{"id":1103,"date":"2022-02-11T03:38:06","date_gmt":"2022-02-11T02:38:06","guid":{"rendered":"https:\/\/www.turismoaidone.it\/food-and-wine-itinerary-of-excellence\/"},"modified":"2026-04-06T21:15:33","modified_gmt":"2026-04-06T19:15:33","slug":"food-and-wine-itinerary-of-excellence","status":"publish","type":"page","link":"https:\/\/www.turismoaidone.it\/en\/food-and-wine-itinerary-of-excellence\/","title":{"rendered":"Food and wine itinerary of excellence"},"content":{"rendered":"<!--themify_builder_content-->\n<div id=\"themify_builder_content-1103\" data-postid=\"1103\" class=\"themify_builder_content themify_builder_content-1103 themify_builder tf_clear\">\n                    <div  data-css_id=\"ovwg135\" data-lazy=\"1\" class=\"module_row themify_builder_row fullwidth tb_ovwg135 tb_first tf_w\">\n            <span  class=\"builder_row_cover tf_abs\" data-lazy=\"1\"><\/span>            <div class=\"row_inner col_align_top tb_col_count_1 tf_box tf_rel\">\n                        <div  data-lazy=\"1\" class=\"module_column tb-column col-full tb_8815139 first\">\n                    <!-- module video -->\n<div  class=\"module module-video tb_z50q6 video-top  video-autoplay\" data-lazy=\"1\">\n                    <div class=\"video-wrap-outer\" style=\"max-width:100%\">\n            <div class=\"video-wrap tf_rel tf_overflow tf_local_video\">\n                \n                    \n                    <div style=\"width: 640px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-1103-1\" width=\"640\" height=\"360\" autoplay preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/www.turismoaidone.it\/video\/itinerario_enogastronomico.mp4?_=1\" \/><a href=\"https:\/\/www.turismoaidone.it\/video\/itinerario_enogastronomico.mp4\">https:\/\/www.turismoaidone.it\/video\/itinerario_enogastronomico.mp4<\/a><\/video><\/div>\n                    \n                                <\/div>\n            <!-- \/video-wrap -->\n        <\/div>\n        <!-- \/video-wrap-outer -->\n            <\/div>\n        <\/div>\n                        <\/div>\n        <\/div>\n                        <div  data-lazy=\"1\" class=\"module_row themify_builder_row tb_jrce135 tf_w\">\n                        <div class=\"row_inner col_align_middle tb_col_count_1 tf_box tf_rel\">\n                        <div  data-lazy=\"1\" class=\"module_column tb-column col-full tb_yfu8150 first\">\n                    <!-- module text -->\n<div  class=\"module module-text tb_pw1q151   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n        <p style=\"text-align: justify\">A food itinerary isn&#8217;t exactly a route to be adapted to specific locations, but rather an experience that harnesses local knowledge and brings it, through aromas, colors, and flavors, to your table and mouth. Yet we will attempt to map out the excellences of the Aidonese District, combining them into a proposed excursion. <\/p>\n<p style=\"text-align: justify\">Starting in Aidone, there&#8217;s a healthy and robust peasant cuisine, firmly rooted in tradition and based on genuine local produce. The local cuisine, based on simple recipes and a wide variety of flavors, still manages to guarantee the safety of the land&#8217;s produce, in its respective seasons: the gardens provide harvests, cauliflowers and legumes, used as a condiment for durum wheat pasta, such as the delicious maccarruni, spaghetti mixed with oil and egg, or served with homemade bread baked in a wood-fired oven. For appetizers, there are flavorful fried wild vegetables, white and black olives, sun-dried tomatoes, and all the various Conselve varieties, preserved in oil and vinegar, aubergines, and artichoke hearts.  <\/p>\n<p style=\"text-align: justify\">From the hillside vineyards, crisp, fragrant wines are produced, and from the olive groves, a delicious extra virgin olive oil is obtained. Farming, especially sheep, supports the production of these cheeses, such as primo sale (fresh ricotta) and pecorino, flavorful as only products that respect nature&#8217;s rhythms and ways can. Fresh ricotta is also excellent, used to enhance savory dishes or to make delicious sweets, such as cassatelle or sfingi. Still on the subject of desserts, let&#8217;s not forget the exquisite egg and wine biscuits, almond-filled buccellati, and dried figs. Finally, prickly pears, particularly sweet on their own, are also used to make a delicious and fragrant mostarda when served chilled, like ice cream.   <\/p>\n<p style=\"text-align: justify\">Aidone&#8217;s quintessential local product is the grass pea, which is used to make a polenta using flour obtained from toasted and ground seeds, known locally as &#8220;frascatula.&#8221; The grass pea, whose scientific name is Lathyrus sativus, is a legume belonging to the Fabaceae family, now almost entirely extinct from our tables. Halfway between chickpeas and broad beans, it resembles a vetch and contains round, white seeds in its pods, similar to chickpeas but flatter, and characterized by their sweet flavor reminiscent of peas. The plant is sown in spring, at the beginning of April, and harvested at the end of July\/beginning of August. It requires no special care, grows even in difficult conditions, including drought, and adapts to infertile soil and low temperatures. Another dish similar to &#8220;frascatula&#8221; is maaccu di granu, a popular and exceptional first course. The bread with protected designation of origin is the Pagnotta del Dittaino DOP, which pairs well with the yellow and fragrant Piacentino Ennese cheese, also DOP. Moving further south, the sweet PDO prickly pears of San Cono, accessible from Piazza Armerina, reveal the secrets hidden within their prickly shell. For a sweet treat, Caltagirone offers Cubbaita and Giuggiulena, two unconventional nougats that complete the flavorful journey.