The Nebrodi mountains, also known as Caronie, are a mountain range located in the northern part of Sicily.
Interposed between Etna and the sea, this mountain range enjoys spectacular landscapes and unique flora and fauna.
It is fascinating to see how nature has remained almost unchanged over time, maintaining an almost fairy-like character over the millennia.
Anyone would be enchanted by the beauty and magnificence of the griffon vultures and golden eagles that nest on the Rocche del Crasto .
But the area offers much more: such as the Mistretta waterfalls , a succession of seven jumps in total, which end with the Pietrabianche waterfall more than thirty meters high.
Precisely in these territories a particular flora and fauna has developed over time, which the locals have tried to preserve since ancient times.
Slow Food principals.
Over time, industrialization leads to cutting out everything that is more difficult to do or less productive , in favor of what offers greater results at lower cost.
Fortunately there are Slow-Food Presidia…
The aim is to avoid the extinction of traditional cultures, crafts and processing techniques, but also to safeguard biodiversity, ancient varieties of vegetables, fruit and animal species.
The Nebrodi boasts, among other things, three Slow-Food Presidia:
- Nebrodi black pig
- Minute olive
- Nebrodi Provola
Until about 20 years ago, the production and maintenance of these products was very difficult and very unprofitable. It follows that many small producers changed jobs, leaving the practices handed down from generation to generation almost in disuse.
Nebrodi black pig.
The Nebrodi black pig is a very particular breed of pig.
These pigs are characterized by a dark coat, typical of all native pig breeds and live in the wild or semi-wild state within the 50,000 hectares of parkland made available to them.
They are small-sized animals and despite their size, they appear to be decidedly wild animals, not at all tame and friendly.
This is because the nature of the Nebrodi black pig is much more similar to that of the wild boar and not to that of the pig.
Until recently this species was on the verge of extinction, today around 2000 head of cattle are recorded.
The specialties of the Nebrodi are praised by everyone, but really only a few people have the possibility of being able to have an original black pork sausage on the table.
This is because over 90% of the production is actually consumed within the large families of small local farmers.
However, there are alternatives on the market (meat from hybrid black pigs) that manage to give emotions to the palate. Norcine specialties such as fellata salami, Nebrodi sausage, bacon, salami, capicolli, or buccularo, or raw ham which, in addition to having an exceptional taste, is good for your health. Read the article on Agostino La Paisanella about Nebrodi black pig raw ham here.
Obviously, although the black pig meat is perfect for seasoning, it is also exceptional when eaten on the grill. In this way it manages to release the typical taste notes of meat raised in the wild.
Minute olive.
The Nebrodi mountains have a characteristic microclimate, dictated by its position: backed by the sea and by Etna.
Here it is possible to witness the growth of an ancient type of olive unique in the world: the Olive Minute .
About 90% of the olive groves present on the mountains are planted with prunes, which among other things are very resistant to adverse climatic conditions. This allows you to cultivate it up to higher altitudes than usual.
The small olive has exceptional nutritional qualities:
- High component of orthophenols , useful to our body for the prevention of tumors
- Good levels of vitamin E , excellent antioxidants useful for our body
These plants have been cultivated for hundreds of years, as evidenced by some of the oldest olive trees in the Nebrodi. The resulting fruit is of medium/small size (hence Minute), but with a medium/early ripening.
A characteristic aspect in the harvest of these olives is that it takes place on the basis of the cultivation quota.
Minuta oil is very delicate, rich in fruity scents and floral notes, with a taste that finds a balance between bitter and spicy, an unusual characteristic for a Sicilian oil, which usually has a much more decisive flavour.
Nebrodi Provola.
On the Nebrodi mountains, in addition to a fauna and flora that differ from the rest of the world, there are also traditions, specifically dairy, which have survived from immemorial generations.
This is the case of Provola dei Nebrodi, a dairy product handcrafted by cheesemakers in the Nebrodi mountains and which has origins in a very distant past.
Depending on the production area, the size of the cheese varies:
- North-Western Nebrodi : they produce pieces ranging from a kilogram to a kilogram and a half (Castel di Lucio, Caronia, Mistretta)
-
Nebrodi Centrali : they produce pieces weighing about two kilograms
(Myrtle, Castell'Umberto, Ucrìa, Floresta) -
Nebrodi Orientali : they produce pieces that weigh up to five kilograms
(Montalbano Elicona, Basicò)
It has the typical appearance of the caciocavallo, therefore with an ovoid shape and with the classic head , necessary to hang the cheese and let it age.
Composed exclusively of raw cow's milk, it is coagulated with kid or lamb rennet and then spun.
A typical feature of the processing of this product is that before stretching the dough, the Provola dei Nebrodi is vigorously manipulated, almost as if it were bread dough.
The result is a unique taste and guarantees the typical consistency of this cheese: in fact, it seems to peel in the mouth.
A fundamental role is played by the maturation period, in fact we can see how the flavor of this cheese can pass from an absolutely sweet taste (fresh), to a very vigorous taste, almost tending to spicy (aged). You can try the ricotta di Suino Nero dei Nebrodi produced by the Agostino La Paisanella Dairy, award-winning and used by the greatest starred chefs from all over Italy.
Conclusion
The Nebrodi mountains are a mountain range that would seem to have come out of some fantasy book.
The abundance of life, natural wonders, open-air museums and dishes that have survived hundreds of years are the complementary aspect of this wonderful corner of paradise.
Here on these mountains pages of human culture have been written, stories of hunters, of families, which are still handed down from generation to generation.
