Noci di Motta, "Nuci da Motta"
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Vegetable products in their natural state or processed
Production area: Valle Alcantara and exactly the Municipalities of Motta di Camastra, Francavilla di Sicilia, Graniti, Gaggi, Malvagia, Mojo Alcantara and Roccella.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Alcantara Valley and exactly the Municipalities of Motta di Camastra, Francavilla di Sicilia, Graniti, Gaggi, Malvagia, Mojo Alcantara and Roccella.
Brief description of the product: The seed (kernel) is divided into four septa and closed in a woody envelope better known as "mesocarp". The Motta walnut has the characteristics of having a very large size that can even exceed the caliber of mm. 40 and reach a weight of gr. 100.
Due to its organoleptic properties it is preferably to be consumed fresh.
Description of the processing and maturing methods: The drupe deprived of the endocarp is washed in water and left to dry indoors or in the open air, when the fruit is not eaten fresh.
Specific materials and equipment used for preparation and conditioning: Storage silos, bags, packaging lines, scales and washing tanks.
Description of the processing, storage and maturing rooms: Indoor warehouses (suitable temperature) and breathable containers.
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 methods used for the production of "Noci di Motta" are the traditional ones that have existed for at least a century, and this is testified not only by various references that we find in local history books, but above all by the presence of centuries-old walnut trees.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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