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Le Stanze in Fiore di Canalicchio is the name of an ancient citrus grove turned into a contemporary, welcoming and natural garden, rich in colours, fragrances, rare plants and water. Its name comes from the several “rooms” (“Stanze”) and open-air sections of the garden.

Rossella Pezzino de Geronimo created it, starting her project in 2000 around the family country house (inspired by the XIX century neoclassical style) and mixing old and obsolete Mediterranean flowering plants with tropical and sub-tropical species.

The 17-acre area is divided into different sections, harmoniously connected to each other along a sloping path rising from the ground level. Water is one of the main elements.

Among the different “rooms”, some are XIX century inspired with a greenhouse full of exotic plants, then there’s the Oriental Garden and the Contemporary Garden.

THE PLANTS

About 400 exotic species grow in the garden, including many specimens of Plumeria L., palm trees (Sabal princeps, Butia capitata, Livistona decipiens, Livinstona australis), bottletrees (Brachychiton spp.), Calliandra portoricensis, several members of the Zamiaceae and Cycadaceae family, two splendid Encephalartos ferox and Encephalartos altensteinii, creepers like Petrea volubilis and Echium spp., night-blooming jasmine (Cestrum nocturnum), and ferns.

Gigantic spider flowers (Grevillea genus) overlook the pond full of water lilies, field horsetails and common water hyacinths. A collection of white hydrangeas emerges from the volcanic rocks, surrounded by thyme. A small waterfall feeds a swimming pool with carps and two bonsai trees.

To taste

At the end of a visit, the special “fusion breakfast” can be enjoyed, featuring ancient Sicilian recipes and samples of modern “street food”.
In the restaurants nearby, visitors can taste many typical dishes, including “arancini” (tasty snacks consisting of a ball of rice coated with bread crumbs and then deep-fried) with meat sauce or pistachio, crepes stuffed with ricotta or anchovies, “scacciata” (stuffed flatbread) with “tuma” (a typical Sicilian cheese) and anchovies, cannoli with ricotta, and “olivette” (small olives) di Sant’Agata.

This post is also available in: Italiano (Italian)