ACI’s “Trunzu” cabbage and the manna delle Madonie are the products of the sixth episode of “Good land”

ACI’s “Trunzu” cabbage and the manna delle Madonie are the protagonists of the sixth episode of “Good land”, The program created and conducted by Fabrizio Carrera which aired on RTP on Friday at 9 pm (with reply at 11.15 pm). The first is a vegetable that is experiencing a phase of growing interest from restaurateurs and delicious enthusiasts of vegetable products. It is a clay with a purple streaks, an endemic species of Etna that a few years ago also risked extinction. “Good land” interviewed the producer Carmelo Zappalà to Giarre and then stopped at the four arches of Milo, on the slopes of Etna, relying on the preparations of the cook Lina Castorina and the patron of the restaurant Saro Grasso. Another particular story is that of the Manna delle Madoniea sort of natural sweetener that is obtained from the cutting of the cortex of the ash present on the Madonie. A residual production that resists thanks to the work of some farmers, such as Giulio Gelardi. The journey between flavors and knowledge of Sicily ends with a stage in Linguaglossa to get to know the sausage to the strain.