Pere Butirra in summer - "Pira 'Mputiri"
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Vegetable products in their natural state or processed
Production area: Etna area - Altitude from 600 to 1800 meters. above sea level
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Etna area - Altitude from 600 to 1800 meters. above sea level
Brief description of the product: Fruit with an elongated oval shape, smooth, regular and shiny surface, short, medium-large peduncle, generally light green skin rarely with a pink facet, juicy pulp, sometimes melting and sugary, free of sclerenchyma cells. Size 100-150 gr.
Description of the processing, conservation and maturing methods: Ripening takes place from the second fortnight of July to all of August (depending on the altitude). In the fruit cellar they can be kept for about thirty days.
Specific materials and equipment used for preparation and conditioning: In the warehouse the calibration is carried out (manually) and placed in single-layer wooden boxes.
Description of the processing, storage and maturing rooms: In stock in the high mountains (now also in refrigerators). The warehouses consist of uncooked rural buildings with blocks of lava stone of different shapes placed with craftsmanship, the walls are not plastered. Sometimes without flooring or paved in stone or cobblestones. Wooden roof with Sicilian tile cover.
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: Annals of the Royal Experimental Station of fruit and citrus growing. Acireale-Volume XVI - year 1941.
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"
