Nino Mallaci, the Capramal Project, and his Messina goat salami
A dream that becomes a reality and an added value for the territory, in the words of the protagonist
Riccardo Zingone 20/09/2025 0
The Story of Nino's Goat Salami
To tell the story of the goat salami produced by Antonino Mallaci Bocchio—or Nino, as he's known to everyone—we need to take a big step back and listen to his history, which is rooted in an old family business dedicated to agriculture and animal husbandry.
"I come from a family of farmers and ranchers," Nino says. "I've always been fascinated by this world, which is rich in values and feelings, but also requires huge sacrifices."
As a boy, Nino split his time between school and the family business. After earning his surveyor's diploma, he decided to leave his studies to dedicate himself fully to the work, which at the time was primarily raising cows. "Our grazing lands were located between Mistretta, Cerami, and Agira, which required a lot of organizational and financial energy," he explains. In the late nineties, in his twenties, he and his father decided to build a barn on their land in the Calogno district, in Cerami but adjacent to Mistretta. Since then, all of his work has been focused there.
Like many livestock farms, Nino's also had goats and pigs. "I remember as a child," Nino continues emotionally, "I would often watch the preparation of various cured meats, including goat salami, which was made by mixing goat meat, naturally lean, with the leftover scraps from processing pork. I never forgot those flavors, those smells, and those healthy traditions. For a long time, I set a goal for myself to keep them alive through my business and my retail shop."
La Dispensa del Massaro and a Found Dream
Fast forward to today, Nino opened a store in Santo Stefano di Camastra, where he started La Dispensa del Massaro. The goal was to promote and sell cured meats from the Nebrodi Black Pig, a product of local excellence, along with select beef. However, the thought of the goats continued to "graze" in his mind, along with the project of bringing their related culinary traditions to everyone's tables.
At one point, Nino had the opportunity to buy a number of certified Messina goats, an indigenous breed with roots between the Nebrodi and Peloritani mountains, prized for the quality of its milk and the goodness of its meat.
"With the purchase of this flock," Nino says, "I felt I was close to realizing my dream, but I was also aware that I had to acquire more knowledge to be able to produce a quality cured meat that honored both tradition and modern standards."
He decided to attend a specific course in Alba, Piedmont, an area with a long and established tradition in raising goats and producing cured meats. After various experiments, he succeeded in producing his own goat salami, finding the right balance of compactness, resistance to slicing, preservation, flavor, and aroma.
A Product that is a Synthesis of Tradition and Innovation
Nino's long and complex journey, supported by his family, culminated on September 18th with the official presentation of the Capramal project in Santo Stefano di Camastra. The event was attended by administrators, technicians, friends, and curious onlookers, all drawn by this tasty new product.
The gastronomic experience of tasting the goat salami was enriched by specialties produced by other local businesses: the Spina Santa company from Nicosia, which specializes in producing goat cheese, and the Casaleni company, which has long offered excellent gastronomic products. Thanks to these synergies, it was discovered how the Messina goat salami is particularly enhanced when paired, for example, with sweet provola cheese and fig jam.
A perfect synthesis of the values expressed by the Messina goat salami is captured in the words of Dr. Serena Nigrelli, the agronomist who followed Nino during the bureaucratic process: "Nino's salami is one that should be savored with your eyes closed, because that's how we can grasp unique sensations that take us back in time."
All that's left is to wish Nino and his dream-come-true sincere good luck. The territory needs this energy, vision, and enthusiasm so that our beautiful traditions can transform from memories into concrete realities.
Contact info@halaesanebrodi fro more information.
You may also like...
Riccardo Zingone 18/08/2026
A Sea for Everyone in Castel di Tusa
Following the success of last year’s event, “A Sea for Everyone” returns to Castel di Tusa for its second edition, scheduled for 30 July 2025 at 4:00 p.m. at the Approdo di Halaesa marina.
The event aims to remove physical barriers and promote access to the sea for people with disabilities. It was conceived and organised by Nehemia APS, chaired by Fabrizio Gandellini and Parisi Di Gangi, with Salvatore Cangelosi as vice-president. The initiative is supported by the Municipality of Tusa, with logistical and operational assistance from Approdo di Halaesa marina.
