Geraci Siculo is a village with a very ancient history. Over the centuries there have been several dominations. Each settlement has left architectural and cultural testimonies, whose heritage we can still admire today. .

The first documented information about the town is in the sixth century BC, at the time when the Greek colonization of Sicily reached the territory of the Madonie. The name of the village seems to have been coined during this settlement. Geraci in fact, comes from the Greek word "Jerax", which means vulture. In the name of the assiduous presence of such predators on our territory. The Saracens and the Normans From 840 AD we have the first in-depth information about the events that have affected the village of Geracese, with the Saracen conquest of the city by Emir Ibna Timna. In the years when Muslim expansion affected the whole of Sicily. During the Saracen domination it seems that Geraci was the most important locality of the inland areas of the island.

From the eleventh century the history of Geraci is enriched with details, with the settlement in Sicily of the Norman civilization. From the conquest of Roger I, a long period of strong tensions and rapid political and governmental changes began for Geraci. The advent of the Ventimiglia In 1063 Geraci was elevated to the rank of "County" until the arrival in 1252 of the dynasty of the Counts of Ventimiglia. The Ventimiglia family will be destined to play a fundamental role in the history of Geraci. With the Ventimiglia, Geraci becomes the center of the County. Thanks to the glory and strength of the Ventimiglia the County of Geraci, acquires more and more prestige. In 1391, with the death of Francesco II of Ventimiglia, the County of Geraci was divided into two parts, entrusted to the government of the sons: Enrico and Antonio.

In 1438 the County of Geraci became Marquisate and in 1606 the Marquis of Geraci was named Viceroy. Within the marquisate, the territory of Geraci was very productive and for centuries the economy was based on sheep farming and agriculture. In the years 1595 and 1606 the Marquis of Geraci and Prince of Castelbuono was appointed President of the Kingdom. From that moment Castelbuono assumed the central functions, both from the administrative and military point of view.

In the following years Geraci lived a political and administrative life equal to that of many other countries of the Sicilian hinterland. The Ventimiglia, however, the last remaining branch, that of the Ventimiglia of Monteforte continues to interest itself to our days in the fate of the County. The decline of the Ventimiglia from the end of the sixteenth century, overwhelmed by debts and economic difficulties, inevitably marked the decline of Geraci. From the decline of the Ventimiglia to the present day In the years 1736-37 Prince John VI was appointed by King Charles "President of the Grand Council of Sicily" defending the island from profiteers.

In 1813 Prince Giuseppe Ventimiglia di Belmonte was arrested in Palermo for defending the constitution and freedom of the Kingdom of Sicily. Released from prison by the British, he was tried for poisoning. As Foreign Minister for the Kingdom of Sicily he was sent to the congress of Vienna 1814 to defend the autonomy of the island, but apparently he was assassinated in Paris while preparing the cards 15 days before the opening of the congress in which Sicily without any defense fell into the hands of the Bourbons. From the decline of the Ventimiglia to the present day In the years 1736-37 Prince John VI was appointed by King Charles "President of the Grand Council of Sicily" defending the island from profiteers.

In the following years Geraci lived a destiny similar to that of other centers of the Sicilian hinterland. Participating in the events that have affected our island and our nation, from 1800 to the advent of the Republic, passing through the two World Wars, which saw between the soldiers and the fallen tricolor, many brave citizens geracesi, called to fight in the name of the homeland. Geraci Siculo is today at the center of the Madonita territory, and not only geographically. A lively, active country, linked to its history and traditions but attentive to change and able to meet with great tenacity the challenges of every time.

The flavors of Geraci Siculo Who arrives in Geraci is immediately immersed in a dimension made of simple and genuine things. Even the flavors of the village, derived from the peasant culinary tradition, will captivate you for freshness and simplicity. Geracese gastronomy is ready to satisfy even the most refined palates. From appetizer to dessert, we take a tour of the main culinary traditions of Geraci Siculo. Appetizers Every respectable complete meal begins with treats that help us open our appetite. In Geraci the typical flavors of the pre-past are many. For example, we suggest you try homemade white olives, crushed and seasoned with oil, salt and mint.

To accompany with good local bread, but also without, they are a real delicacy. But beware, they are one another. You can then taste the dried tomatoes, dried in the sun and preserved in oil. They are excellent to taste accompanied by local cheese. For the most delicious there is a treat that you can not miss: grilled cheese stuffed with salted anchovies. Recommended especially for those who love strong and genuine flavors. A specialty that always amazes gourmets is the dry sasizza. It is similar to soft salami but is prepared entirely with pork and seasoned with pepper or chili.

It is then dried and can be consumed more or less soft, according to taste. You already have aqualine in your mouth, right? Another typical dish geracese, which can be both sweet and salty, is the fried cuddrureddra. It is made with leftover bread or pizza dough. They create round shapes of dough, like small pancakes, are fried in a pan and dipped in sugar or salt. Excellent both as an appetizer, especially in the salty version, and as a dessert. Loved by adults and children. Pasta lovers in Geraci will have the opportunity to lick their lips with succulent dishes and homemade pasta.

