24 STORIES
Not a list of brands. A geography of encounters.
Twenty-four stories, twenty-four different ways of understanding ingredients, places and craft. Each brings to the PANARU BOX 2026 Collection a place, a way of working and a precise reason why we chose to make it part of our story.
01
Modica (RG)
For more than 150 years and six generations, Bonajuto has preserved in Modica a unique chocolate-making tradition linked to the cold-working method that made its chocolate famous.
Found in: NOVENA DEI SAPORI · LA ROSA DI MADELON · IL PRESEPE DEL GUSTO · LA VIGILIA DELLE MERAVIGLIE · ORO VERDE DI MELCHIORRE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
02
Monreale (PA)
Olive growers and millers in Monreale, they organically cultivate their own olive trees and process them on site: UNICO Picual Bio is today among the most awarded Sicilian olive oils.
Found in: IL PRESEPE DEL GUSTO · LA VIGILIA DELLE MERAVIGLIE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
03
Portopalo di Capo Passero (SR)
A Sicilian fishing family since 1800, in Portopalo di Capo Passero they carry forward the culture of the sea through carefully made preserves with a strong Mediterranean identity.
Found in: IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
04
Valledolmo (PA)
Since 1977, the cooperative has brought together producers from Sicily's inland areas around the Siccagno tomato, grown without irrigation and processed rapidly after harvest to preserve its character and intensity.
Found in: IL PRESEPE DEL GUSTO · LA VIGILIA DELLE MERAVIGLIE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
05
Giarratana (RG)
In Giarratana, a family has preserved the art of white torrone since the nineteenth century, passing down a recipe that brings together Avola almond, Sicilian pistachio and Sortino orange-blossom honey.
Found in: NOVENA DEI SAPORI · LA ROSA DI MADELON · LA VIGILIA DELLE MERAVIGLIE · ORO VERDE DI MELCHIORRE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
06
Modica (RG)
In Modica, panettone meets Sicilian ingredients and ideas: long proofing, artisan craft and recipes designed to turn the great Christmas leavened cake into a story of the island.
Found in: GAUDETE · NOVENA DEI SAPORI · LA ROSA DI MADELON · IL PRESEPE DEL GUSTO · LA VIGILIA DELLE MERAVIGLIE · ORO VERDE DI MELCHIORRE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
07
Modica (RG)
Giorgio Abate's workshop in Modica brings together technique, research and contemporary creativity; in 2026 the pastry chef was selected to represent Italy at the Mondial du Café Gourmand.
Found in: LA ROSA DI MADELON · LA VIGILIA DELLE MERAVIGLIE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
08
Modica (RG)
An organic pasta maker founded in Modica in 2007, it chose to enhance ancient Sicilian wheat varieties such as Russello and Timilia through bronze-die extrusion and slow drying.
Found in: IL PRESEPE DEL GUSTO · LA VIGILIA DELLE MERAVIGLIE · ORO VERDE DI MELCHIORRE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
09
Sicilia
For more than half a century, it has grown and transformed Sicilian vegetables using artisan methods; in 2023 it won Best Preserves Workshop at the Sicilia Food Awards.
Found in: LA VIGILIA DELLE MERAVIGLIE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
10
Menfi (AG)
In Menfi, winemaking experience meets the art of acetification: Nero d'Avola becomes a single-varietal vinegar capable of preserving the aromas, personality and origin of Sicilian wine.
Found in: E LA COMETA ARRIVÒ IN SICILIA
11
Trapani
In the salt pans of Trapani, sun and wind concentrate seawater: Fior di Sale forms on the surface of the pans and is still rigorously gathered by hand.
Found in: E LA COMETA ARRIVÒ IN SICILIA
12
Sicilia
Organic fig becomes a simple, Mediterranean extra preserve, selected to bring the fruit's natural sweetness and a flavour deeply tied to Sicilian tradition into the box.
Found in: LA VIGILIA DELLE MERAVIGLIE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
13
Cava d'Ispica (RG)
In Cava Ispica, it cultivates biodiversity and transforms carob in a contemporary way: an ancient ingredient of the Hyblaean area becomes an unexpected barbecue sauce.
Found in: IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
14
Giarratana (RG)
In Giarratana, a family grows and transforms the celebrated white onion of the Hyblaean area, a Slow Food Presidium, preserving its sweetness, territorial identity and availability beyond the season.
Found in: E LA COMETA ARRIVÒ IN SICILIA
15
Ispica (RG)
In Ispica, Salvatore Gambuzza carries forward Ispica sesame, a Slow Food Presidium: an ancient, aromatic and distinctive seed recovered as part of the territory's agricultural heritage.
Found in: E LA COMETA ARRIVÒ IN SICILIA
16
Bronte (CT)
Born in Bronte, Sciara takes pistachio from raw ingredient to transformation, interpreting one of Etna's emblematic flavours through creams and pestos with a strong Sicilian identity.
Found in: LA ROSA DI MADELON · IL PRESEPE DEL GUSTO · ORO VERDE DI MELCHIORRE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
17
Modica (RG)
Organically grown in the Modica area, these lentils bring to the festive table a simple ingredient and one of the oldest symbols of prosperity and good fortune.
Found in: LA VIGILIA DELLE MERAVIGLIE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
18
Sicilia
Descendants of four generations of beekeepers, since 1994 the Barbarella family have worked with honey from their own hives, combining it with fruit and ingredients from the region, between tradition and new pairings.
Found in: LA ROSA DI MADELON · ORO VERDE DI MELCHIORRE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
19
Sicilia
Two expressions of Sicilian wine: Sussurro, a fresh and aromatic Grillo DOC Extra Dry, and A Te e Famiglia, a soft, fruit-forward and convivial Nero d'Avola DOC.
Found in: GAUDETE · NOVENA DEI SAPORI · LA ROSA DI MADELON · IL PRESEPE DEL GUSTO · LA VIGILIA DELLE MERAVIGLIE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
20
Marsala (TP)
In Marsala, Marco De Bartoli reshaped the way Sicilian wine could be interpreted. Terzavia takes Grillo into the traditional method, offering one of its most original and contemporary expressions.
Found in: E LA COMETA ARRIVÒ IN SICILIA
21
Italia
Three generations behind it and an eye on what comes next: Corallo reinterprets Sicilian confectionery tradition as small contemporary bites, immediate and designed to travel.
Found in: NOVENA DEI SAPORI · LA ROSA DI MADELON · IL PRESEPE DEL GUSTO · LA VIGILIA DELLE MERAVIGLIE · ORO VERDE DI MELCHIORRE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
22
Scicli (RG)
In Scicli, almond biscuits retain the character of pastry made the old way: traditional recipes, artisan craft and almond at the centre of the tasting experience.
Found in: LA ROSA DI MADELON · IL PRESEPE DEL GUSTO · ORO VERDE DI MELCHIORRE · IL DONO DI RE ARTABAN · E LA COMETA ARRIVÒ IN SICILIA
23
Modica (RG)
Sicilian pistachio becomes a smooth, creamy liqueur in a bottle dedicated to Taormina: a small tribute to the island, created with gifting in mind.
Found in: ORO VERDE DI MELCHIORRE
24
Italia
The aperitivo ritual changes language: the alcohol-free Negroni brings a contemporary proposal to the PANARU selection, designed for those seeking flavour and conviviality without alcohol.
Found in: E LA COMETA ARRIVÒ IN SICILIA
