Ficodindia dell'Etna DOP
Etna prickly pear
Prickly pears grown on Etna's lava soils between 150 and 750 m, in three cultivars: Gialla, also called Sulfarina or Nostrale; Rossa, also called Sanguigna; and Bianca, also called Muscaredda or Sciannarina. The Trunzara and Pannittera selections of each are treated as prized variants.
Designation
- Certification
- DOP
- Category
- Fruit, vegetables and cereals, fresh or processed
- Registered
- 2003 (Reg. CE n. 1491 del 25.08.03)
Where it is made
150 to 750 m on the western Etna slopes, in the comuni of Bronte, Adrano, Biancavilla, Santa Maria di Licodia, Ragalna, Camporotondo, Belpasso and Paternò.
How it is made
Fruit is separated by flowering: Agostani or Latini from the first flowering, and Scozzolati from the second, which is induced by stripping the first flush so the fruit ripens later and sweeter. Up to 5 per cent of other ecotypes is allowed.