THE COMPANY
The La Placa farm was founded in the 1980s and has always paid particular attention to the quality of the products grown and harvested on its land.
The company extends into the Valledolmo area and neighboring ones (Polizzi Generosa, Sclafani Bagni e Vallelunga Pratameno), land suitable for the cultivation of numerous vegetables and the famous Siccagno tomato , because it is rich in clays and particular sands that allow an excellent water self-regulation of the soil. Over the years, producers of herbaceous crops have intensified that of tomatoes, becoming one of the best-known producers in the area. The current economic situation and the continuous climate change have led the company to change the mission and therefore decide to close the supply chain in order to exploit the maximum result from the excellent raw material.
ESTABLISHMENT
A project born in 2018 and much analyzed by the La Placa family, was to create a young company in the way of placing itself on the market but at the same time traditional on the processes to put on the market products that had the same characteristics of homemade preserves.
In June 2019 the plant for the processing and marketing of agri-food products harvested on the company's land was born in C.da Crete.
OUR PRODUCTS
The best raw materials selected in the field and treated in the laboratory to offer a product of excellence and the highest quality.
Product harvested and handcrafted in the lands of Kassaro, Valledolmo (PA)
Tomato
The Siccagno tomato is grown in the countryside of the municipalities of Valledolmo, Sclafani Bagni, Alia Vallelunga and Villalba, and its particularity is that it is grown without using water. This methodology allows the fruit to present exceptional organoleptic characteristics and an inimitable taste. The name Siccagno derives, in fact, from the cultivation method that does not include irrigation.
This is possible thanks to the specific characteristics of the territory where it is grown. The soil of the area is in fact rich in clays and particular sands that allow an excellent water self-regulation of the soil. Despite the high summer temperatures, the particular climate of the area allows the air to maintain a correct degree of humidity, suitable for the growth of tomatoes. This type of cultivation also minimizes the need for fertilization and the administration of pesticides. The particular production method in fact allows it to have a low calorie intake but high levels of vitamins and antioxidants, a real panacea.
Tomato
Lentils
The cultivation is practiced in clayey-calcareous soils, typical of the place; it is grown, collected and disinfected according to traditional techniques, without the use of herbicides, pesticides and synthetic chemical fertilizers. This gives it an intense and particular taste, an above average protein and iron content, very few fats, high fiber and vitamin content, good quantities of mineral salts; these characteristics ensure that the lentil does not fall apart during cooking. Our Lentil is an ecotype that stands out for its peculiar organoleptic and nutritional characteristics, due to the concomitance of various factors. The land used is located at an altitude between six hundred and eight hundred meters above sea level, which ensures a good percentage of humidity and a sufficiently low temperature even in the hottest months. Furthermore, the conformation of the soil in these areas is excellent as it is rich in clay and sand with characteristics of good agronomic fertility and water regulation in periods of drought.
Lentils
Fava beans
Always known, broad beans were once very widespread: they were grown in rotation with wheat, they were used to enrich the soil with nitrogen and then they were (and still are) a key ingredient of the kitchen. Cultivation is still completely manual today. Between November and December the furrows are prepared, the seeds are laid in postarella (in groups) and covered with earth. Then he hoes to remove the grass and crouches (he tucks soil around the seedlings). When the plants begin to wither they are mowed, dried in small sheaves (handfuls of honeycombs) and beaten in the yard (once they were trampled with animals). To separate the clever (the remains of leaves and stems) from the seed they throw themselves in the air, with a trident, on days of light breeze. Broad beans are good and cucivuli, that is, they cook easily and do not need to be soaked for long (like other legumes).
Fava beans
Chickpeas
Pasha chickpeas are a particular variety of these legumes and come from Sicily. They are extremely protein and rich in essential nutrients. It is a type of large-seeded chickpea, characterized by a beautiful full, round and wrinkled shape. It has a beige color and an average diameter of 8 millimeters.
It contains a broad spectrum of mineral salts, such as magnesium, calcium, phosphorus, potassium and a good amount of B vitamins. Thanks to its contribution of polyunsaturated fats, it helps to control the values of the cholesterol, by increasing HDL ("good" cholesterol) levels and reducing LDL ("bad" cholesterol) levels. It is a particularly tasty variety, perfect in soups and soups but also simply seasoned with salt and oil, since, after cooking, the Pasha remains intact, keeping all its consistency intact.
Chickpeas
Origan
Wild oregano from the hills, intensely fragrant and aromatic, a variety found only in Calabria and Sicily. Collected during the flowering period and carefully dried in the shade, the twigs of the shrub are “beaten” to separate the flowers and leaves, becoming an irreplaceable aroma in the kitchen. Used to enhance the flavor of raw and cooked meats, cheeses, tomato salads and sauces. Essential ingredient for preserving vegetables in oil. It also becomes an herbal tea or a digestive liqueur.
It is advisable to add to dishes only at the end of cooking.
Origan
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