The Ispica sesame plant is an impressive crop with notable attributes and rich cultural significance in Sicily, particularly under the Slow Food Presidium. This plant, growing up to 150 cm tall, produces up to 150 capsules each holding about 70 small, amber-colored seeds. Known for its intense, toasty flavor, even when raw, Ispica sesame plays a traditional role in Sicilian cuisine, often flavoring bread, cookies, and cobaita (a traditional Sicilian Christmas treat). 🍞🍪

The seeds are cultivated by producers across Ragusa and Siracusa provinces, with cultivation areas in Ispica, Scicli, Rosolino, and Noto. This region’s loamy-clayey soils and hot summer climate create ideal growing conditions, supporting the plant’s natural growth cycle. 🌞🌱 To enrich the soil, crop rotation includes carrots, fava beans, and garlic, leveraging organic fertilization from previous crops. Weeding is managed through manual methods and false sowing (a method to control weeds before the primary crop is planted).

The careful harvest begins in late September, when the plants start changing color, indicating readiness. They are then cut, bundled, and dried in the sun before manual threshing and filtering to ensure seed purity. 🌿 This traditional approach helps maintain Ispica sesame's quality and distinct flavor, a hallmark of Sicilian agricultural heritage.