Fountoukia Pitsilias, gastronomical map - hazelnuts
Φουντούκια Πιτσιλιάς.
Pitsilia fountoukia (hazelnuts) are edible nuts of two main varieties: 'Ntópia' or 'Makroulá' (Corylus maxima) and 'Peratiká' (Corylus avellana).
Name - Origin
There are two main varieties of Pitsilia hazelnuts: 'Ntópia' or 'Makroulá' (Corylus maxima) and 'Peratiká' (Corylus avellana). They are known by the name "leftokárka" and are found in the area of Pitsilia, especially on the northern slopes of the Troodos mountain range, from Madari to Papoutsa.
They owe their name to the area of Pitsillia, where they are mainly produced.
Note: Stalo Lazarou.
Pitsilia hazelnuts are collected mainly in August when the fruit becomes brown and is easily separated from its leafy shell and turns brown. Their shell is removed in the evening hours of summer and they are left to dry in the sun for about a week. If stored at the right temperature they can be consumed for more than a year.
Functional and symbolic role
They can be consumed fresh or dry. Following collection, they are eaten fresh for a short time before being peeled and dried. Hazelnuts can be consumed as such, used in confectionery, in the chocolate industry or as an accompaniment to alcoholic beverages.
Fountouki (hazelnut) festivals are organized in communities of the Pitsilia area during the summer months, especially around the 15th of August
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010).Gastronomic Map of Cyprus, Nicosia, Press and Information Office, G.T.P. 379/2010-2.000.
Stalo Lazarou