Notes — from Siracusa

View of Island of Ortigia

Notes on Objects and Places

 

Siracusa, October 16, 2025

 

View of the island of Ortigia
A short story by Marina Raffaelli and Johannes Roderer

 

When we arrived in Ortigia –
a small island off the coast of Siracusa,
connected to Sicily by three little bridges – the turquoise Ionian Sea and pale limestone walls reflected the sun in all directions, creating a soft brilliance.

Golden light and salted air –
the backdrop for our ten-day artistic exchange.

We stepped into the world of Chiara and Kyle of CasaChora, to share about textiles, food, and the energising rhythm of creating together.

In the first days, while Johannes and Kyle cooked, Chiara and I dyed silk with cutch and pomegranate. We tested natural pigments and mordants for the sarongs.

I’m drawn to the earthy browns, the warm oranges and pinks. A few pieces for the new collection are already taking shape – their small imperfections make them feel alive.

We work on the rooftop terrace, looking out over Porta Marina and the sea beyond.

 

Natural dyed silk drying in the sun on a rooftop

 

At the local market, the air is full of thyme, fennel, mint, oregano, and salted capers.
Pomegranates glow red beside the bright yellow of lemons.
Cheese in every form – from fresh primo sale to baked ricotta – invites you to taste everything. Everywhere you look, there’s a reason to take out the camera.

 

Farmer's market in Siracusa

 

In Ortigia and La Borgata, people carry an openness that feels precious – time to talk, to listen, to share a story.
Days are full but unhurried, the kind of rhythm that settles into you. 
The alleys always lead somewhere familiar. People already recognise us in the street, and many came to our final event.

 

Hand embroidery on natural dyed silk

 

For the closing presentation, Kyle and Johannes shaped the menu as a dialogue of colour, texture, and season – a way to mirror the textile work of Chiara and Marina.

We let the fabrics lead us: contrasts, deep tones, soft layers.

The market offered what we needed – pomegranate, beetroot, polenta, vine leaves, nettle, carob, peppers, pumpkin.

In the kitchen, we echoed the gestures of dyeing – folding, soaking in ash water, waiting.

 

Home backed bread and fresh pomegranate

 

As we packed the last pieces, the colours still shifting in the afternoon light, we felt how everything had blended – cloth, taste, time.
What began as an exchange now feels like a truly found friendship.

 

Menu description

 

Pictures by Johannes Roderer