Cooked
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: All of Sicily
Brief description of the product: Green zucchini jam.
Description of the processing, conservation and maturing methods: Ingredients: long green courgettes, salt, sugar and lemon. Preparation: get large long green zucchini in an advanced state of ripeness. Scrape them, cut them into small pieces and remove the seeds. Blanch them for a few minutes in lightly salted boiling water, then drain and let them rest for twenty-four hours on a surface covered with a tablecloth. Coarsely chop them, weigh them, pour them into a saucepan and add the sugar (in the proportion of 800 g for each pound of pulp weighed) and a few drops of squeezed lemon.
Place the container on the stove and cook over medium heat, always stirring with a wooden spatula for about ten minutes. Arrange the jam in clean and dry glass jars and seal tightly.
Specific materials and equipment used for preparation and conditioning: No specific equipment is required.
Description of the processing, storage and maturing rooms: Mostly domestic environments.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: The "cucuzzata" together with real pasta and ricotta cream is one of the basic components of Sicilian desserts. In the Monastery of Palma di Montechiaro the nuns also used it in the fillings of the sheep of real pasta and the Christmas hearts of Jesus.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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