Le Soste di Ulisse changes its name to La Sicilia di Ulisse
Founded in 2002 by a group of forward-thinking chefs, it brings together the most exemplary production realities of what has been called the Sicilian Renaissance
3' min read
3' min read
Not just a culture of food and hospitality. Not just Mediterranean spirit. Not just high-level training. Nor just celebration of age-old local traditions. Ulysses' Sicily - the new name of what was Le Soste di Ulisse for more than 20 years - wants to be a collector (and connector) of Sicilian excellence, from food to wine, from hospitality to culture.
Founded in 2002 by a group of far-sighted chefs, led by Pino Cuttaia, the association brings together the most exemplary production realities of what has been called the Sicilian Renaissance. Today it has 52 members, of which 36 are restaurants and historic patisseries, 16 charming hotels, and 21 wineries. A productive garrison with a total of 1,400 employees and an estimated generated turnover of 140 million euro.
The decision to change the name,' explains the association, 'stems from the desire to further strengthen the bond of belonging with the island and its rich historical, cultural and gastronomic heritage, while celebrating the epic narrative linked to the Homeric hero's journey'. But that's not all, explains new president Tony Lo Coco, chef-patron of the I Pupi restaurant in Bagheria. "It is fundamental for us associates to work as a team, joining the forces of local realities to offer travellers a unique, authentic experience rooted in the traditions of our island".
In short, the idea is to offer a 'Grand Tour' among flavours, natural beauty and local traditions. By using all the most suitable means for a direct and effective relationship with traveller-guests, first and foremost an app where they can screen itineraries and book visits and meetings. The Sicily of Ulysses,' Lo Coco emphasises, 'wants to speak above all to foreign tourists, to transmit abroad a vision of the island that is less stereotypical and more adherent to the different identities of the territory, and to support small local realities, enhancing excellence and encouraging a conscious tourism made in Sicily. The final aim is also to lengthen the season: 'In its different souls, Sicily,' says the president, 'can and must be a year-round destination.
The association's new board, which took office last April, is working on a series of projects. In Palermo, a collaboration has been initiated with the Gambero Rosso school, with the opening of a gastronomic training course dedicated to new recruits that broadens its gaze beyond island limits to embrace the entire Mediterranean cuisine.
