Giusy Caci tells us about the traditional Supper of San Giuseppe, where food is offered to the needy.
Agronomist Cristian Capizzello guides us on a journey of Gelese agriculture.
We enter Michael Cassarino's bakery and discover the art of making bread, another specialty of Gela.
Father and son Emanuele and Giuseppe Pisano manage a small farm that produces sheep ricotta.