The project seeks to uphold the universal right to enjoy the sea, giving people with reduced mobility or other motor difficulties the opportunity to experience a day devoted to inclusion, socialising, sharing and discovering the distinctive qualities of the area.
Water-access equipment, qualified staff and volunteers will be available to provide safe assistance throughout the event. The day will also help raise public awareness of the importance of accessibility in public and natural spaces.
Thanks to the cooperation of the Madonie Nebrodi Slow short supply-chain project, participants will be able to share a dinner featuring local products, while also supporting businesses from the surrounding area.
To provide practical support for the organising association, volunteers—together with the Il Melograno Social Farm—will run a fundraising stand offering handmade items and local products. Proceeds will support future projects.
The programme will also include a moment of community and reflection during a Mass celebrated by Father Bernardo Ndim.
The Municipality of Tusa has confirmed its support for the initiative, recognising it as a positive example of solidarity and civic responsibility. “A Sea for Everyone” is more than a symbolic event: it is a practical step towards a fairer society in which no one is left behind.
Riccardo Zingone 18/08/2026
Sagra ru Cuddurune – Traditional Fried Dough Festival in Mistretta
Mistretta is ready to celebrate a traditional event organised by the Pro Loco Mistretta APS tourism association: the Sagra ru Cuddurune.
The festival promotes one of Sicily’s simplest and most authentic popular foods: pieces of bread dough fried and served either with salt or with sugar. This humble speciality has long enriched family tables across the island.
Bringing together flavour, tradition and conviviality, the event has received the support of Sicily’s Department of Productive Activities for the second consecutive year, confirming the cultural and community value of the festival.
The evening opens with the Amastra Folk Group, followed by Magic Salta, stilt walkers, soap-bubble performances and magic.
Tastings begin at 7:30 p.m. Live music is provided by Gli Assi, a popular band from Nicosia known for its energy and varied repertoire.
Halaesa Nebrodi 15/11/2025
The promotional video for GMT™ Halaesa Nebrodi was presented at the BTE 2025 in Palermo
A great milestone for the GMT™ Halaesa Nebrodi!
This video, skillfully produced by Torrefilms and Realeyez srls, represents an important goal achieved by the GMT™ Halaesa Nebrodi in its path of territorial enhancement and promotion.
This is a project self-financed by the Operators adhering to the GMT™ Halaesa Nebrodi, also made possible thanks to the significant financial contribution of two local companies: Mammana Group and Azienda Sacco Franca.
The film was presented during the participation of GMT™ Halaesa Nebrodi at the BTE (Borsa del Turismo Extralberghiero/Non-Hotel Tourism Exchange) 2025 in Palermo.
Our sincerest thanks go to all those who contributed with passion and willingness, becoming authentic protagonists of this visual narrative and fully embodying the collaborative spirit that drives our project:
-
-Teresa Torcivia, with her extraordinary seccagno lemon granita from Pettineo;
-
-The little ones Maria Sole and Aurora, along with their mother Katia, who opened the film shoot with sweetness and spontaneity;
-
-The Chiella-Mascarello family, who made their home available during the evocative Festa della Madonna della Luce (Festival of Our Lady of Light) in Mistretta;
-
-Sebar Cafè, for offering the ideal location to enjoy an aperitif dedicated to conviviality;
-
-Carla Testa, Giuseppe Cacciato, and their very friendly group, who brightened the scenes filmed in Mistretta;
-
-Rosario Di Francesca from Castel di Lucio, a historic master cheesemaker and true artist of caciocavallo horses (murriti), along with the entire staff of Azienda Sacco Franca;
-
-Giuseppina Azzolina from Al Passo di Eolo, the delightful kiosk at the foot of the Labyrinth of Ariadne in Castel di Lucio, an authentic reference point for local gastronomy;
-
-Placido Presti, one of the last stonemasons who, with tenacity and love, continues to work in his land, keeping an ancient art alive.
Special thanks go to our territory, a true treasure chest of beauty, history, and traditions.
A precious heritage to be preserved, narrated, and passed on with pride, because only by knowing one's roots can a shared and sustainable future be built.