It 'a traditional Sicilian cheese homemade cheese makers from the Nebrodi Mountains, which are passed down the art of cheese making from father to son. Normally it is small (1 to 1.5 pounds), although some manufacturers choose sizes higher, more suitable for curing prolonged. The shape is oval, with a classic head of caciocavalli (used to tie the shapes and hang them).

It is produced with cow's milk curdled with rennet of lamb or kid and then spun throwing hot water on the ground. Before spinning the dough it is manipulated long: a technique similar to that used for kneading bread, thanks to which the cheese tends to peel in the mouth. The forms have smooth skin, shiny, straw-colored amber. The flavor varies from sweet to spicy, with the progression of aging. It is an excellent table cheese, but is also used as an ingredient in some dishes. Special artistic forms-craft are expressed in so-called "ective figured" good to eat but also nice to look at.

The black pig ham is obtained from pigs reared extensively seeds, in so-called "open air", fed on acorns and fodder essences that confer the typical organoleptic characteristics. Characteristic with leg elongated with peripheral fat fairly obvious

The ham is prepared with the thighs of black pig Nebrodi and subjected to a process of dry salted in the natural environment or an air conditioned according to season. Followed by a step of curing. in natural environments constructed in sandstone and mortar of earth (Catoj) suitable for temperature and humidity, for a period between 18 and 36 months.

Once opened, the cold cut goes stored at room temperature wrapped in a cotton cloth or in the refrigerator in the fruit department in this case before consumption is taken off the time needed to reach room temperature.

In Italy, the plant was introduced by the Romans at the end of the reign of Tiberius - between 20 and 30 AD - By Lucio Vitellius, Governor of Syria (Pliny "Naturalis Historia" Cap. X and XIII): In Sicily, growing in diffuse form, it dates back to the period of Arab rule (eighth and ninth centuries AD). They are of Arab origin of the terms "frastuca" and "frastucara" to indicate the fruit and the plant (the Arabic term "fustuq"). The culture in Sicily is confined to the province of Catania (Bronte, Adrano and Biancavilla). Several authors report the importance of the historical-cultural and economic production of Bronte Pistachio green, include for example, Denis Mack Smith - "A History of Medieval Sicily Sicily 964" - 1713. When the Roman Empire disintegrated under the impact the barbarian invasions, Sicily was conquered by the Arabs. Among the invaders were Berbers from Tunisia, Muslims, Spanish and perhaps Negri Sudan. Arabs describe Sicily as "the garden of paradise". The Arabs in Sicily, in agriculture, introduced the cultivation of lemons, oranges, sugar cane, cotton, palms, papyrus, eggplant, pistachio, melon ... etc., And the attitude limit the use of water and cultivation techniques. Even today the Green Pistachio of Bronte typifies and characterizes the Sicilian sweets and particularly those of the Catania. Mention should the famous ice cream Pistachio Bronte Green, nougat, dried pasta and pastries Pistachio Bronte Green.

Properties or production period

Pistachio: rich in vitamins A and B, omega-6, protein and minerals, fight arthritis, multiple sclerosis, diabetes and skin complaints. They are very energetic and lower cholesterol, but are not recommended for people suffering from colitis, ulcers, gastritis and liver disease.

Awards: Slow food

Rural Path: Green gold of Bronte

Production: Bronte, Adrano, Biancavilla

Between the mountains and the valley of Erei Dittaino, in the province of Enna, the springs are very rainy and humid summers. The rich vegetation (on, vetch, rosemary and fennel as well as many other plants of the Mediterranean) that grows between 400 and 800 meters above sea level makes it one of the Sicilian provinces with the largest number of sheep farms. Comisana, Pinzirita, Belice Valley are just a few breeds native Sicilian bred among these hills.

And, since ancient times, from their milk combined with saffron grown in the area, you get the piacentinu, pecorino, like that, in the local dialect. There are several anecdotes about his production. Legend has it that Roger I, Count of Altavilla, already in the eleventh century cured the depression of his wife Adelasia inviting local cheesemakers add a pinch of saffron in the preparation of the cheese.

Produced in nine municipalities in the province of Enna, is compact texture and unique: it is flavored with saffron - which gives the dough the character stone yellow - and black peppercorns - place to soak in the hot water evening before the production. The processing technique, which involves the addition of hot water to the curd, and the careful use of the function rooms make it one of the less aggressive cheeses of Sicily, the more "European".

After a maturity of 60 days, the scent is delicate and aromatic flavor and sweet due to the presence of saffron.

We are in the land of citrus and almond trees, olive trees and prickly pear, but in Leonforte peaches are grown. Right here, in this village perched on a hill just north of Enna, every year, in June, is renewed a little fun: the peasants, armed with bags of parchment paper, close at hand, one by one on the shaft, peaches still green while doing thinning. A meticulous work for men only, which does not admit mistakes (in one day the faster it insacchettano more than 2000). Peaches in the bag ripen from August to October, sometimes even November. Closed in their packets they are protected from pests and wind and can remain on the tree until the last to be harvested only when they are perfectly ripe. Cultivation is laborious and delicate: dall'insacchettatura at harvest, when fruits are detached with a slight rotation of the petiole (trouble ripping). The fruits are not very showy; maturing and late in the bag, they become at most intense yellow with red streaks read, but they are always fragrant, with a yellow flesh, firm, sweet and a peculiar taste, vaguely reminiscent of candied.

