Santa Rita, the charm of the semi-abandoned village located on the territory of Caltanissetta

chronicle

06-04-2021
697

Aerial view of Borgo Santa Rita, a hamlet of Caltanissetta, between the towns of Sommatino and Delia, on Mount Pisciacane. The Borgo is inhabited by three families. Inside there is a bakery (Forno Santa Rita), a church and a few activities dedicated to agriculture and pastoralism. The “Immaterial Micro-Museum of Wheat and Bread” has been present for a few years. La Lomia di Canicattì, with criteria dictated by the immediate needs of farmers. The village, built between the Pisciacane and Draffù fiefdoms, was dedicated to Rita Bordonaro La Lomia, wife of the Baron, who, by her will, had the church consecrated to Santa Rita built and which gives the village its name. in the 1970s, as in many other rural areas in Sicily, she had a school with a teacher who looked after pupils and animals, as she slept in the building used as a school and stable. There were dozens of rural schools scattered throughout the area, kept up by the dedication of the teachers and the commitment of the residents. The church that dominates the village, on the top of a staircase, close to what was the baronial residence, the so-called Palazzotto La Lomia, was a meeting place for the families of the district. productive, in this part of the island it manifests itself in all its laborious silence. In this area rich in biodiversity and in particular in varieties of ancient wheat, the redevelopment of an agri-food sector that risked perishing under the hegemony of profit began a decade ago. Thus was born a project that combines the technical-scientific dimension linked to the knowledge of wheat with the historical-anthropological dimension of memory, very much alive in the Borgo Santa Rita.The masterfully restored baronial palace La Lomia houses inside its rooms, the intangible micro-museum of wheat and bread, inaugurated in May 2016.The small museum, currently being expanded, uses new generation technologies, such as web videos and multimedia installations, the narrator of Baroness Rita Bordonaro-La Lomia accompanies us in this virtual journey through information staged on interactive panels. Slow tourism at the Borgo At the beginning of 2000 when times were not yet ripe, the dream of being able to redevelop the ancient village to make it a quality slow tourism destination seemed to run aground. Then little by little, thanks to the funding of the Sicily Rural Development Plan 2007/2013, and to the commitment and tenacity of this team of multi-qualified young people, that enthusiasm materialized. The trainee and glue of this business movement is the baker Maurizio Spinello that since 1999 produces a gastronomic excellence, the bread made of organic flours, kneaded by hand and leavened only with sourdough with which it supplies retailers and markets throughout the island. Inside the large 140 square meter oven, powered exclusively by olive and almond wood, obtained from what was once his father’s stable, every day at dawn, Maurizio and his young collaborators prepare a natural and zero km product. Same as it was a hundred years ago. Video made by Totò Venti

Aerial view of Borgo Santa Rita, a hamlet of Caltanissetta, between the municipalities of Sommatino and Delia, on Monte Pisciacane. three families. Inside a bakery (Forno Santa Rita), one church and few activities dedicated to agriculture and pastoralism. For a few years this “Intangible Micro-Museum of Wheat and Bread“.

History
The real village, a group of houses that today are aggregated, juxtaposed, juxtaposed, without apparent planning, was born in 1895, by the will of family of the Barons La Lomia of Canicatt, with criteria dictated by the immediate needs of farmers. The village, built between the Pisciacane and Draff fiefdoms, was dedicated to Rita Bordonaro La Lomia, wife of the Baron, who, by her will, had the church consecrated to Santa Rita built and which gives the village its name.
This strip of fiefdom, until the 1970s, as in many other rural areas in Sicily, had a school with a teacher who looked after pupils and animals, as she slept in the building used as a school and stable. There were dozens of rural schools scattered throughout the area, kept up by the dedication of the teachers and the commitment of the residents. There church which instead dominates the village, on the top of a staircase, close to what it was the baronial residence, the so-called Palazzotto La Lomia, it was a meeting place for the families of the district.

