Nature on your table

NATURAL SICILY

Nowadays everyone is concerned with the authenticity and the "naturalness" of foods and Sicily, of all the regions of Italy, is the one which can best meet the needs of consumers. The island is home to more than 1/3 of Italy's total number of organic farms which cover 274,072 hectares (180,907 of which are being con-verted from traditional farmlands to organic farms). 112,000 hectares of organic farmlands, a total of 7000 farm estates, are in Sicily which means it has the widest organic cultivation area in all of Italy and 80,000 hectares are currently being changed over from traditional methods.The result is that a large variety of Sicilian products are sent to Northern and Central Italian markets, to other European countries and the United States.
Thanks to the climate and the soil, Sicilian products are quite numerous and have an unmistakable quality and taste. Organically grown products include fruit and vegetables, nuts, wine, extra virgin olive oil, preserves and dairy products. National authorities control their quality.Sicily is now focusing mare and mare on "nature first". This philosophy, an ongoing process, can benefit not only future growth, but is also a way to try to make up far the damage caused in the past - for which we all are paying today - ensuring productivity: and protection of the environment.

FRUIT AND VEGETABLES

This sector consists mainly of citrus fruit, lemons, mandarins and oranges that have been scientifically shown to aid cancer prevention. The characteristic "red Sicilian" orange is grown on more than 80% of arable land. The red pigmentation is a result of striking differences in daytime and night-time temperatures, par-ticularly in Eastern Sicily and the areas surrounding Etna. Under the guidance of producers and consumers the quality of these citrus fruits has led to recognition with Protected Geographical Indication.Obviously, the more "natural" a product is, the more it retains its original organic properties. Sicilian farms are increasingly moving towards organic farming.
62% of Italy's citrus fruit farms are in Sicily (including farms using traditional methods). From these data it is easy to see the importance of citrus fruits in the Sicilian economy.Other fruit grown in Sicily include peaches (especially the "montagnola" and "tardiva" varieties), watermelons and other kinds of melons (which keep for months, making them easy to export), pears and strawberries.

The grapes of Sicily deserve special mention. After oranges andLemons, they are the most important fruit grown on the island.Many different types, both red and white, are harvested from June to December. Italian amber-coloured grapes with slight nutmeg aroma are mainly grown in the areas of Canicatti (near Agrigento) and Mazzarrone in the Province of Catania.A wide variety of vegetables are grown using both, traditional and organic farming methods. Eggplants, potatoes, carrots, artichokes, courgettes and tomatoes are also grown in greenhouses to provide fresh vegetables all year round

WINE

Using organically grown grapes harvested by traditional me-thods, wine is one of the most popular products of Sicily. The many different types are a result not only of the areas in which the grapes are grown, hut also the wide selection of grapes available, with a prevalence of white grapes Recently local vines have been redis-covered and planted, producing wines which satisfy local con-sumers. Some have already obtained recognition as T.G.I wines, and in Sicily there are 14 D.O.C. labels. The famous Marsala, cre-ated there in the J8th century by British entrepreneurs, is one of them. Others are the Bianco d'Alcamo, some wines from the regions of Etna and Trapani, and four muscats.Organic farms have been producing liqueurs for quite some time, most notably "limoncello" made from only organic lemons, but also other citrus fruit and herb liqueurs.

EXTRA VIRGIN OLIVE OIL

Olive oil is one of the more widely marketed products Health experts have long extolled the virtues of the "Mediterranean diet", which frequently uses olive oil. Olive oil has same extraordinary qualities: thanks to the antioxidants it contains it prevents arteriosclerosis and lowers the level of cholesterol in the blood; it is also recommended in the diets of children and the elderly because of its easy digestibility.
The production of olive oil has a significant impact on the Sicilian economy. Sicily is the third largest among Italian olive oil producing regions, with 170,000 hectares dedicated to olive growingThe organic characteristics of the olives, always of the highest quality are kept intact by hand picking and cold pressing. These traditional methods are used to preserve the

unmistakeable aroma and delicious taste of Sicilian olive oil, which compliments any type of food. Naturally, the fragrance of the oil varies according to the type of olives used, and the areas in which they are grown. But the quality remains the same: in the Trapani area, for example, the prevalent variety is "Nocellara del Belice" which has a decidedly fruity aroma, whereas in the area of Agrigento they mainly grow "Cerasuola", which gives the oil other distinctive aromas.Some associations of olive growers have recently applied for and obtained recognition of Protected Denomination of Origin (DOP) for the oils of Mt. Iblei and the Trapanese Valley.The growing of table olives is closely linked to the growing of olives for oil, with Sicily accounting for 55% of Italian production. Nocellara del Belice (from Trapani) and Nocellara Etna (from Catania) are the main varieties grown. Before they can be eaten the natural bitter taste is removed and they are allowed to ripen in brine. The colours vary according to their ripeness and they arc generally eaten after being seasoned with Mediterranean spices.

