Boiled biscuits
Boiled biscuits Boiled biscuits, or affuca parrini, are typical biscuits of Ragusa cuisine, officially recognized and included in the list
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Typical Products
This section is dedicated to typical products, with particular reference to Italian ones.
The typical products, in Italy, better defined as traditional Italian food products (PAT), are products included in a special list, established by the Ministry of Agricultural, Food, Forestry and Tourism Policies (Mipaaft) with the collaboration of the Regions. The list of typical products is updated annually with the task, on the part of the Ministry, to promote their knowledge at national and foreign level.
The elements that characterize the typical products are tradition and historical memory, the geographical location, the quality of the raw material and the production techniques used.
Guido Bissanti
Blancmange
Blancmange The blancmange or even white eat is a typical dessert included in the list of traditional Italian agri-food products
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Blond orange from Scillato
Blond orange from Scillato The Scillato blond orange is the fruit deriving from orange plants (Citrus sinensis (L.) Osbeck, 1765)
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Syracuse watermelon
Syracuse watermelon Syracuse watermelon or sugary is a variety of watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai, 1916) included in
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Apricot of Scillato
Apricot of Scillato The Scillato apricot is a tree of the Prunus armeniaca L. species belonging to the Rosaceae family
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Nubia red garlic
Nubia red garlic Nubia red garlic, or Paceco garlic or Trapani garlic, is a variety of garlic (Allium sativum L.)
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Tomato extract
Tomato extract Helioconcentrate, or tomato extract, in Sicilian “Astrattu” is a concentrated tomato sauce obtained with the technique of concentration
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