It is the most precious spicy, known since the antiquity. It is obtained by the stigmas of the crocus' flower (crocus sativus), through a patient and finicky handmade processing. Then the extracted stigmas are dried at the heat of braziers at a temperature of about 40°.
Almond is an ingredient very much used in several traditional cooking, both in sweet and salty courses. It is picked by hand and rods (flexible sticks from 3 to 5 meters long) between august and September.
The extra virgin nocellara olive oil of Belice Valley is a dual purpose crop, and it is used above all as table olives in the areas where it is spread the most, according to the transformation method called “castelvetranese”.