> Aromas and Flavors
Aromas and Flavors

Nature and man's work, many products from the earth, wise and accurate work, have for centuries been at the base of the gastronomy of Aragon, Comitini, Joppolo, Raffadali, Santa Elisabetta, Sant'Angelo Muxaro, Cianciana, Bivona, Cammarata, S .Giovanni Gemini, Casteltermini, Alessandria della Rocca, San Biagio Platani and Santo Stefano Quisquina.

 
It 'a kitchen that prefers vegetables, cheese, eggs and meat. Here, the main courses are so rich that it becomes often unique dishes. It is substantial such as "u tganu" of Aragon, dish of the feast of Easter, made up of various and substantial products: pasta like macaroni, eggs, chopped, Tuma and different aromas, parsley saffron and cinnamon.

The small town of Joppolo has a delicacy: the melon ice cream can be enjoyed in pastries and coffee.

A delicacy to be tasted is definitely "u maccu" Raffadali, prepared with cream of beans which should be added the pasta format fingering, or spaghetti chopped. Poured into the dish is topped with a drizzle of extra virgin olive oil and pepper. And 'goodness. Soup "finucchieddu" with wild fennel, fresh peas and spaghetti these shredded. That of St. Joseph, traditionally prepared on March 19 is also called the "soup of the poor". The name comes from the fact that at one time this was a unique dish frequently consumed in the lower classes. Was prepared by placing in the pot all you could recover from the remnants of the pantry, from rice to different types of pasta, various vegetables and vegetables remained, the dried chestnuts.

 

The three small towns, Angelo Muxaro, Cianciana and Bivona, stand in a vast and fertile.

The hilly area full of valleys, rivers, forests and hills - the green woods of Sicani Mountains, the spectacular and snaking rivers Magazzolo and Alba and the valley of the river Platani - describe the natural environment of this area rich in colors. Thanks to this particular environment, the inhabitants of these places have been able to exploit their fertile land: scent of pastures, scents and flavors of the countryside, vineyards, olive groves, almond orchards, wheat and orchards, getting the products that then, only worked in part, form the basis of a country cooking: fresh vegetables, olive oil dense, roasted meats, game, cheeses and fragrant fruit. It 's just coltivazine citrus and peach to play a leading role in these lands, is the case of "pescabivona", a delicious fish from a sweet, velvety, creamy white flesh and a unique scent. To it, every year is dedicated to "Bivona Fishing Festival" celebrating in August the main fruit and finest dela economy Bivona.In these territories, in the right season, there are also some game species. And 'the case here to remember a tasty dish, a culinary delight, the sweet and sour rabbit.

 

A separate discussion deserve the municipalities of Cammarata and San Giovanni Gemini, Alessandria della Rocca, San Biagio Platani and Santo Stefano Quisquina.

Between mountains, valleys, rivers and forests, these lands drag the visitor nature lover to appreciate the goodness of an ancient culinary tradition and strong, made of local products. Thanks to the products of the table, knowledge hinterland Agrigento is completed. Here, enjoy the flavors of the local cuisine is an experience unique tasting: wines and cheeses will accompany, enhance the flavors of the other one, game meat and livestock are combined with side dishes of potatoes, cheese, fruits and vegetables color together tables.

Typical restaurants and the many holiday farms - built and finished with criteria of sustainability and respect for nature - are the mixers of these products, providing guests with a unique and priceless memories of the local.

But first things first, starting with the production of oil.

The extra virgin olive oil is one of the valuable products obtained in this area, also taste delicious raw directly on bruschetta!

The cheeses, from an area that for millennia has based its economy on the sheep you would expect to have an excellent cheese. The most common stock is still sheep, and this explains the pecorino and ricotta, which can be purchased directly from the shepherds. Among the local varieties of these cheeses should be noted provolone or caciotta produced in areas of Cammarata and San Giovanni, fresh and fragrant spun paste pear shaped. At St. Stephen's Quisquinia, as well as in Cammarata and Bivona, you can taste a product known as cheese of Santo Stefano di Quisquinia, typical cheese is obtained caseificando sheep milk sometimes joined by small and variable rates cow's milk. Its shape is typically cylindrical, with the upper face concave; the crust of white-straw.

 

 

 

 

 

 

 


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Name: Aromas and Flavors
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