<br> The scent of fruit leads to the tasty IGP September Peaches of Leonforte, a Slow Food Presidium, and, in winter, the rich IGP Sicilian Blood Orange of Centuripe will complete the trio of fine fruits offered by the District.        <\/p>    <\/div>\n<\/div>\n<!-- \/module text -->        <\/div>\n                        <\/div>\n        <\/div>\n        <\/div>\n<!--\/themify_builder_content-->","protected":false},"excerpt":{"rendered":"<p>A food itinerary isn&#8217;t exactly a route to be adapted to specific locations, but rather an experience that harnesses local knowledge and brings it, through aromas, colors, and flavors, to your table and mouth. Yet we will attempt to map out the excellences of the Aidonese District, combining them into a proposed excursion. Starting in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1103","page","type-page","status-publish","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"[embed]https:\/\/www.turismoaidone.it\/video\/itinerario_enogastronomico.mp4[\/embed]\n<p style=\"text-align: justify\">A food itinerary isn't exactly a route to be adapted to specific locations, but rather an experience that harnesses local knowledge and brings it, through aromas, colors, and flavors, to your table and mouth. Yet we will attempt to map out the excellences of the Aidonese District, combining them into a proposed excursion. <\/p> <p style=\"text-align: justify\">Starting in Aidone, there's a healthy and robust peasant cuisine, firmly rooted in tradition and based on genuine local produce. The local cuisine, based on simple recipes and a wide variety of flavors, still manages to guarantee the safety of the land's produce, in its respective seasons: the gardens provide harvests, cauliflowers and legumes, used as a condiment for durum wheat pasta, such as the delicious maccarruni, spaghetti mixed with oil and egg, or served with homemade bread baked in a wood-fired oven. For appetizers, there are flavorful fried wild vegetables, white and black olives, sun-dried tomatoes, and all the various Conselve varieties, preserved in oil and vinegar, aubergines, and artichoke hearts. <\/p> <p style=\"text-align: justify\">From the hillside vineyards, crisp, fragrant wines are produced, and from the olive groves, a delicious extra virgin olive oil is obtained. Farming, especially sheep, supports the production of these cheeses, such as primo sale (fresh ricotta) and pecorino, flavorful as only products that respect nature's rhythms and ways can. Fresh ricotta is also excellent, used to enhance savory dishes or to make delicious sweets, such as cassatelle or sfingi. Still on the subject of desserts, let's not forget the exquisite egg and wine biscuits, almond-filled buccellati, and dried figs. Finally, prickly pears, particularly sweet on their own, are also used to make a delicious and fragrant mostarda when served chilled, like ice cream. <\/p> <p style=\"text-align: justify\">Aidone's quintessential local product is the grass pea, which is used to make a polenta using flour obtained from toasted and ground seeds, known locally as \"frascatula.\" The grass pea, whose scientific name is Lathyrus sativus, is a legume belonging to the Fabaceae family, now almost entirely extinct from our tables. Halfway between chickpeas and broad beans, it resembles a vetch and contains round, white seeds in its pods, similar to chickpeas but flatter, and characterized by their sweet flavor reminiscent of peas. The plant is sown in spring, at the beginning of April, and harvested at the end of July\/beginning of August. It requires no special care, grows even in difficult conditions, including drought, and adapts to infertile soil and low temperatures. Another dish similar to \"frascatula\" is maaccu di granu, a popular and exceptional first course. The bread with protected designation of origin is the Pagnotta del Dittaino DOP, which pairs well with the yellow and fragrant Piacentino Ennese cheese, also DOP. Moving further south, the sweet PDO prickly pears of San Cono, accessible from Piazza Armerina, reveal the secrets hidden within their prickly shell. For a sweet treat, Caltagirone offers Cubbaita and Giuggiulena, two unconventional nougats that complete the flavorful journey.<br> The scent of fruit leads to the tasty IGP September Peaches of Leonforte, a Slow Food Presidium, and, in winter, the rich IGP Sicilian Blood Orange of Centuripe will complete the trio of fine fruits offered by the District. <\/p>","_links":{"self":[{"href":"https:\/\/www.turismoaidone.it\/en\/wp-json\/wp\/v2\/pages\/1103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.turismoaidone.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.turismoaidone.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.turismoaidone.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.turismoaidone.it\/en\/wp-json\/wp\/v2\/comments?post=1103"}],"version-history":[{"count":1,"href":"https:\/\/www.turismoaidone.it\/en\/wp-json\/wp\/v2\/pages\/1103\/revisions"}],"predecessor-version":[{"id":1104,"href":"https:\/\/www.turismoaidone.it\/en\/wp-json\/wp\/v2\/pages\/1103\/revisions\/1104"}],"wp:attachment":[{"href":"https:\/\/www.turismoaidone.it\/en\/wp-json\/wp\/v2\/media?parent=1103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}