“Cartucciaru” yellow melon

Cultivated in rotation in the distinctive soil of the Saline di Trapani and Paceco nature reserve, which is characterised by its firm, clayey texture, the Cartucciaru yellow melon is a Slow Food presidium, as it maintains one of the most authentic agricultural traditions in the Trapani area.

In fact, although the Paceco countryside now turns yellow from June onwards, this ancient melon was actually rediscovered – having disappeared for a long time due to poor profitability – thanks to the work of a group of farmers in the area who tried growing it again using ancient seeds. It is only produced in specific soils and does not require irrigation or the use of fertilisers.

The “cartucciaru” is characterised by its elongated shape with a slightly rounded end, its smooth, yellow skin and its juicy white flesh.

It is a product linked to seasonality, which is sown in April and harvested between June and August. Like other traditional Sicilian products, it is part of the category of so-called “winter melons”, which get sweeter as they age and, when hung up somewhere cool and airy, can keep until Christmas.