NUTS

In February, when all the other trees are still bare of leaves, blossoming almond trees provide one of the most spectacular sights in Sicily. These flowers, with their delicate colour and appearance, are among the first signs of spring in Sicily, and for more than 40 years a festival has been held in Agrigento to celebrate their blos-soms. Two local varieties are particularly delicious: the "Pizzuta d'Avola" and the "Fascionello", which are eaten after drying, and are also used in pastries and sweets.Hazelnuts are grown on leafy trees on the terraced sides of Mt. Nebrodi and Mt. Madonie, two areas most suited to this type of cultivation. A variety of nuts are grown and most belong to the Corylus avellana species which guarantees a wide variety of aromas and fragrances, much esteemed by consumers.Not to be left out is the green pistachio, used in the making of sweets and sausages, but also excellent when simply roasted.

SALT

It is difficult to imagine a product, which better unites economic needs with a natural processing: sea salt is extracted from saltpans, aided today by modern machinery, but still respecting natural rhythms. Sicilian salt has a strong taste and is rich with all the elements, which make it an indispensable part of every diet.

HONEY

A delicious and perfumed natural sweetener, Sicilian honeys - an essential ingredient in many age-old traditional recipes - it has both, nutritional and medical properties. There are many varieties of honey produced, thanks to the system of bee keeping: the hives are moved to different locations so they can best take advantage of the enormous quantity of perfumed nectars and different floral qualities. Depending on the flowers from which the bees collect the nectar, the honey will have distinctive aromas and fragrances.Bee keeping also yields products such as propolis and royal jelly, used for their curative properties and in the cosmetic industry.

WHEAT

A hygienically perfect product, cultivated in Sicily since immemorial time and respecting nature by rotating crops, wheat is the base for the exquisite durum wheat pasta whose production is con-centrated in modern pasta producing factories and exported throughout the world. Not to be forgotten is the durum wheat bread, which, according to many people, is among the best in the world -if not the best!

CONSERVES

The Sicilian factories are specialised in the production of conserves, sauces, and vegetable dishes, which reflect the gastronomic tradition of the island. The products are made using traditional recipes, without chemical additives and are preserved with natural canning techniques.This allows the customers to receive high quality products which maintain the taste and aroma of tradition: among these are eggplant caponata, tomato sauce and other pasta sauces, capers packed in salt, vegetables pickled in oil and vinegar, and marmalades. There are also a number of citrus fruit juices and derivatives which Sicily traditional produces.

CHEESE

Sicily has a great dairy tradition, evidenced in the large variety of products made with cow's milk, sheep's milk, or both. Examples include: the cow's milk cheese "caciocavallo" (so called because it is ripened astride wood beams), ricotta and pecorino (made in different aromatic varieties) and primosale.

Sicily's special history covers several millennia with a variety of reigns, from Greeks and Romans to Arabs, Swabians, Spanish and Romans. This manifold of culture, traditions, inclinations and tastes are reflected in the Sicilian cuisine, the unusual history has resulted in a myriad of spices, tastes, ingredients, flavours, and ways of preparation with an unusually delicious result. The cuisine is exceptionally rich in flavour. Due to the warm climate, fruits and vegetables have intense tastes and colours, which gives a treat both to the palate and the eye. A special feast for the table is the fact that the climate is so stable that the availability of fruit and vegetables is not seasonally defined. Strawberries are obtainable in early April, oranges can be picked right from the tree throughout wintertime, and for Christmas one can buy the sweetest, most aromatic tomatoes.
Being an island fresh fish is always readily available in Sicily.
Although the gastronomy is varied and rich in flavour, it has a simplistic base, called "cucina povera", in Italian meaning "poor man's cooking". Using imagination, herbs and spices, which are found in the warm Mediterranean weather, cooks transform the high quality ingredients into dishes with an exquisite taste. Furthermore, the portions are abundant, you will experience when you dine at a restaurant in Sicily that the "primo piatto" would have been sufficient to fill your stomach. Nevertheless what follows is likely to be so delicious that you'll be licking your plate as the waiter brings the granita or limoncello. Traditional plates are Sarde a Beccafico, sardines with cacciocavallo cheese, pine nuts and raisins, not exactly the most frequently used ingredients in the European kitchen, but with a taste that hits your palate and taste buds with a sensation that could be made in heaven. Involtini rolls of meat stuffed with cheese and onions; Caponata is made of aubergines, tomatoes, spices, olives, capers, and tuna caviar. Pasta al Pesto, which actually refers to the tools that are used to make the sauce, is made from basil, pine kernels, garlic, olive oil, and Parmesan blended with a morsel and eaten uncooked spread over steaming pasta. Panella is little squares made of chickpeas and cazzilli golden potato croquettes. The bread is also different than many are used to as it has unusual shapes and flavour, with a sprinkle of sesame seeds on the golden crust. Lastly arancine must be mentioned, rice balls with saffron, meat, prosciutto and butter.
Sicily has a long cheese making tradition, the most used and famous are pecorino made from goat milk, cacciocavallo and provole are made from cow milk, salted or sweet ricotta. Lastly the sweets are as if made in another world. Cassata, whose name is derived from the Arabic word quas-or referring to the round bowl the cake was traditionally prepared in, is a sponge cake made with ricotta, almond paste, chocolate, and candied fruits. Cannoli is fried pastry filled with ricotta, chocolate pieces, and sprinkled with icing sugar.