Virmiciddara pumpkin, Cucuzza virmiciddara
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Vegetable products in their natural state or processed
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipal Territories of Altofonte and Monreale enclosed in the metropolitan area of Palermo (identified with the Presidential Decree of the Sicily Region 10/8/1995). These territories historically belonged to the Norman king William II and subsequently to the archdiocese of Monreale.
Brief description of the product: Small ovoid-shaped pumpkins. The skin is dark green but has several oval white spots arranged on horizontal streaks that give the pumpkin a characteristic appearance. The inside is white and has no cavity. Internally, the pumpkin has three sectors. Depending on the degree of ripeness, the seeds can be white or black.
Description of the processing, conservation and maturing methods: Pumpkin is a vine plant that tends to lean on stakes. The ripe pumpkins will then hang from the branches. During cultivation we try to make sure that the pumpkin "climbs" on easily reachable supports and / or avoiding contact with the ground which could cause the fruit to rot before harvesting.
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 the processing, storage and maturing rooms: For storage, dry and ventilated rooms are preferred to avoid any formation of mold or rot. The transformation into jam is traditionally carried out in home kitchens.
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: Virmiciddara pumpkin was widely cultivated in the Monreales countryside as a fundamental ingredient for the monastic pasta (or oblong biscuits) invented by the Monreale Benedictine nuns. Their importance was such that in 1838 the term "pumpkin virmiciddara" was included in the "NEW SICILIAN-ITALIAN DICTIONARY compiled by a society of letters by Baron Vincenzo Mortillaro" Vol 1 with the following caption:
"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
Information contributions: Web, Region of Sicily
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