This cabbage is a violet colored kohlrabi, always cultivated in the gardens of Acireale and in the nearby towns. Much appreciated in the markets of the province of Acireale, after the Second World War, with the change in eating habits, it gradually disappeared.
It belongs to the family of brassicaceae (broccoli, cabbage, cauliflower, etc…) and therefore contains many minerals and vitamins, elements to which medical research recognizes a strong anti-inflammatory action important in the prevention of cancer.
The best productions are obtained in autumn, from October to December, and in spring, from April to June.
It is consumed raw, in salads, as well as cooked and stewed with pasta. In catering, finally, it is used as a base for condiments.
The Trunzu Cabbage was recognized as a Slow Food Presidium at the Salone Internazionale del Gusto in Turin in 2012. The aim of the Presidium, in addition to safeguarding the cabbage, is to promote this product by increasing the number of producers and creating an association to promote the product outside of the local area.
The Presidium was established to promote this crop in the historic areas around Etna and to preserve the vegetable plots on the slopes of the volcano. Large shopping centers and senseless urbanization have paved over fertile land around Catania’s outskirts, leaving little space for agricultural activities. Just a few dozen hectares are still cultivated. They are subject to the demands of the market, which is leading to the gradual abandonment of traditional vegetables in favor of other products like almonds, hazelnuts and citrus.
Alberolungo, di Vincenzo Pennisi, Acireale (Ct), Via Lazzaretto 35, Tel. +39 330 961921, email@example.com
Monaci delle Terre Nere, di Guido Alessandro Coffa, Zafferana Etnea (Ct), Via Monaci, Tel. +39 348 6016050
Riccardo Marino, Acireale (Ct), Frazione Pozzillo inferiore, Piazza Santa Margherita Regina 27, Tel. +39 335 205024