Poggioreale, where tradition and centuries-old techniques meet flavor

In the heart of the Belice Valley, Poggioreale stands as a rare example of a community that has managed to transfer and preserve its identity even after traumatic events such as the 1968 earthquake. In the streets of the new town, Poggioreale’s food and wine traditions live on through ancient recipes, artisanal techniques passed down for generations, and a strong connection with the land.

Here, you can savor dishes and sweets linked to local festivities, as well as typical specialties from western Sicily available year-round—genuine expressions of local culture.

The Belice Valley: a treasure chest of gastronomic excellence

The entire Belice Valley is one of the richest areas in Sicily in terms of the quality of its agricultural and artisanal products. The area is home to four Slow Food Presidia:

• the spiny artichoke of Menfi, known for its golden thorns,

• the wild strawberry of Sciacca and Ribera,

• the renowned black bread of Castelvetrano, made with ancient grains like Timilia,

• vastedda del Belice, the only stretched-curd sheep’s cheese in Italy.

These are joined by other iconic local products, such as the Nocellara del Belice olive, used to make both PDO and PGI extra virgin olive oil, and the fragrant pane cunzato, enriched with fresh oil, local cheeses, and seasonal ingredients.

The area’s many farms, surrounded by vineyards and olive groves, turn the landscape into a productive mosaic, highlighted by DOC wines like Menfi, Salaparuta, Santa Margherita di Belice, Sambuca di Sicilia, and Marsala. This winemaking heritage makes the Belice Valley one of the most renowned wine-growing areas in Sicily.

Poggioreale and its flavors: between tradition and creativity

The undisputed queen of Poggioreale’s culinary tradition is the ‘nfigghiulata, a rustic spiral-shaped bread filled with local sausage, Sicilian pecorino, onion, pepper, and extra virgin olive oil. This typical dish, also found in Salaparuta and Gibellina, is the result of a centuries-old homemade tradition still alive in local bakeries.

Poggioreale’s traditional pastry also tells the story of the town:

• cuppitedda, wafer shells filled with ricotta,

• flaky cassatedde, made with crumbly pastry and filled with ricotta or custard,

• morettini or li cosi nivuri, dark cookies with a soft heart and a hint of cinnamon.

Lo Squartucciato: Baroque art in the form of bread

The ultimate symbol of local culinary tradition is the squartucciato, a masterpiece that blends art, faith, and gastronomy. It is a decorated pastry filled with crushed figs and intricately cut to depict sacred iconographic elements: hearts, monstrances, fish, crosses, peacocks, and pitchers.

The credit for its preservation goes to local women like Mrs. Nellina, who keeps its secrets alive and shares them through workshops and demonstrations. Lo squartucciato is also the centerpiece of the Saint Joseph altars, true ephemeral works of devotion, accompanied by the cucciddata—a decorated bread that can weigh more than 8 kg.

A journey through flavors and seasons

Visiting Poggioreale means diving into a living culinary calendar made up of crops, grape harvests, olive pressing, religious feasts, and family celebrations. The most evocative moment is the Feast of Saint Joseph in mid-March, when flavors intertwine with the symbols, shapes, and emotions of peasant culture.

Each season offers a unique experience to savor: from grape harvest to new oil, from Christmas preparations to springtime rituals. Exploring Poggioreale and the entire Belice Valley reveals a deep connection between food, landscape, and identity.

Tips for your visit

🍽 This itinerary can be enjoyed at any time of year, but it is especially rich during local festivals, such as the Feast of Saint Joseph.