The micro-grain chain
The fertile and productive Sicilian countryside in this part of the island manifests itself in all its laborious silence. In this area rich in biodiversity and in particular in varieties of ancient wheat, the requalification of an agri-food sector that was in danger of perishing under the hegemony of profit began a decade ago. Thus was born a project that combines the technical-scientific dimension linked to the knowledge of wheat to the historical-anthropological dimension of memory, very much alive in Borgo Santa Rita.
The La Lomia baronial palace masterfully restored, it houses within its rooms, the immaterial micro-museum of wheat and bread, inaugurated in May 2016.
The small museum, currently being expanded, uses new generation technologies, such as web videos and multimedia installations, the narrator of Baroness Rita Bordonaro-La Lomia accompanies us on this virtual journey through information staged on interactive panels.

Slow tourism at the Borgo
At the beginning of 2000 when the times were not yet ripe, the dream of being able to redevelop the ancient village to make it quality slow tourism destination, seem to run aground. Then slowly, thanks to the funding of the Sicily Rural Development Plan 2007/2013, and to the commitment and tenacity of this team of multi-qualified young people, that enthusiasm materialized.
The driving force and glue of this entrepreneurial movement Maurizio Spinello baker who has been producing gastronomic excellence since 1999, the bread made of organic flours, kneaded by hand and leavened only with sourdough with which it supplies retailers and markets throughout the island. Inside the large 140 square meter oven, powered exclusively by olive and almond wood, obtained from what was once his father’s stable, every day at dawn, Maurizio and his young collaborators prepare a natural and zero km product. Same as it was a hundred years ago.

Video made by Tot Venti

Aerial view of Borgo Santa Rita, a hamlet of Caltanissetta, between the towns of Sommatino and Delia, on Mount Pisciacane. The Borgo is inhabited by three families. Inside there is a bakery (Forno Santa Rita), a church and a few activities dedicated to agriculture and pastoralism. The “Immaterial Micro-Museum of Wheat and Bread” has been present for a few years. La Lomia di Canicattì, with criteria dictated by the immediate needs of farmers. The village, built between the Pisciacane and Draffù fiefdoms, was dedicated to Rita Bordonaro La Lomia, wife of the Baron, who, by her will, had the church consecrated to Santa Rita built and which gives the village its name. in the 1970s, as in many other rural areas in Sicily, she had a school with a teacher who looked after pupils and animals, as she slept in the building used as a school and stable. There were dozens of rural schools scattered throughout the territory, kept up by the self-denial of the teachers and the commitment of the residents. The church that dominates the village, on the top of a staircase, close to what was the baronial residence, the so-called Palazzotto La Lomia, was a meeting place for the families of the district. productive, in this part of the island it manifests itself in all its laborious silence. In this area rich in biodiversity and in particular in varieties of ancient wheat, the redevelopment of an agri-food sector that risked perishing under the hegemony of profit began a decade ago. Thus was born a project that combines the technical-scientific dimension linked to the knowledge of wheat with the historical-anthropological dimension of memory, very much alive in the Borgo Santa Rita.The masterfully restored baronial palace La Lomia houses inside its rooms, the intangible micro-museum of wheat and bread, inaugurated in May 2016.The small museum, currently being expanded, uses new generation technologies, such as web videos and multimedia installations, the narrator of Baroness Rita Bordonaro-La Lomia accompanies us in this virtual journey through information staged on interactive panels. Slow tourism at the Borgo At the beginning of 2000 when times were not yet ripe, the dream of being able to redevelop the ancient village to make it a quality slow tourism destination seemed to run aground. Then little by little, thanks to the funding of the Sicily Rural Development Plan 2007/2013, and to the commitment and tenacity of this team of multi-qualified young people, that enthusiasm materialized. The trainee and glue of this business movement is the baker Maurizio Spinello that since 1999 produces a gastronomic excellence, the bread made of organic flours, kneaded by hand and leavened only with sourdough with which it supplies retailers and markets throughout the island. Inside the large 140 square meter oven, powered exclusively by olive and almond wood, obtained from what was once his father’s stable, every day at dawn, Maurizio and his young collaborators prepare a natural and zero km product. Same as it was a hundred years ago. Video made by Totò Venti

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