Albicocca di Scillato
Scillato Apricot
Scillato lies in the Himera valley at the foot of the Madonie, on land fed by old springs and given over to gardens, olives and orchards. Its apricot is early, the fruit small and strongly flavoured, often shaded through several reds, and so fragrant that people used to come from a long way for it.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Scillato, Himera valley, Palermo province
How it is made
The trees are 30 to 40 years old and large. They are pruned annually, nothing is sprayed on the ground or the fruit, and the picking is by hand off ladders. The harvest starts at the end of May and runs two or three weeks. The fruit bruises and travels badly, so it is sold nearby.