Pere Spinelli - "Pira Spineddi"

Product included in the national list of traditional agri-food products (PAT)

Type PAT : Vegetable products in their natural state or processed

Production area: 

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: Stocky pyriform fruit, long sturdy woody peduncle, pinkish yellow, abundant punctuation, compact, stony, sweet, not very juicy, slightly tannic pulp.

Size about 150 gr. There are two sub-varieties, one with a large fruit "Double Spinel" and one with a smaller fruit but with a more delicate flavor "Spinel".

Description of the processing, conservation and maturing methods: The fruit is harvested not fully ripe from October onwards. They keep until March-April. To be eaten preferably cooked.

Specific materials and equipment used for preparation and conditioning: Calibration is carried out (manually) in the warehouse. They are packaged in rows or “pennula” reste of 15-20 fruits, tying the pears two by two.

Description of the processing, storage and maturing rooms: In stock (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 paving or paved in stone or pavement. 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

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