We laugh, we taste, we talk, it's good and you can hear it!
We laugh, we taste, we talk, it's good and you can hear it!
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Discover the Artisan Food Selection at Amsterdam’s Vibrant Farmer’s Markets!
Join us in the heart of Amsterdam and experience a curated selection of handcrafted, high-quality foods:
Monday – Amstelveld
Wednesday – Van Eesterenlaan (Zeeburg)
Saturday – Nieuwmarkt
Every purchase supports Artisan Resistance — our initiative to empower independent producers and preserve food traditions. Learn more at www.artisanresistance.com.
Salvatore Marino
Azienda Agricola Marino
Noto, Sicily, Italy
Located in Contrada Buonivini—“the place where you make good wine”—his vineyard sits near the Natural Reserve of Vendicari. Pachino has over 2,000 years of winemaking history, and Turi works to honor it. He cultivates bush vines, follows the lunar calendar, and relies entirely on manual labor. His most trusted tools? A hoe and shears, just like his grandparents before him.
Beyond vineyards, his farm includes wheat, olives, and fruit trees, embracing a mixed-farming approach. He focuses on traditional methods and a deep understanding of the land. His wines—Catarratto (“Mantiddatu”), Nero d’Avola, Pignatello, and Frappato—are structured, food-friendly, and expressive of their terroir. His Futurism-inspired labels are a nod to early 20th-century Italian art and are instantly recognizable to those who seek out his wines.
“All work, from pruning to harvesting, is done manually,” Turi says. He shuns chemical fertilizers, using only locally sourced organic manure. Sulfur and copper are his only treatments against disease. Despite a positive view of biodynamics, he finds its full application impractical. “Biodynamics requires an organizational structure I don’t yet have,” he admits.
He’s skeptical of organic certifications. “I follow organic principles but dislike the idea of private associations certifying my work,” he explains. Instead, he builds trust by welcoming clients to his vineyard and cellar, offering transparency firsthand.
Turi’s vineyards require intensive manual work. The narrow rows prevent large machinery, so he uses a walking tractor, rotary tiller, and hand tools, tending each vine individually—a month-long process. Pruning, green pruning, and sulfur/copper treatments are done by hand, with manure spread by wheelbarrow. “It’s demanding, but it’s the only way to respect the land,” he says.
I support environmental respect; therefore, I am ecologically attentive in the vineyard for the protection of production, landscape and traditions. In the winery I adopt sensible oenological practices for the ecosystem