Local production of the traditional City of Moio Alcantara, where is characterized by the high quality standards related to the territory-alluvial valley and foothill-Etna.

The tradition has consolidated the techniques of cultivation and production quality that every year attract thousands of visitors to the now famous Peach Fair of Moio Alcantara.

produces particularly fine late-September as where each fruit is enclosed and protected in a bag of nonwoven fabric, which accentuates the organoleptic related to aging.

The happy interaction between soil and climate and genotype have typified the uniqueness of local products.

The pear tree is certainly one of the most important vegetable crops in the landscape of Etna. With regard to some native cultivars they are still quite popular and very well known (Ucciardone, Spineddu, etc.), but most are very sporadic and often at risk disappearance. Overall have been so far identified 34 native varieties, characterized by a very large collection calendar, from late spring to late autumn and are present in a more or less significant different alien species.

Pecorino Siciliano 'u picurinu' is a cheese made exclusively from raw sheep's milk in Sicily. Slightly spicy taste and the enchanting scent. Its flavor is distinctive, intense aroma. Pecorino Siciliano DOP cheese is the oldest in Europe. Protected since 1955 (GURI 295 of 12.22.1955), became in 1996 produced a protected designation of origin.

Common basis to many of the traditional sweets of Nebrodi, which have a surprising variety, it is the almond paste: it is used, with the addition of chocolate or fruit or dried figs, even in the filling of marzipan "blanket", a kind of ravioli round. Stuffed figs, walnuts, pine nuts, orange peel and cinnamon are the buccellati. In the category of small twigs or dried sweet belong ramette, biscuits of almonds or hazelnuts white, covered with crushed colored. The giammelle or giammellotte are softer dough, egg, while the bread dough will make the donuts (cuddura) Easter.

The shape is that of a round loaf, which is called in Sicilian vastedda, the rind is hard and mocha (sprinkled with sesame seeds), the dough is soft and yellow corn. Famous throughout Sicily, the bread of Castelvetrano has become over the years more and more rare and threatened even disappearing for its particularity of being baked exclusively in wood-fired ovens and being produced with grains Sicilian stone mills.

The color is derived from the raw material. It is prepared by mixing two flours, one of Sicilian durum wheat and that obtained from an ancient population of local wheat, the timiìa, both grains and unground with millstones natural. It is thanks to the rare Timila that bread of Castelvetrano goes black and extraordinarily sweet and tasty, with intense aromas and a particular aroma of toasted. The other ingredients are water, salt and yeast (lu criscenti, the mother). Before cooking the dough should rise long.

Each baker has an old warehouse where well-ventilated area to dry out the pruning of olive trees. The fronds are used to supply the stone ovens. The fire - vivid and bright - red-hot walls and the temperature, in the high point, reaches 300 ° C. A flame is extinguished thoroughly cleans the oven with a broom palmetto (curina) handled very long and bake the bread, which cooks slowly and without direct heat away as the temperature decreases. When the oven has cooled down, the bread is baked.

Fresh, has nettissime toasty nose, almost malt and toasted almonds, which are combined with a slight hint of aromatic olive wood to the fire which is cooked.

Tradition has it that the black bread of Castelvetrano freshly baked and still warm is divided into two and seasoned with extra virgin olive oil (preferably of local Nocellara del Belice), salt, oregano, sliced ​​tomato, cheese typical of the area (primosale or Vastedda), anchovies or sardines boned and basil. A breakfast or an extraordinary meal.

Nebrodi, as the Madonie and in much of the rest of Sicily, the traditional bread is made at least partly from durum wheat semolina mixed with water, salt and - often - yeast. The shape is round or oblong and the medium-large size, from a minimum of 1 pound to 1.8, 2 pounds. In the countries of the park bakers still use firewood to bake bread, which has substantial crust, fragrant and keeps well for several days.

The oil "Mount Etna" is obtained from Nocellara Etna for at least 65% and other varieties present in the area (Moorish, Brandofino, Biancolilla, etc.). Consumer has a yellow color with green, fruity light, fruity taste with a slightly bitter and spicy. The oil "Mount Etna" is obtained from Nocellara Etna for at least 65% and other varieties present in the area (Moorish, Brandofino, Biancolilla, etc.). Consumer has a yellow color with green, fruity light, fruity taste with a slightly bitter and spicy. Extra virgin olive oil is obtained from healthy olives harvested within the period between the ripening of the olives to the second week of January, changes dictated by the different altitude of the areas of production. After harvest, the olives are kept in ventilated containers up to milling for which are only allowed physical and mechanical processes, in order to obtain an oil which is as faithful as possible to the peculiar characteristics of the fruit.