, and visualise ourselves there.
As if we were at the centre of the world and also part of it.

January we dedicate it, breathing, and thus to choosing foods that are deeply connected to the rhythm of nature.

Like Extra Virgin Olive Oil, for example, which is so full of pure energy, polyphenols and vitamins that not considering it a King food in our diet is really a shame.
As you know, at Egro' you will always find the best Extra Virgin Oils, a free tasting and an expert to guide you in choosing the ideal one for each of you.

Or like Ancient Grains.
Do you know what this is all about?
Most of the flours on the market today are derived from 'dwarf' grains of modern conception, the result of hybridisations of different ancient varieties, very poor from a nutritional point of view. Ancient grains, on the other hand. are varieties from the past that have remained authentic and original, i.e. they have not been modified by man to increase their yield.
We have decided to introduce a line of pasta made from ancient Sicilian grains in particular, for as Cato the Censor said in Ancient Rome, (234-149 B.C.), Sicily was 'the granary of the republic, the nourisher at whose breast the Roman people fed'.
These grains have largely disappeared because they are ill-suited to intensive cultivation with mechanised processes and extensive use of fertilisers.

These grains have largely disappeared because they are ill-suited to intensive cultivation with mechanised processes and extensive use of fertilisers. Moreover, they have lower yields per hectare than today's more common wheat crops.
To let you enjoy them to the fullest, we have organised an event, an authentic Sicilian dinner, on 19 January at 7 pm.
You have to book it because there are only a few places available.
4 courses and 3 Sicilian wines.

So let's keep talking about Breath.
Like what a good dough needs to rise.
Dough must breathe, grandmothers used to say.
Even pizza dough.
How do you make a good pizza at home?
So many of you ask us.
So with our expert Fabioulous we decided to launch another workshop dedicated to Making Pizza.
On 25 January, at 6pm.
Are you ready?
You must also book this one in the events section of our website.
Do it now, only a few places left!
It will be relaxing and fun.

In January, new artists will also join us and exhibit their works at Egro'.
We will update you with opening dates in the coming days.

And more news is already boiling in the pot dedicated to Made in Italy and Italian style in home furnishing and clothing.

Keep following us, inspire us, and ask us what you would like to do together at Egro.