{"id":718,"date":"2026-06-29T17:35:35","date_gmt":"2026-06-29T15:35:35","guid":{"rendered":"https:\/\/carotadiispica.it\/?p=718"},"modified":"2026-07-07T12:07:51","modified_gmt":"2026-07-07T10:07:51","slug":"loro-arancione-di-sicilia-la-carota-novella-di-ispica-igp-protagonista-allistituto-professionale-di-stato-per-i-servizi-di-enogastronomia-e-lospitalita-al","status":"publish","type":"post","link":"https:\/\/carotadiispica.it\/en\/loro-arancione-di-sicilia-la-carota-novella-di-ispica-igp-protagonista-allistituto-professionale-di-stato-per-i-servizi-di-enogastronomia-e-lospitalita-al\/","title":{"rendered":"\u201cSicily's Orange Gold\u201d: The Novella di Ispica IGP Carrot Takes Centre Stage at the \u201cPietro Piazza\u201d Institute\u201d"},"content":{"rendered":"

\u201cSicily's Orange Gold\u201d: The Novella di Ispica IGP Carrot takes centre stage at the \u201cPietro Piazza\u201d State Professional Institute for Gastronomy and Hospitality Services in Palermo with an exclusive gastronomic performance by chef Peppe Giuffr\u00e8<\/strong><\/p>\n

Today, at the \u201cPietro Piazza\u201d State Professional Institute for Food and Beverage Services and Hotel Management in Palermo, the third of four seminars planned by the Consortium of the New Ispica IGP Carrot was held. A sensory journey through the aromas of southeastern Sicily and the<\/span>\u2019<\/span>Culinary innovation with a unique product that challenges the conventions of plant-based cuisine. The event, curated by chef <\/span>Peppe Giuffr\u00e8<\/b>, has explored the versatility of this \u201cnew\u201d root, known for its glassy crunch and intense freshly cut grass aroma. Far from common storage carrots, Ispica's excellence has become the common thread of a journey that has crossed<\/span>\u2019<\/span>the full spectrum of taste, from savoury to sweet.<\/span><\/p>\n

Chef Giuffr\u00e8 focused attention on the transformation of raw materials through two original creations: the unmissable<\/span> Sicilian cassata with young Ispica carrots<\/b> in the \u201chomeland of cassata\u201d; <\/span>Ispica d\u2019Amare:<\/b> a bold encounter between land and sea, where the mineral sweetness of carrot meets the saltiness of preserved sardine in a play of textures between anchovy velout\u00e9 and Nocellara del Belice olive soil;<\/span> Golden Carrot <\/b>A contemporary dessert that elevates the root to a haute patisserie ingredient, presented as a light mousse paired with the pleasure of sheep's milk ricotta and an enveloping honeyed breadcrumb.<\/span><\/p>\n

In addition to technique, the performance emphasised the concept of \u201czero waste\u201d, demonstrating how every part of the Ispica Carrot \u2013 from the green tops transformed into aromatic pesto to the thin skins \u2013 can become an element of excellence on the plate.<\/span><\/p>\n

\u201cThe Ispica Carrot is not a simple ingredient, it is the story of a sandy territory kissed by the sea\u201d <\/span><\/i>Peppe Giuffr\u00e8 highlighted<\/i><\/b> The aim is to dismantle the prejudice that sees it only as a base for sauces, elevating it to the absolute protagonist of the table.<\/span><\/i><\/p>\n

The contracts were opened by <\/span>Chair of the PGI Protection Consortium<\/b> Massimo Pavan <\/b>that in Reggio Calabria, within the scope<\/span> of the Sixth edition of the \u201cReview of Agri-food and Agri-industrial Journalism for the South\u201d (an event sponsored by the Italian Agri-food Press Association), received one of the three\u00a0<\/span>premi riservati ai migliori Consorzi del Sud operanti nei settori agroalimentare e agroindustriale.<\/span><\/p>\n

The<\/span> Prof. Rosario Mauro, lecturer in Horticulture and Floriculture at the University of Catania,<\/b> During his speech, he retraced the key stages in the history of the Carota Novella di Ispica, from the origins of its cultivation to the recognition of Protected Geographical Indication (PGI), including the transformations in production areas and agronomic practices. Furthermore, Prof. Mauro illustrated the main contents of the production regulations, with particular attention to the sustainability of the sector and the enhancement of the territory, as well as the qualitative characteristics of the product \u2013 organoleptic, nutritional, and hygienic-sanitary \u2013 which stem from the inseparable link between the crop and its original environment.<\/span><\/p>\n

\u201cThe aim \u2013 <\/span><\/i>pointed out Prof. Mauro<\/i><\/b> \u2013 is to provide consumers with a deeper understanding of a product that goes far beyond the status of a mere commodity: the Ispica New Carrot is an expression of a region, of a well-established agricultural tradition and of a distinctive nutritional profile, all of which make it a food of superior quality, capable of meeting the growing demands of a food market increasingly oriented towards healthy, traceable products rooted in their geographical identity\u201d.<\/span><\/i><\/p>\n

This vegetable with peculiar characteristics is being promoted by the PGI Protection Consortium through the project <\/span>\u201c<\/span>The new carrot<\/span>\u2019<\/span>Ispica IGP in Ho.Re.Ca.\u201d funded by the Ministry of<\/span>\u2019<\/span>agriculture, food sovereignty and forests (MASAF). The last of the four seminars will take place on May 14th in <\/span>Ispica.<\/b><\/p>\n

The Consorzio di Tutela IGP, which brings together all producers and packers of the Ispica New Carrot, will be present at <\/span>\u201cTutto Food Milan 2026\u201d<\/b>.<\/span><\/p>\n

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Salvo Messina<\/b><\/p>\n

Journalist ODG Sicily \u2013 card no. 70152<\/b><\/p>\n

Mobile. 0338 6113548<\/b><\/p>\n

salvo.messina4@gmail.com<\/b><\/p>\n

Media Relations Manager Project <\/b>\u201c<\/span>The Ispica IGP New Carrot in Ho.Re.Ca.\u201d<\/b><\/p>\n

 <\/p>\n

Press review<\/p>\n