Description
The Pesca di Delia PGI refers to the fresh fruit obtained from numerous peach varieties with white or yellow pulp, and yellow nectarines, belonging to the species Prunus Persica L. Batsch. The permitted varieties are distinguished as early-ripening, mid-season and late-ripening, depending on when they ripen.
Production Area
The production area of Pesca di Delia PGI is within the municipalities of Serradifalco, Caltanissetta, Delia, Sommatino, Riesi, Mazzarino and Butera in the Province of Caltanissetta, and in the municipalities of Canicattì, Castrofilippo, Naro, Ravanusa and Campobello di Licata in the Province of Agrigento, in the Sicily region.
Production Method
The production system must be able to guarantee the distinctive gustative characteristics of Pesca di Delia PGI. To ensure this, both “intensive training” and “wall training” systems are allowed, guaranteeing that the foliage receives both light and ventilation. The maximum planting density cannot exceed 900 plants per hectare for intensively trained plants, and 2000 for wall-trained plants. Pruning is allowed at any time, while it is mandatory for the fruit to be thinned before the stone hardens. The maximum unit production per hectare is 22,000 kg for early-ripening cultivars, 30,000 kg for mid-season cultivars, and 40,000 kg for late-ripening cultivars. The harvest must be carried out by hand in at least three stages. The fruit must undergo heat reduction treatment within eight hours of harvesting. For peaches with yellow or white pulp, the ripening period is from May 25th to July 15th for early-ripening varieties, from July 16th to August 20th for mid-season varieties, and from August 21st to October 10th for late-ripening varieties. For yellow nectarine varieties, the period runs from June 10th to July 15th for early-ripening varieties, from July 16th to August 20th for mid-season varieties, and from August 21st to October 10th for late-ripening varieties.
Appearance and Flavour
The Pesca di Delia PGI has a minimum diameter of 61 mm for early-ripening varieties, and 67 mm for mid-season and late-ripening varieties. It stands out for its crunchy texture, associated with a taste characterised by a high sugar content and low acidity.
History
The cultivation of Pesca di Delia PGI is evidenced by a large number of tax documents, newspaper articles, posters and public communications dating back to the late nineteen eighties and early nineties. Since the early 1990s, its commercial success, inserted in an extremely dynamic and advanced business environment, has helped to determine the crop’s unstoppable expansion in a growing environment with an ideal microclimate.
Gastronomy
To fully enjoy its distinctive characteristics, Pesca di Delia PGI must be stored at room temperature, in a cool and dry place, or in the least cold compartment of the refrigerator for a maximum of 10 days, starting from the day after harvesting. In addition to being an excellent fresh table fruit, Pesca di Delia PGI can also be cooked, or used to make syrups, preserves, ice creams, jams, and many types of dessert.
Marketing
The product is marketed as Pesca di Delia PGI from May to October, in the numerous varieties permitted. It is sold in packaging permitted by current legislation and at least 20% of the fruit present must have a sticker. The following must be displayed on the packaging: the name followed by the wording "Protected Geographical Indication", the European PGI logo, and the product logo.
Distinctive Features
The pulp of Pesca di Delia PGI is harder than that of the same type of fruit grown in other areas – which corresponds to them being less ripe – and the fruit already have a higher sugar content and organoleptic qualities delineated by a greater perception of sweetness.
