The extra virgin olive oil with a protected designation of origin "Valdemone" is obtained from olives: Santagatese, Ogliarola Messina and Petite in the olive groves, either individually or severally, at a minimum of 70%. Varieties: Mandanici, Nocellara Messina, Ottobratica, Verdelho and Brandofino can be variously present up to the remaining 30%. The production area of ​​olives for the production of extra virgin olive oil with a protected designation of origin 'Valdemone' includes the territories of all the municipalities of the Park except for Floresta and part of Moio Alcantara and Malvern. The olive tree is the main tree crop spread throughout the territory, with installations predominantly traditional, raised generally globe, globular vase or free form meet the vegetative characteristics of each cultivar. The extra virgin olive oil "Valdemone" when released for consumption must have the following characteristics: a) appear clear and slightly hazy; b) color: from green with yellow tones to yellow oil; c) fruit: the sense of smell brings out the aroma of varying intensity of freshly picked olives always accompanied by hints of herbs, leaves and flowers of wild plants in the floristic of olive groves in the province of Messina; d) taste sensations: the taste, the oil reiterates the olfactory with a feeling of fresh olives just picked countered, to a lesser extent, the bitter; back olfactory sensations that accompany more or less distinctly the smell and taste of the oil Valdemone are almonds, fresh fruit, tomato, thistle; e) minimum value of Panel Test: equal to or greater than 7, and as provided by law; f) maximum acidity: 0.7%; g) peroxide value: less than or equal to the value of 12 meq O2 / kg.

Main agricultural production of Motta Camastra with traditional systems. High content of polyphenols and minerals such as manganese, zinc, copper and selenium. E 'it was found that the polyphenol content in the oil extracted from the nuts of Camastra is between 55 mg / kg of Pacenzia hp and 86 mg / kg of cv Currò. Selenium, exceptionally high in the local cultivars Mottesi (100 times higher than those reported in the literature) is a trace element in strong antioxidant properties and is, therefore, a great ally in the prevention of inflammatory diseases caused by cellular oxidative stress (atherosclerosis) and certain forms of cancer. By decree of 22 July 2004 of the Ministry of Agriculture and Forestry (published in the Gazette No. 144 of 18.08.2004), the Walnut Motta has been included in the list of traditional food products of the Sicilian Region.

Well known and strong popular impact the Walnut Festival in early October each year.

Around 1890, as a result of the continuing crisis of mulberry growing, on the slopes of the middle and low hills it witnessed the spread of another star of the agricultural landscape nebroideo, ie the core; this crop, already in the past in the territory tortoriciano, thanks to its ease of adaptation to its very dense root system and then act to prevent soil erosion, and of course to its productivity, could worthily replace the cultivation of mulberry. The hazel, extended about 12 thousand hectares and with a vast gene pool, providing prestigious products especially in terms of quality. Among the main cultivars remembers the Curcia, the Cart, the Ghirara, different Minnulare. Widely used in the local bakery, for the preparation of delicious ice cream, frozen desserts and sweets such as the marzipan, the biscuits, nougat and twigs.

Nebrodi there is an exceptional and unique variety of plants and trees, just think that in just 30 minutes it changes from sea level to 1,500 meters high. Doing beekeeping type nomadic as well as sedentary, you have the opportunity to take advantage of continuous and diverse blooms during the course of the season, with the ability to produce honey of high quality using "pastures" as never diversified ranging from 'citrus, chestnut, acacia, eucalyptus, the fruit trees in general and to a great mountain of a thousand flowers.

The honey made from it is a genuine product that tastes delicious on its own or together and linked to other local products such as nuts (pistachio, hazelnuts, walnuts, almonds), cheese, or otherwise forms the basis for sweets and dishes.

On the slopes of Etna there is an interesting production of local varieties of apples, often organic. The apple is one of the most representative species of the fruit of the Etna area, where it is relatively more widespread than in other contexts of Sicily. Such disclosure is to be related with its wide adaptability to colder environments, what allows its presence along the slopes of the volcano, at higher altitudes than other fruit. Municipalities are growing more interested in Pedara, Nicolosi, Ragalna, Biancavilla, Adrano on the south-western and Zafferana, Milo and Sant'Alfio on the east, all in the province of Catania. The range of varieties is dominated by numerous local cultivars, actually revalued on the market according to the characteristics of fine quality expressed by its product. Very popular are, for example, apples Cola, Ice Cream and Gelato Cola epicarpo white-cream, which we have mentioned above; the framework of the cultivars with red skin coloring is less clear for the most massive presence of variety of introduction also recently. Besides those mentioned, many other local varieties can still be found on Etna and represent a genetic heritage worthy of being collected, described and stored. Cultivars Maladeci Head King, Lappiona, Queen, Roll, Lappio, Cardillo, Granadina, Zuccareddi, increasingly difficult to find, refer to this vast wealth with which it is expressed, and partly still express themselves, culture apple trees on the slopes of the volcano. They, however, are likely to be lost; to traditional systems based on these local varieties in recent decades have, in fact, side by side, where conditions allow morphological soil, those made with modern varieties and cultivation protocols more rational. The harvest season is from late September to mid-October until November when the orchards are located at high altitudes (over 1,400 meters).

It 'a block of cheese from the cylindrical shape and a weight ranging from 10 to 18 pounds. And 'one of the largest sheep of Italy, seems to date back to the seventeenth century, both for the structure and the quality is remarkable and also its ability to prolonged curing. Is produced from February to the second week of June, in small amounts, working raw milk of sheep, with an addition of about 30% of goat milk, adding rennet goat or lamb. The technical realization of very complex and the long curing make the production costs high compared to the market. The (Majorcan) Style, then, is in danger of disappearing.

