In the Valle del Belìce, at the western end of the province of Agrigento, at an average altitude of 400m above sea level, the “Baronessa del Belìce” prickly pears are Grown
Excellence of the local agri-food sector. In Santa Margherita di Belìce and neighboring territories, since 1995 the Cooperativa Agricola GEA, founded in the footsteps of the farm founded by the Armato Barone family in 1950, produces, selects and processes prickly pear plants following the most accurate quality controls. Passion and dedication make prickly pears “Baronessa del Belice” a product renowned throughout the national territory and abroad, for its proprieties and exquisiteness.
Passion is a value handed down from father to son in the Armato Barone family: a passion inherited from grandfather Nicoló to father Filippo and, finally, to the youngest daughter Licia.
We remove most of the prickles and chose the best fruits with care
Our main activity is the cultivation, prickle removal and selection of prickly pears of the Valle del Belìce, making it easier to consume both at home and for use in the Ho.Re.Ca. strong> Baronessa del Belìce mainly works three types of fruits (cultivars) that differ in their coloration: Sulfarine (yellow), Muscaredde (white) and Sanguigne (red). The freshly harvested fruits are processed to remove about 95% of the prickles, using special machines that leave the characteristics of the product unchanged.
How to eat a Prickly Pear?
1. Hold the prickly pear on a plate with a fork and remove the top and bottom parts of the fruit.
2. Practice a cut in the peel from one side to the other without cutting the inner pulp, then, with the help of the knife remove the peel
3. Remove the whole piece of pulp from the rest of the peel with the fork or fingers and place it in a clean dish or directly in your mouth!