The revival of sugarcane in Sicily is a fascinating story that intertwines history, tradition, and innovation. This journey through the agricultural history of the island invites us to rediscover a crop that has profoundly shaped its identity and is now making a comeback thanks to the dedication of farmers and entrepreneurs.
For centuries, sugarcane was an essential element of Sicilian agriculture. Introduced by the Arabs in the 8th century, it found a perfect climate for growth in Sicily. During the 14th century, under Frederick II of Svevia, sugarcane cultivation and processing flourished. Sugar, often referred to as “white gold,” became a valuable resource for the island's economy.
In the 17th century, Avola began producing Sicily’s first rum. This spirit was made from the juice or molasses of sugarcane. However, this tradition faded over time until 2020, when a local entrepreneur decided to revive this crop. Corrado Bellia (known among friends as "Ron Currau") resumed rum production in Avola using the "agricultural" system, creating the only sugarcane plantation currently in Italy and following the techniques described in 1878 by the botanist Giuseppe Bianca. The favorable climatic conditions that Sicily has offered for centuries marked by hot summers and mild winters enable regular plant growth and enhance the quality of the juice used to produce rum.
Sugarcane harvesting takes place between December and April, depending on the sugar content reached. The stalks are cut at the base, where the culms concentrate the highest sugar content, and the leaves and tips are removed. These tips, if properly preserved, can be replanted during the spring season to establish new plantations. The stalks are cleaned of leaves and crushed using specialized machinery to extract their juice, separating it from the bagasse, a fibrous material used in various sectors (biomass, eco-friendly tableware, fertilizers, etc.). At this point, the fermentation process begins, transforming the sugar in the juice into alcohol, which can take 4 to 10 days. During this period, the juice is monitored daily to ensure the progressive conversion to alcohol.
The fermented juice is ready for distillation, using the batch method, which involves two successive passes through stills to obtain the finest products. This is undoubtedly the most crucial phase in rum production, where the expertise of the master distiller brings out the sensory components contained in the fermented sugarcane juice. Distillation systems are categorized as continuous or batch. In continuous distillation, columns are fed continuously. In batch distillation, using pot stills, the fermented product is distilled two or more times to reach an alcohol content of 75 to 85 degrees. Equally important is the type of still, with models ranging from direct-fired to bain-marie or steam-heated. Avola Rum is distilled using the bain-marie batch method.
The history of sugarcane (referred to as “cannamela” in the local dialect) is deeply intertwined with Sicily's millennia old narrative. The Arabs introduced the plant and sugar production techniques to the island in the 9th century, with sugar serving as the first substitute for honey. Following the Norman conquest, Frederick II of Swabia expanded sugar production, which became the most important and profitable agricultural processing activity, earning it the name “white gold.” By the 14th century, sugar production in Sicily was so advanced that over 30 “trappeti” (sugar mills) operated in the province of Palermo alone, where sugarcane was crushed, and the juice was boiled to produce sugar through evaporation.
The decline of Sicilian sugar production began in the 17th century due to climate changes that, according to historical sources, significantly reduced the availability of water, a resource the plant “voraciously” requires. Within a few decades, sugarcane cultivation disappeared across the island, except in Avola, where the Pignatelli Aragona Cortes marquises continued to produce sugar on their estate. Numerous accounts document sugarcane cultivation and rum production in Avola, both before and after the 1693 earthquake that destroyed the old city and forced its reconstruction in the valley, where the “trappeto della cannamele” (sugar mill) was located.
During the 18th and 19th centuries, travelers like the French painter Jean-Pierre Houël visited Avola to see the sugarcane plant and taste “an excellent quality rum sold at a high price.” However, it was botanist Giuseppe Bianca who provided a detailed account of rum processing, fermentation, and distillation techniques in his 1878 “Agricultural Monograph of the Territory of Avola.” His insights have been instrumental in reviving sugarcane cultivation and rum production using traditional techniques practiced for over 200 years.
Today, the revival of sugarcane is supported by various stakeholders, including farmers, researchers, and entrepreneurs, united by their passion for the land. One of the key players in this renaissance is the Alma distillery, which has been producing rum entirely distilled in Sicily since 2021. They use the agricultural method, relying on fresh sugarcane juice without adding other ingredients. This approach ensures an authentic, high-quality product.
Here is a timeline summarizing this history:
8th century: Arabs introduce sugarcane to Sicily.
14th century: Frederick II of Aragon develops sugarcane cultivation.
17th century: Sicily’s first rum production begins in Avola.
2020: Corrado Bellia revives sugarcane cultivation and produces the first 100% Sicilian rum in Avola using historic techniques.
2023: The Alma distillery begins producing rum entirely distilled in Sicily.
The revival of sugarcane also serves as a way to celebrate Sicily’s historical memory. Symbols like sugarcane stalks in the banners of some municipalities remind us of a flourishing past. Today, these projects represent a blend of tradition and innovation, proving that it is possible to build a sustainable future rooted in history.
Sicily is showing the world how to unite the past and present to create something unique. This chapter is not just a tale of memories but a glimpse into what the island can offer, combining history, innovation, and passion.



1893.....fabbriche di saponi e paste alimentari; distillerie, ecc.
Olio, vino ricercato, mandorle preferite alle altre della Sicilia, aranci, limoni, carrube, cera, miele apprezzato, frutta, cacio e canna da zucchero di cui era estesa la coltivazione nello scorso secolo, e da cui si estrae ora un rhum eccellente e che pagasi a caro prezzo.
1893...Soap and pasta factories; distilleries, etc.
Oil, fine wine, almonds preferred over those from other parts of Sicily, oranges, lemons, carob, wax, prized honey, fruit, cheese, and sugarcane, which was widely cultivated in the last century and is now used to produce an excellent rum sold at a high price.




I was lucky enough to be one of the first people to taste this historic revival.
In 2021, Corrado Bellia sent me one of the very first bottles of rum he made, one of only 300 from his first batch. That first sip was like a time machine, a taste of what Italian rum could be in the future, made with love and care.
A massive thank you to Corrado Bellia, Full interview coming soon...
Stay alert for updates and cocktail recipes.
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