Product included in the national list of traditional agri-food products (PAT)
PAT type: Vegetable products in their natural state or processed
Production area: Province of Catania, in particular the municipalities of Maletto and Bronte.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Province of Catania, in particular the municipalities of Maletto and Bronte. Brief description of the product: The infructescence of the strawberry has a rounded shape, bright red in color, it is very fragrant. From a nutritional point of view, the strawberry is rich in vitamins C and B2.
Description of the processing and maturing methods: None.
Specific materials and equipment used for preparation and conditioning: Given the poor shelf life of the product, the marketing calendar coincides with the maturation and harvesting calendar which starts from May and lasts until June.
Description of the processing, storage and maturing rooms: None.
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: Strawberry cultivation was introduced during the 50s, initially many terrains of lava origin, the so-called dead lands, upstream of the villages were cultivated with strawberries both in associated cultivation with the vineyards present. Between the late 60s and 70s, strawberry cultivation underwent a drastic reduction due to a lack of water.
In recent years this species has recovered sharply thanks to the discovery of underground aquifers and the construction of numerous water wells.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
Note: The population of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, and the first information has been entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"