Salted Menola, Salted Menole, Ritùnnu salàtu, Ritùnni salàti
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Preparation of fish, molluscs and crustaceans and particular breeding techniques of the same
Production area:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Province of Trapani.
Brief description of the product: Fishery product represented by the Menola and more precisely by the fish species: Spicara Smaris, Spicara maena and Spicara flexuosa.
Description of the processing, conservation and maturing methods: Ingredients: Menole and Trapani sea salt in the ratio of 4: 1/6: 1. Processing: the whole fish are placed in the containers in alternating layers with the salt for 24-48 hours; then the fish are washed and dried in the sun for 48-72 hours and are ready for consumption, or they can be filleted and left to dry for another 24-48 hours and packaged in jars in oil. Fillets that are too small or not whole are further dried and shredded.
Specific materials and equipment used for preparation and conditioning: For salting, wooden containers or aluminum cans of 20-30 cm are used. in diameter, the lid is made of wood, while the weight to be placed on the lid is a block of marble between 2 and 3 Kg., washing can be done with fresh water or clean sea water; for drying the fish are tied to a string, inserted through the eye sockets, and exposed to the sun.
Description of the processing, storage and maturing rooms: Private homes of fishermen or the boats themselves. Salted menole, if not placed in jars, are traditionally stored in cellars or in cool and dry environments, today also in the refrigerator.
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 Naturalis Historia of Gaius Pliny the Second mentions the maenarum muria, literally brine of menole, used with honey for the treatment of oral ulcers.
The Ritùnni salàti are mentioned in the poem “A 'Praja”, dated April 3, 1952, by Aurelio Giangrasso from Favignana. Various newspaper articles.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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