Virmiciddara pumpkin, Cucuzza virmiciddara
Product included in the national list of traditional agri-food products (PAT)
PAT type : Vegetable products in their natural or processed state
Technical data sheet of the traditional agri-food product (PAT)
Production area: The municipalities of Altofonte and Monreale, within the Palermo metropolitan area (identified by the Presidential Decree of the Sicily Region dated August 10, 1995). These territories historically belonged to the Norman King William II and subsequently to the Archdiocese of Monreale.
Brief product description: Small, ovoid pumpkins. The skin is dark green but features several oval white spots arranged in horizontal stripes that give the pumpkin its distinctive appearance. The interior is white and has no cavities. The pumpkin has three internal segments. Depending on the degree of ripeness, the seeds may be white or black.
Description of processing, storage, and curing methods: Pumpkins are shoot-bearing plants that tend to lean on supports. Ripe pumpkins will then hang from the branches. During cultivation, the goal is to ensure that the pumpkins "climb" easily accessible supports and/or avoid contact with the soil, which could cause the fruit to rot before harvest.
The more tender pumpkins are used for common pumpkin recipes. The harder pumpkins are also suitable for transformation into jam which in Monreale is called "zuccata" or "cucuzzata".
Specific materials and equipment used for preparation and conditioning: Not required
particular and / or specific equipment
Description of processing, storage, and aging rooms: Dry, ventilated rooms are preferred for storage to prevent the possible formation of mold or rot. Processing into jam is traditionally done in home kitchens.
Evidence that the methods were practiced consistently and according to traditional rules for a period of at least 25 years: The virmiciddara squash was widely cultivated in the Monreale countryside as a key ingredient in the monastic pastries (or oblong biscuits) invented by the Benedictine nuns of Monreale. Their importance was such that in 1838 the term "virmiciddara squash" was included in the "NEW SICILIAN-ITALIAN DICTIONARY compiled by a society of literary persons edited by Baron Vincenzo Mortillaro" Vol. 1 with the following wording:
"9 - CUCUZZA VIRMICIDDARA, another variety very similar in exterior to poponi, but a little elongated, and oval, except that it has marbled bark, it is very good to eat, and is so called by melting its pulp, when cooked , in many threads similar to vermicelli ".
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Photo: web
Informational contributions : Web, Sicily Region
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