Cavolo Vecchio di Rosolini
Rosolini Cavolo Vecchio
Rosolini sits under the Iblei a few kilometres from the Val di Noto, Byzantine foundation and then Arab, and known agriculturally for almonds, olives, wheat and broad beans. Until the end of the 1960s every family kept a horse or a mule and a salina, a pit for the stable manure, and around the rim of the pit they planted this perennial brassica, a sort of collard the dialect calls old cabbage. It was on every table in the Iblea, around Modica above all.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Rosolini, between the Ragusa and Syracuse provinces
How it is made
The plant lives six or seven years. Set out in July and August, it gives the first cutting leaves from early October and keeps going to the end of March. The families kept their own seed and grew it only for themselves; it is still grown that way, among the vegetables or around the edge of the plot.