Curiosity: Even today, on Tuesday in Carnival, in Novara di Sicilia in some municipalities that produce it, is made with the traditional forms seasoned "tumbles": the shepherds compete by rolling down the slope of the main street.

In Sicily, the wild strawberry grows wild in thickets of the massive Madonie, Nebrodi Mountains and Mount Etna, but there are crops in areas valleys of Ribera and Sciacca, where they produce fruit from the curious history. It seems that small strawberries grown in this area still dell'agrigentino derived from seedlings brought to Sicily by veterans returning from the Great War. Some Sicilian soldiers gathered in the undergrowth of some kind resort in the Alps - in Friuli or perhaps in Trentino - some wild plants and replanted in vigorous Sicilian land. Strawberries resisted and acclimatized quite well, giving rise to a local ecotype that has populated the valley of vegetables. The town of Ribera and, more recently near the town of Silly, have become famous for these berries, grown at the foot of lemon, orange and peach. Intercropping with trees higher allows for greater protection from the intense heat, but the crop is still difficult and challenging.

It is harvested by hand from the middle of April, but it is sufficient that the south wind blow a few times to affect the harvest of the season: the plants, the flowers and buds wither, and for a couple of weeks does not grow anything .

Aromatic and very fragrant, from the fruits globular, tiny and deep red, the strawberries from Ribera has a relatively short harvesting season. Fruit ripening begins in early April and continues until the end of May, with some tail production in the first weeks of giugno.Negli recent years has worked hard to solve a problem of viruses and now the plants reproduced in experimental followed by technicians of the Sicilian Region are stronger and more productive. Cultivation follows the principles of integrated pest management.

the place that occupies the strawberry of Ribera in the local culinary tradition is important: jams, syrups, ice creams and jellies are some of the dishes that highlight the characteristics of this fruit and allow at the same time prolong life. The fresh strawberry in fact is very delicate, and should be consumed within two days of collection.

The traditional pharmacopoeia then, employs the leaves and dried roots for making teas and antidiuretic purifying effect.

The strawberry production Maletto made famous in the world: taste a strawberry Maletto means to fill up a scent and taste that only these lands are able to infuse the red and pulpy fruit. Maletto is a small town in the province of Catania, located on the northern slopes of Etna between Bronte, Maniace and Randazzo a territory rich in history, rich in historic farmhouses of old tastes, a picturesque area rich in forests and soils sciarosi, virtually yet almost untouched. Since 1950 in this land they were planted the first fragoleti in lava soil certainly very fertile, so fertile that it was never necessary to use synthetic fertilizers. Then, when these lands began to be impoverished by chance were discovered several underground springs rich in minerals. The climate and the ground give these fruits a unique flavor. Taste a strawberry Maletto today means making a sensory experience the fruit is particularly red, fleshy, fragrant and sweet. There are three varieties of the cultivated strawberries Strawberry, Fragraria Vesca, widely used in confectionery, the Madame moutho a strawberry very big and juicy, and the flourishing allowing producers harvesting the fruit, eleven months a year. The geographical location, the climate mean that Maletto points his papers on the development of tourism and, in particular farm. The countryside is full of old houses that surround the history of this ancient town of Etna. The production of strawberry Maletto made famous in the world .The discovery of groundwater in the downstream area of ​​the town and the presence of several wells have allowed the cultivation of so-called wild strawberries used in the confectionery industry. The seedling of strawberry that is born spontaneously in the woods is transplanted open field without other artificial processes of maturation that can alter the organoleptic characteristics .This gives the Maletto strawberry extraordinary delicacy and fragrance. Today this product is present in the Italian and foreign fruit and vegetable markets and is highly sought after. Taste a strawberry Maletto means doing a taste that only these lands are able to infuse the red and pulpy fruit. 

The prickly pear (Opuntia ficus indica) is a plant native to America, which now grows wild around the Mediterranean basin.

Intensely pigmented "U cauli sciuri Russu du Mou" is a local variety that takes advantage of the temperature gradient of the piedmont areas of Etna (strong temperature day-night) which favors the organoleptic flavor and anthocyanin. E 'in a' intense enhancement / typification, supported by the University of Catania, Ente River Park and the Town Council of Mojo Alcantara. The healthful features of brassicas here synergize the environmental quality of the protected area, making it a sought after product by the consumer and the farmer (nursery material).

The cassatella Agira is a cake of ancient origins, an essential element of traditional agirina. It is difficult to document the history of casatella because there are no written sources about it. Oral sources that can be obtained on the territory of Agira, are therefore related to an empirical knowledge of the subject and often refer to a quite limited period of time, coincident with the personal experience of the artisan. At least in its earliest version called pasticciotto since disappeared, it had a circular shape and was characterized by a button at the center of the upper disk, as if to recall another Sicilian sweet, the minn 'and virgin, sweet dedicated to Sant'Agata. In the ancient history of Agira, the culture that undoubtedly has the greatest impact on the birth of cassatella Agira is Spanish to which were added elements agropastoral and baronial, commingling rich and poor that would converge in traditional cassatella ricotta noble elements such as almonds and cocoa, with chickpea flour to fulfill the role of condensing natural, widely available and cost of the filling. Suggestive hypothesis on which we have no historical records to comfort, but remains fully compatible with the elements at our disposal.

In Sicily as in all of Southern Italy, capocollo is the salami (called cup in the North) that is derived from the homonymous cutting pig, corresponding to the muscles of the back of the neck. After being boned, trimmed and degreased, the meat is left for about ten days in insaporirsi in a pinch of salt, pepper and other natural flavors. And 'then it stuffed into pork casings, tied and placed in a cool and airy, where it remains at least a couple of months. Some manufacturers also subject it to a light smoking.