E 'tradition of Nebrodi (in Sicily) to celebrate the day when the calendar remembers John the Baptist (June 24) sheep shearing 
The sheep are first gathered in a fenced area ... 
... are then taken by a hind leg ... 
then are placed with their backs to the ground and while one keeps the legs close together, the other league .. 
.. so I'm ready to be shorn 
The shearing is done with a large pair of scissors, a kind of shear, that the expert hands of master Peppino are rotated around the sheep, never cut, freeing it from the pile and adding some 'cool 
of the sheep during the shearing is not very relaxed ... an atavistic fear is the fear that any moment could be pushed into a ditch, where still alive and covered with parchment paper would be burned and cooked in a traditional (and hopefully no longer used) recipe for "sheep in the ditch" The master Nino
fleece that shows intact thanks to his skills weighs about three pounds and its commercial price of three euro. Despite the small size of the price nobody is willing to buy it and actually becomes a further problem free as is treated by the environmental legislation at a special waste. Yet once it was not. The sheep were shorn in early summer next to the marriage and their levels were part of the bride's trousseau 
The shearing festival was held last June 23 in Sinagra 
The merit of this initiative was Saro Gugliotta (center photo), a tireless trustee Slow Food Valdemone (Messina), with him this year led by members of the Long Nino Gentile (left of the observer). Pippo Borrello inspiration (right), one of the Brothers of the Inn of Borrello Sinagra, a true sanctuary of healthy eating (and good) 
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