arrived in Sicily, you should definitely go and explore the local historical, cultural and natural attractions.Will leave a lasting impression Baroque architecture of cities, medieval castles, ancient temples, majestic Mount Etna ... But the island is also famous for its gastronomy thanks, above all, local agricultural products.As part of your trip to Sicily you can visit wineries, olive oil, to visit the salt mines and learn how to extract from seawater "white gold" ...
Stresses salt ...
the west of the islandbetween the cities of Trapani and Paceco Natural Reserve is located - a place that has thousands of years of salt famous enterprises.There are "evaporating" pools, which according to the old technology, has introduced the Phoenicians mined sea salt.At high tide the water gets into special tanks and evaporates under the scorching sun, leaving layer upon layer of pure salt.A couple of months required to ensure that accumulated about ten centimeters "white gold", which are hand-harvested in the mountain.The latter is covered with tiles - not eroded by rain, not inflated by the wind.In the Middle Ages the technology simplified: to pump water and grind the salt came to the aid of windmills that are used today and are considered a symbol of Trapani.This method of extraction of salt (without any chemical exposure) allows you to keep the quality of the product, which remains unchanged amount of magnesium, potassium, calcium and iodine.Territory fishing "Trapani and Paceco" protected by the World Wildlife Fund Italy (WWF).Visiting Salt Museum, visitors can learn all about the intricacies of the production of "white gold."In the gift shop you can buy trapaniyskuyu salt and all kinds of products from it - paintings, jewelry, figurines ...
Olive happiness
Sicily - one of the best olive oil producers, not only in Italy but throughout the world.Local olives are valued higher than Greece and Spain.The virgin oil (Extra vergine) contains a lot of nutrients and antioxidants, many of which after treatment at the industrial bottling simply disappear.Therefore, this product with all the valuable properties can be purchased only from local farmers.For example, dairy Torre di Mezzo in Marsala.The origin and the production of olive oil (and wine) in Italy is strictly protected.We have a standard of quality wines DOC, from oil (as well as cheese, ham) - DOP.Oil in Sicily made of two kinds of olives - Nocellara and Ogliarola.Tasting olive oil is similar to wine tasting: assessment of color, aroma and taste.Oil (tablespoon) is poured into small plastic wine glasses.Then warm them in his hands, "to reveal the components," and drink.Sicilian oil unusually fresh, depending on the variety, it has a herbaceous or fruit, but always a bitter taste.
In vino veritas
Since ancient times the territory of modern Italy cherish the traditions of winemaking.Even now catch phrase «In vino veritas!» Said first Roman (pisatel_erudit Pliny the Elder).The berries are ripening under the hot Sicilian sun - sweet and fragrant.Cooked wine are prized by connoisseurs around the world.And what they have melodious names: "Bouquet Marsala", "Alcamo white", "Regaleali" ... all over the island, "scattered" 118 thousand. Hectares of vineyards.Very much appreciated grapes growing in the east (on the slopes of Mount Etna).Main landing in the western part of Sicily - Palermo through Alcamo, Trapani, Marsala to Sambuca di Sicilia.It produces about 70% of Sicilian wine.The island has a lot of wineries, where visitors can get acquainted with the process of the production of beverages and their taste.The most famous farms - Regaleali and Feudo Montoni in the center of the island, Abbazia Santa Anastasia and Vasari in the north, Planeta in the south, Baglio del Cristo di Campobello on yugo_zapade, Giuseppe Bianchi on severo_zapade (Marsala), the vineyards and cellars of Donnafugata in western Sicilyon the nearby island of Pantelleria, Benanti and Etna Rocca d''Api in the east (on the slopes of Mount Etna).
I love pasta ...
Even in ancient Greek mythology tells us that the god Vulcan invented a machine which could produce long, thin strands of dough.Gods versed in the paste.In the Middle Ages pasta began to spread in Sicily, which at that time lived the Arabs.And they became the first strip of dough to dry in the sun.Macaroni thereby gained valuable feature - long kept and not lose its taste.To this day, many Sicilian farmers cherish age-old traditions and the same way, in the old, dried pasta in the sun.
Alexander Khmeleva (Ozersk)
Articles Source: 100dorog.ru, Journal of Business Trave
