Uva da Tavola di Canicattì refers to the fresh table grape produced within the provinces of Agrigento and Caltanissetta, in Sicily. The color and crunchiness of Uva di Canicattì are given to the high concentration of calcium in the soil of the production area.
Furthermore, the climatic characteristics of the region allow the fruit to remain on the vine until the beginning of January, which guarantees that the product is always fresh. It was at the beginning of the 20th century that agronomist Alberto Pirovano created this variety.
The new variety found the ideal micro-climate in the area of Canicattì. However, it only became an established cultivation at the beginning of the 1960s, becoming a substitute for the traditional crops of cereal, almonds and legumes. The flesh is dense and crunchy, ranging from pale yellow to golden straw yellow, with a sweet flavor and a delicate Muscat aroma.
To best utilize this fruit’s disinfecting, antiviral, diuretic and laxative properties, it should be eaten in the morning on an empty stomach. In cooking it can be used as an ingredient for the preparation of cakes, jams, marmalades and juices, but it is also ideal for using in savory dishes, especially those with pork.
