The Sicily, thanks to its particular geographical position in the Mediterranean basin, it offers a wide range of agricultural products that represent the symble of the Island, for nourishing and taste.
This has contributed to the recognition of the Mediterranean diet as Intangible Cultural Heritage oh Humanity, established by UNESCO, in 2010.
The fifth session of the UNESCO Intergovernmental Committee, has decided the motivations following:
“The Mediterranean diet constitutes a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food. The importance of intangible cultural heritage is not the cultural manifestation itself but rather the wealth of knowledge and skills that is transmitted through it from one generation to the next.” And more: …..”the Mediterranean diet (from the Greek diaita,or way of life) encompasses more than just food. It promotes social interaction, since communal meals are the cornerstone of social customs and festive events”.
Consequently, the role that the agricultural products assume inside an territory visitated by potential tourist, it is very important, since rural tourism and local products represents an inseparable union for “to make tourism”.
This has confirmed by the community politics in the field of the rural development and qualification of the products.
Traditional an typical agricultural products can be considered as an important part of tradition and the image of a territory. Out of it they would lose the organolepctic properties that characterizes them: taste, odor, color and texture.
Insofar, the quality recognized to the product is strictly linked to the typical local area and to pedo-climatic factors.
Often, the product indicates the identity of its zone of origin and it is indissolubly linked with it, for example, the ficodindia that identifies the Sicily.
The Regional Department of Agriculture for the Region of Sicily certifies some of the local products, with various quality labels, (PDO, PGI, BIO) and, recently, it has founded the Quality Sure Sicily Label (QS Sicily), with the purpose to valorize the products, and zootechnical – agricultural services of quality. This Label is a community collective label that guarantees the quality and the origin of the product assuring the complete traceability. A register lists the firms that can use the Quality Sure Sicily Label.
The province of Enna, proposed through “The ways of the water mills”, produces typical, traditional and niche products, some of which are guaranteed by Quality Label among which:
Peach Leonforte PGI, said late because ripens in September. This peach is special for both the intense aroma and the sweet taste. In fact, the fruits, during maturation, are placed individually in special bags of parchment paper, in order to protect them, of course, from the parasites.
Leonforte, Enna, Calascibetta, Assoro ed Agira, in province of Enna
Consorzio di tutela della Pesca di Leonforte
Address: Piazza Branciforti n. 2 Leonforte (EN) – Tel.: + 390935904515. www.pescadileonforte.it
The Ennese Piacentino PDO, The Ennese Piacentino PDO, a pecorino cheese, much valued and especially because the milk of native sicilian, has worked with saffron, grown by local companies, which gives a unique taste to the soft paste mixed with black pepper and unmistakable yellow gold color. The seasoning of the Piancentino Ennese lasts a month for the “primosale”, 2-4 months for the semi-cured, and more than four for the aged. The designation origin imposes strict rules for area of production of milk and cheese, seasoning and packaging: it includes only nine municipalities of the province of Enna, and exactly: Aidone, Assoro, Barrafranca, Calascibetta, Piazza Armerina, Pietraperzia, Valguarnera and Villarosa. The whole milk must come from indigenous breeds of Sicily.
The Ennese Piacentino is also known as the “cheese against depression”, because according to a legend, around 1090, Roger the Norman ask to cheesemakers to produce a cheese that fought depression that affected his wife Adelasia. The cheesemakers, consider the properties of saffron, energizing and antidepressant, added it to the mixture of traditional pecorino, unconscious of the future success of the cheese Piacentino. Today is a pride of the Sicilian cheese production.
Enna, Aidone, Assoro, Barrafranca, Calascibetta, Pazza Armerina,
Pietraperzia, Valguarnera, Villarosa.
Consorzio tutela del formaggio, via Scifitello n. 54 (EN) – tel. +39 0935 29229
Loaf PDO of Dittaino
The bread is distinguished from other products in the same category in particular the consistency of the crust and the light yellow color and large bubbles fine-grained compact and uniform crumb. Another special feature of the PDO “loaf Dittaino” is the ability to remain unchanged for over five days the sensory properties such as smell, taste and freshness, with no preservatives added.
