Farm Cultural Park – ph A Pistillo
In Racalmuto, among many other places of interest, we find Castello Chiaramontano and Teatro Regina Margherita, a small Italian theater once used as a cinema in the years when Leonardo Sciascia was still a child. A commemorative statue sculptured by Giuseppe Agnello, put on the main street, depicts the writer walking and thoughtful, with the inevitable cigarette in his fingers. Our visit continues with the Leonardo Sciascia Foundation, a former power plant, excellently restored, a real treasure site for the writer’s scholars and fans. Just outside the city, through the state road to Montedoro, we reach the sicane tombs also known as the Caves of Fra Diego La Matina, cited by Sciascia in his novel Death of the Inquisitor. Not far from the village, is the writer’s country house where he loved to retreat and follow his passion for writing, sometimes meeting his friends, including many well-known writers of the time.
Caltanissetta, defined by Sciascia the “small Athens”, gave the birth to famous characters like Piermaria Rosso di San Secondo, a big dramaturge, the poet Stefano Vilardo and the politician and journalist Emanuele Macaluso.
Among the delicacies cited in our writers’ novels there are the cavatelli of Agrigento (short strips of pasta with opposite edges rolled towards each other to form a hollow shape), the oranges of Ribera, the peach of Bibona, the grapes of Canicattì, the sardines “meatballs” and the cantaloupe melon in Licata, the cuttlefish soup in Siculiana Marina, the rabbit in sour cream in Sant’angelo Muxaro, the stigghiola and the lemon taralli in Racalmuto, ‘u pitaggiu with broad beans, peas and artichokes in Castrofilippo, the macco di fave in Raffadali, the tagano in Aragona (a typical Easter savory pie), the curly biscuits made by the Benedictine nuns in Palma of Montechiaro, the ricotta rollade, the nougat in Caltanissetta. And moreover, the sweet cous cous prepared by the nuns of Santo Spirito in Agrigento, the cuccureddi, typical ancient sweets made in Delia, nowadays a Slow Food presidium, and the famous ‘mbriulate of Milena.
The typical Easter sweet in Favara is the Easter Lamb. It is a marzipan and pistachios paste dessert, covered with the so-called “velata” (a sugar glaze), richly decorated with small bells, silver sugar pearls, ribbons and small, red flags.
The dessert recalls the idea of Jesus as Lamb of God and dates back to the early twentieth century, when it was prepared by the nuns of the Collegio di Maria located in the district “Batia” in Favara.
We can look at the preparation of this yummy dessert, and eat it of course, at Chiaramonte Castle during the Easter Lamb Festival which takes place every year during the Easter Holidays.