Manna
Product included in the national list of traditional agri-food products (PAT)
PAT type: Vegetable products in their natural state or processed
Production area: Territory of the Municipalities of Castelbuono, Pollina, Geraci Siculo and Cefalù.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Territory of the Municipalities of Castelbuono, Pollina, Geraci Siculo and Cefalù.
Brief description of the product: Product obtained from the solidification of the sap of the ash that comes out of incisions made on the trunk of the tree.
Description of the processing and maturing methods: The incisions are made from the first ten days of July to the second ten days of September. The manna is collected weekly and placed to dry. So keep in wooden crates in cool and dry places. The product categories are: cannoli, manna scrap, manna in fate.
Specific materials and equipment used for preparation and conditioning: Mannaruolo, rasula, box, headband, stinnituri.
Description of the processing, storage and maturing rooms:
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Manna has very ancient origins that date back to the Arab domination (IX - XI century AD)
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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