These characteristics are unique, are related to the use of wheat flour and yeast.
The bread is made from Sicilian wheat supplied by the farms in the area. Made in the valley by the Dittaino PANDITTAINO, is distributed throughout most of Italy and in various supermarkets and food.
Agira, Aidone, Assoro, Calascibetta, Enna, Gagliano Castelferrato, Leonforte, Nicosia, Nissoria, Piazza Armerina, Regalbuto, Sperlinga, Valguarnera Caropepe, Villarosa (Enna area) and Castel di Iudica, Raddusa, Ramacca (Catania area).
Cooperativa agricola Valle del Dittaino soc. coop arl, via V. Giuffrida n. 202, Catania. www.pandittaino.it
Prickly pear of San Cono has peculiar characteristics, such as large size of the fruit; peel particularly rich and vivid colors, red, yellow and white; flesh very sweet; delicate fragrance. Maturation takes place in two stages, the first to the end of August generates “agostani”; the second in autumn creates “late”, more sweet and succulent.
San Cono (CT), San Michele di Ganzaria (CT), Piazza Armerina (EN), Mazzarino (CL).
Consorzio tutela del Ficodindia di San Cono, via S. Allende n. 30 San Cono (CT) – Tel. +39 339.2134664.
Some of the typical product of Enna province.
The broad bean wide Leonforte, typical of the place, in the slang also called “Turkish bean”, is characterized, in addition to the large size of the seeds, for the wealth of nutritional properties, such as protein, fiber, vitamins and minerals.
Lentil Black Leonforte, typical of the hills of Enna province and Leonforte territory in particular, in the recent past has almost disappeared, having been replaced by the more commercial species, because both the collection and the cleaning is performed by hand. Recently, thanks to the will of some farmers, has been restored growing niche product making it a distinctive flavor.
Rise of Leonforte
Sicilian company, the Agrirape Leonforte, after centuries of political veto first by the Savoia kingdom and finally the fascist period, has revived the Sicilian rice, high quality. Imported by the Arabs and cultivated since the Middle Ages, in the seventeenth century and in the eighteenth century was produced so that rice was exported. The province of Enna, in particular Leonforte, site of the producer, is well suited to the cultivation of rice, thanks to the abundance of water.
The land used to produce the Arborio rice fields Sicilian allocated in the Pirato area, are lapped by the river Crisa, the famous river that takes its name from the God worshiped by the Greeks sicilioti.
Azienda agricola AGRIRAPE, Corso Umberto 556 – 94013 Leonforte (EN) – Tel. 0935 904862. www.agrirape.it
Azienda agricola AGRI-TAVI di Luca PARANO, Corso Umberto 237 – 94013 LEONFORTE (EN) – Tel./Fax: +39 0935 903802. www.agritavi.com
Oro rosso di Sicilia, and the cheese factory Di Venti Pietro produce the precious saffron, in their own lands. The harvest lasts about 30 days and should be done early in the morning before the flowers to hatch. It takes about 140,000 flowers to produce 1 kg of saffron. With this gold of nature is realized cheese Piacentino PDO.
Oro rosso di Sicilia, Via Roma 353 – Enna (EN) – Tel. Mobile: +39 333 4992716 – Fax +39 0935 958601.
Farms having the Quality Sure Sicily Label (QS Sicily)
Melauro di La Ferrera Aldo, contrada Baglio – Gagliano Castelferrato (EN). www.melauro.it
Products: bio Jam; bio Cremes; bio Sauces; bio Honey.
Azienda Agricola La Ferrera Antonio, contrada Baglio – Gagliano Castelferrato (EN). www.melauro.it
Products: bio Honey; bio Dried fruit; bio liqueurs.
La Ghiotta Marmotta di Vassallo Simona, Contrada Liso – Troina (EN). www.laghiottamarmotta.com
Prodotti: bio extra-virgin olive oil; bio marmalades and jams; bio Vegetables preserved in oil, vinegar and pickle.; bio Died aromatic grass; bio dried mushrooms and vegetables.