PRESIDI SLOW FOOD

Slow Food is an association which has as its objective the promotion of the right to live the meal, and the whole world of food, primarily as a pleasure. The Slow Food Presidia is one of the most important projects of the association, created with the aim to recover and preserve small-scale production of gastronomic excellence threatened by industrial, environmental degradation, homologation.

Below are the many Presidium from the areas affected by the routes of Experience of Sicily.

RED GARLIC FROM NUBIA

The Nubia red garlic was recognized in 2002 as a Slow Food Presidium, the name comes from a small quarter of Paceco in the province of Trapani. The production area includes the town of Trapani, part of the towns of Trapani, Erice, Marsala, Salemi.

SICILIAN BLACK BEE

The Sicilian black bee is a common bee’s subspecies whose natural range is the province of Trapani in Sicily.

GOAT GIRGENTANA

The Girgentana Goat, a variety from the province of Agrigento, is used for the production of milk. Its name derives from Girgenti (now Agrigento).

BEAN BADDA OF POLIZZI

Badda di Polizzi’s bean is cultivated in areas of Polizzi Generosa, in the Madonie Park. It is a medium bean, with unique coloring: it is two-tone and, from time to time, can be ivory with splashes of pink or orange and ivory with spots or dark purple, almost black.

STRAWBERRY SCIACCA AND RIBERA

The Sciacca and Ribera strawberry is a fruit of the forest, small, deep red color, which grows wild on the Madonie Mountains, Nebrodis and on Mount Etna.

LENTILS USTICA

Ustica lentils are a slow food presidium, are legumes with ancient flavor, rich in protein and iron, dark brown in color with greenish hues. They are produced in Ustica, a small Sicilian island in the area of Palermo.

LATE MANDARIN CIACULLI

The late mandarin of Ciaculli owes its name to the village of Palermo, Ciaculli, where it is grown, but also the vesting period, more late than that of the "Avana" mandarin grown in the area.

MELON PURCEDDU OF ALCAMO

The Purceddu d' Alcamo melon is a slow food presidium in Sicily, is produced in the town of Alcamo in the area of Trapani, and in towns in the area of Palermo: Camporeale, Roccamena and San Giuseppe Jato.

BLACK BREAD CASTELVETRANO

The black bread of Castelvetrano is an ancient tradition of bread produced in Castelvetrano, area of Trapani.

PROVOLA MADONIE

Provola of the Madonie is produced in Sicily, in several areas of the Madonie mountains, S. Mauro Castelverde, Gangi, Collesano, Caltavuturo, Scillato, Polizzi Generosa, Petralia Sottana and Petralia Soprana, Alimena, Blufi, Bompietro, Gratteri, Castelbuono, Geraci Siculo, Pollina and Castellana Sicula.

MARINE SALT OF TRAPANI

One of the finest sea salts in the world is produced inside the Natural Reserve of Saline of Trapani and Paceco, so precious that was finally recognized PGI product and Slow Food presidium.

WHITE PLUMS MONREALE

White plums of Monreale, slow food presidium since 2006, are one of the typical fruits of the countryside of Palermo.

TUMMINIA O TIMILIA

The Timilia (also called Tumminia in Sicilian) is an ancient variety of short cycle durum wheat that was sown in March when the rainy years did not allow sowing in autumn.