Flavours that tell the story of Sicily: from the sunlit fields to the tables of the world

Ispica, in the province of Ragusa, is the homeland of Ispica PGI New Carrots, prized for their intense orange colour, natural sweetness and fresh, herbaceous aroma.Cultivated since the 1950s, this early-harvest carrot matures as early as February – hence the name "new" – and is distinguished by its regular shape and unique organoleptic qualities. Perfect enjoyed raw in salads or pinzimonio, or steamed and used in soups and savoury tarts, Ispica PGI New Carrots represent a bridge between tradition and gastronomic innovation, enhancing every dish while bringing the authentic taste of Sicily to the world.Thanks to their natural sweetness and tender texture, Ispica PGI New Carrots are perfect enjoyed raw, served with pinzimonio or in salads. They are equally excellent steamed or used in soups, caponata and savoury tarts.Tasting Ispica PGI New Carrots is also an opportunity to discover the land where they are grown. Ispica, in south-eastern Sicily, captivates visitors with its Baroque historic centre and Art Nouveau touches along Corso Umberto I. Among the must-see landmarks are the Basilica of Santa Maria Maggiore and the Church of San Bartolomeo. To the north-east lies the area of Parco Forza, part of the Cava d'Ispica Archaeological Area, featuring rock-cut settlements and nature trails set within a striking landscape.

In the territory of Avola, the Avola Almond is cultivated, renowned above all for the Pizzuta variety, with its perfectly oval shape and starring role in one of Sicily's richest confectionery traditions. From cassata to biscuits, from marzipan to sugared almonds, as well as almond milk, granita and blancmange, this fruit is an essential ingredient in both local and international recipes.The Avola almond has its roots in an ancient history that has profoundly shaped the region. Alongside the vineyards and lemon gardens, almond groves have always characterised the Avola landscape, offering a unique spectacle in the first days of February, when the blossom transforms the countryside into a white, fragrant sea of flowers. As early as the 19th century, the botanist Giuseppe Bianca studied and promoted the local hard-shelled varieties, Pizzuta, Fascionello and Romana, contributing to the development of almond cultivation, which in the 20th century became the driving force of the city's economy.

In confectionery, Pizzuta d'Avola is the most widely used variety: its oval shape, compared by Leonardo Sciascia to the perfect face of the Annunciation by Antonello da Messina, allows the sugar to adhere impeccably, producing premium sugared almonds sought after in Italy and abroad. The Pizzuta almond is appreciated all over the world and is a symbol of refinement: in Paris it is known as "Avolà", in some areas of Northern Italy as "Avulàn", and it has been selected for royal weddings such as those of Charles and Diana, Kate and William, and Harry and Meghan. Avola Almond PGI combines history, excellence and international recognition, reaffirming Sicily as a land of flavour and prestige.

The Pachino PGI tomato originates in the southernmost areas of Sicily, between Pachino, Ispica, Noto and Portopalo di Capo Passero. Thanks to abundant sunshine, constant sea breezes and the natural salinity of the irrigation water, this tomato is distinguished by its perfect balance of sweetness and savouriness – a rich, distinctive flavour that has made it a cornerstone of Mediterranean cuisine. Available in different varieties – cherry, datterino (plum), beefsteak, round, oval and vine – it is perfect for fresh sauces, summer salads and traditional dishes, bringing the nutritional and antioxidant properties of Sicily to the table. The Pachino PGI Tomato is more than a vegetable: it is an ambassador of Made in Italy quality, embodying the perfect alchemy between land, nature and agricultural expertise.