The organic sesame of Ispica
A story of excellence.
It is in Sicily, a place kissed by the sun, in a small village in the province of Ragusa, that their story and that of Sesamo di Ispica began.
It is a passion cultivated over time, born from the desire to follow in their father's footsteps, expert hands that accompany them daily in the production of a refined, high-quality product, intimately linked to the territory.
It is the love for the land, the desire to tell their story beyond the sea, and the conviction that trades with man at the center are still possible, that drives them every day to work humbly, trying to preserve the qualities and added value of organic Sesamo di Ispica, in full respect of nature.
Their family has always dedicated themself with professionalism and dedication to sesame cultivation, since the 1960s. Painstaking and careful work still survives today thanks to the techniques and passion passed down from father to son. A family tradition, handed down from hand to hand, enriched by the contribution of younger hands that keep it alive with great commitment.
Presidio Slow Food
Recognized in 2016
Sesamo di Ispica belongs to the light varieties and is distinguished by its dark amber color and unique taste. It contains no gluten, so it is useful for coeliacs as a source of protein, and vegetarians and vegans also make extensive use of it.
Moreover, it is thanks to the non-use of pesticides in cultivation, the drying of the product in the open field, and the use of ancient and traditional techniques, that the composition of organic Sesamo di Ispica is rich in nutrients, fiber, and beneficial minerals, such as iron, magnesium, calcium, phosphorus, potassium, sodium and selenium.
Over the years, the production of Sesamo di Ispica has suffered a big drop due to the very laborious harvest and the strong competition from the product imported from other countries. However, by sowing and reseeding it in small quantities, our family has managed to preserve the original seed over time, which was recognized as a Slow Food Presidium in 2016.