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

Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Production area: All of Sicily

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: All of Sicily.

Brief description of the product: Jasmine-based sorbet.

Description of the processing and maturing methods: Ingredients: jasmine flowers, sugar and rum. Preparation: put the fresh jasmine, just picked, to macerate in half a liter of water for a few hours, then filter. Place the flavored water and sugar in a saucepan on the stove and bring it to a boil to melt the sugar. Allow the mixture to cool, add the rum and place in the freezer (stirring occasionally) or in the ice cream parlor until a soft but not foamy sorbet is obtained.

Specific materials and equipment used for preparation and conditioning:  No specific equipment.

Description of the processing, storage and maturing rooms: Ice cream parlors and domestic environments. 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: Mentioned in the novel "Il Gattopardo" by Giuseppe Tomasi di Lampedusa.


Source Pat Cards: Sicily Region 

Discover other aspects of the Sicilian Enogastronomic Heritage Database 

You may be interested in a broader view: Recipes and Flavors of the Mediterranean 

If, on the other hand, you want to know all the databases of the Sicilian Cultural Heritage: Data Maps Heritage

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