Whether it’s maccarruna (fresh pasta made similar to large bucatini) or tagghiarini (fresh homemade tagliatelle), the important thing is that they are immersed in the sauce of castrato! The castrato is the king of Geracese cuisine. With the meat of castrato for generations they prepare delicious sauces. Fresh pasta can also be enjoyed with excellent meat sauce. The grandmothers geracesi handed down for generations the recipe for the preparation of the perfect local sauce, seasoned with so much love and some "secret ingredient" that we can not reveal but that will make you lick your lips. Try to believe it!

Another traditional dish is pasta ca fasola. It is a pasta made with fresh sauce and local green beans. We are talking about a type of "green bean" that is not found everywhere. It is long, green and crushed and combined with fresh tomato sauce and topped with salted ricotta is a real delicacy. Like any respectable mountain country, meat plays a fundamental role in the culinary habits. The undisputed king of the main courses is the castrato. In particular the so-called heart of crastagneddu, the cutlets of castrato. To better enjoy this dish you need very few elements: cutlets of castrato cut to perfection, a couple and a shower of salt. That’s all you need.

Geracesi usually consume these ribs on special occasions of sharing, preferably in country places, with the open fire. To be consumed, of course, strictly with your hands! Another dish to try absolutely in Geraci are the sasizzunedda ca addauro. Delicious meatballs minced seasoned, processed with your hands and enclosed between two bay leaves. In each geracese house there is in fact a reserve of large bay leaves, symmetrical and perfectly preserved in the freezer, to be pulled out if necessary. These delicious meatballs are also cooked on the grill.

Another specialty geracese always based on meat is pittrina ca fasola, chopped castrato sauce cooked with green beans and local flat, the same with which you prepare the pasta. Other special meatballs can also be considered a main course: the frosce cca sarsa. They are meatballs of eggs and breadcrumbs, seasoned and processed by hand, which are first fried in a pan and then immersed in the sauce, strictly prepared with fresh local tomato. The confectionery tradition The Geracese confectionery tradition has very ancient roots, which are rooted in the peasant tradition of authenticity and simplicity.

All geracesi specialties are in fact created with the use of simple ingredients and zero km. Some confectionery specialties are linked to special occasions and periods of the year. During the Christmas period the women of Geraci and the bakeries of the village are working to prepare what we call cassate. These are very thin and crumbly pastry cakes. The frosce cca sarsa. They are meatballs of eggs and breadcrumbs, seasoned and processed by hand, which are first fried in a pan and then immersed in the sauce, strictly prepared with fresh local tomato.

Some confectionery specialties are linked to special occasions and periods of the year. During the Christmas period the women of Geraci and the bakeries of the village are working to prepare what we call cassate. They are very thin and crumbly pastry cakes.  They can be filled with dried figs and raisins or red pumpkin jam, chopped and caramelized almonds and nuts, and chocolate chips. They have circular shapes and may have crenellated edges.

Each family has its own tradition of preparing cassata, with different variations depending on the strain to which it belongs. At Easter, however, the creativity and skill of women geracesi is fully expressed in the sweets typical of the period: the Easter lambs. Despite the name, it would seem that the lamb has nothing these delicious cookies, good to eat but even more beautiful to see. These are stylized dove-shaped shortbread biscuits, covered with a white glaze made with egg white and powdered sugar. The icing, called in jargon "bianchetto", is decorated by hand with small flowers and embroideries made with food coloring.

They are small works of art designed by women geracesi, who use to paint toothpicks to achieve the accuracy and delicacy of the drawing. According to some sources, the name "lambs" comes from the shape of a sacrificial lamb, tied for the back and front legs. So if it looks like a dove, it would actually represent a sacrificial lamb. The flowers embroidered on the biscuit instead make you think of Easter and represent the symbol of spring.

At Carnival, instead, you can not miss the fried sphinxes and soak in sugar and then, for fans of cheese, a real delicacy, the tuma fried and then seasoned with sugar and cinnamon. To be enjoyed hot or cold, it is a delicacy that mixes sweet and salty in a union that you do not expect. In winter, you can enjoy another specialty, typical geracese. It is pizzicantì, made with mustard wine or prickly pear.

They are prepared in autumn and are dried in the sun. To be enjoyed with the first cold, perhaps accompanied by a good wine of the vineyards geracesi. Throughout the year, you can enjoy delicious dry pastry biscuits, such as almond piles, milk biscuits, yeast biscuits and taralle. The recipes of the dry pastry geracese almost all differ from the conventual. Particular note deserve the pile: a sweet conventual production without the use of flour but produced with almonds, egg white and lemon peel. Geracesi cheeses A chapter in itself deserves the production of cheese. Pastoralism is one of the main productive activities geracesi.

The shepherds are invaluable wealth of the country and, handed down the craft for generations, also carry on the practice of cheese production. Whether it’s sheep or goat, Geracese cheese is something superb. From caciotta di caciocavallo, soft or aged, to pecorino, purmintia or primo sale, to tuma and ricotta salata (soft or seasoned).

Geracesi cheeses are renowned and appreciated all over the globe. If you also want to add the peculiarity of the shape to the taste, we suggest you try the cheese horses. They are caciottas in the shape of horses and doves, worked by hand by shepherds geracesi. Originally these particular forms of caciocavallo were made only on the occasion of the traditional feast of the shepherds. Lately we are trying to produce them in other periods and, above all, to pass on this art, even to the youngest who want to learn it. So you don’t lose tradition.