Aroma on the Mediterranean Shore: Vito Zichittella and the Roasters of Marsala, 1929

In 1929, while the world was gripped by financial turbulence, the historic port city of Marsala—famed since the 18th century for fortified wine cellars and Mediterranean maritime trade—welcomed a new sensory venture. Vito Zichittella (1898–1976), deeply fascinated by the botanical richness of raw coffee varietals, acquired a small manually operated drum roaster and opened a bottega in the historic town center.

Harnessing the direct trade routes linking Trapani and Marsala with North African and Levantine ports, Zichittella personally selected premium Arabica and washed Robusta beans. Roasting them slowly to achieve a dark, caramelized roast that offset the high mineral content of local waters, his distinctive espresso blend became an immediate sensation among local fishermen, merchants, and baristi across western Sicily.

Throughout the post-war era, Zichittella’s sons modernized the production facilities, erecting a cutting-edge roasting plant along the arterial route connecting Marsala to Trapani. Pioneering sealed packaging and automated optical sorting while preserving the family’s signature roasting curve, Zicaffè expanded throughout Italy and across more than fifty international export markets.

Today, the roasting complex in Marsala maintains the sensory heritage established in 1929. The aroma of freshly roasted beans drifting across the Mediterranean shoreline stands as a testament to Sicily’s vibrant culinary entrepreneurship.