A few days ago a tribute was dedicated to him festival which celebrates its peculiarity, we are talking about the Trunzu by Jaci, a kohlrabi, grown in the territory of Acireale and in many of its hamlets and neighboring municipalities such as: Aci Sant'Antonio, Aci San Filippo, Aci Catena, Aci Bonaccorsi, Acitrezza, Aci Castello.
To a limited extent, its cultivation is also taking hold in the Etna areas of Milo e adrano.
It is a vegetable that belongs to the family of brassicas and cruciferous vegetables and incorporates cabbages, Brussels sprouts, broccoli, cauliflower. U trunzu è very common in eastern Sicily and is the basis of many typical recipes of our area. It is recognized as slow food product and became the protagonist at Salone del Gusto in Turin of 2013 and 2014. It has been widely used as an ingredient in some successful television programs such as Master Chef Italy. This vegetable is highly appreciated both for its beneficial properties and for its taste.
Origin and meaning of the name “Trunzu"
That of the "trunzu” was in the past one of the most abundant productions of the Etna countryside, especially in the Acireale area.
The name trunzu from the Spanish term “to trop”, che means to stumble and identifies the stump, the 'core', the stalk of the cabbage. The people of Catania, especially in the past, used to refer to the people of Acireale with the contemptuous name of trunzu, meaning 'turnip head' or inconclusive person.
This word appears in many local expressions. Here are the most poignant ones:
"Trunzu trunzu” meaning brazenly.
"Pàmpina resembles trunzu” is an expression that indicates that the son often resembles the father.
"Arristari a trunzu" means standing still and inert in the middle of the road. (Learn more by clicking here: http://www.salviamoilsiciliano.com)
From the stalls of fruit and vegetable markets throughout the province of Catania to Slow Food Presidium
That of the trunzu is a typical cultivation of the Etna area and it is a cruciferous vegetable with unique characteristics. As with other products from the same area, the color and properties are influenced by the lava territory. It is precisely the typical elements of Etna that make this particular kohlrabi take on a purple colour, as in the case of the purple broccoli or cauliflower or the artichoke. Taste also derives from this combination of elements.
It is small in size, yet characterized by large, long branches. The edible part is the purple one. It is cultivated between May and June, and between October and November.
He was, in the past years, a protagonist in the fruit and vegetable markets of CataniaThe golden age of this vegetable was in the 1950s, but it was soon supplanted by other products. Today the Jaci's trunzu has become a highly sought-after variety and marketed throughout Italy, thanks to the specification of slow food presidium, supported byDepartment of Agricultural and Food Resources of the Sicilian Region. As regards the Etna area, this brand was awarded to the Etna apples, Bronte pistachio, Nebrodi provola and black pig.
The festival: u' trunzu di Jaci
Born in 2017, this festival has successfully reached its third edition. It was held from 5 to 7 July in Acireale, inside the Piazza Cappuccini today named after Peppino Impastato, where space has been given to many tastings of dishes based on Trunzu Such as pasta, sausage, salads, and arancini, as well as cakes and desserts offered in both traditional and innovative ways. This product is attracting increasing curiosity and interest nationwide.
The festival was born with the aim of promote, make known, re-destine for consumption usual, this particular product of the territory and of the splendid city of Acirealand, one of the capitals of the Sicilian baroque.
Properties and recipes
U' trunzu di Jaci is a healthy vegetables rich in benefits for our body. We should all encourage its use. It is a versatile, complete ingredient and can be prepared in a thousand ways. It is rich in Vitamin C, contains many minerals and has anti-inflammatory and antioxidant properties e phytotherapeutic. It also plays a purifying action and, according to some studies, prevents the onset of various neoplastic diseases. It also helps you stay fit thanks to its low calorie content and fights cellulite.
It is eaten in various ways, both raw and cooked. It is used raw in salads or can be enjoyed with sauces. When cooked, it is boiled or stewed to accompany meat dishes. It is also widely used in traditional dishes such as pasta with tomato sauce and as a tasty side dish. variant of the typical pasta with sardines.
Its use is innovative in drinkand in alcoholic cocktaili.
Cover photo source: https://www.flickr.com, author: Alessio Ricci.
Source: http://www.vdj.it
