The origins of the Opuntia ficus-indica, the botanical name of the prickly pears, are to date around the 15th century when they were imported from South Central America in Sicily. Over the centuries this plant has managed to find its ideal habitat, mostly among rocks and lava fields, on the slopes of volcano Etna, and it ended up fully integrating into the classic Sicilian landscape. For years it has been considered an ordinary product, likely for its spontaneous vegetation, but, in 2003, it gained two PDO (Protected designation of origin) recognitions with the designation of Etna Prickly Pear and Prickly Pear of San Cono, which testify its excellence and high nutritional values. Traditionally, prickly pear cladodes were used by farmers and named “pala”. Passing many hours on the fields, they were used to cut the “ pala” and put the gel on the skin to stimulate wound closure, soothe irritated and burned skin by extensive sun exposure, and fight dryness.