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Manna delle Madonie, all the information


Theremanna of the Madonie, once calleddew honey, is produced by solidifying the sap of southern ash, of the speciesFraxinus angustifolia.

  • Manna of the Madonie - what is that?

It is a food of the Sicilian tradition. Produced in a limited area of ​​about 250 hectares within the Madonie Park, between the municipalities of Pollina and Castelbuono, in the province of Palermo. It is the solidified ash sap.

  • Manna delle Madonie Beneficial properties

ThereManna of the Madonieis a Slow Food presidium. It is a food rich in sugars with surprising properties. Today it is often consumed as a digestive or for the pleasure of the palate but in the past its consumption was mainly linked to its properties. It is, in fact, an ancient natural remedy to calm the colic of newborns. It can be eaten plain or dissolved in small amounts of water or milk and used as a mild natural laxative.

Among its properties we include those energizing, purifying and refreshing.

ThereManna of the Madonieit is widely used in confectionery and recently it has also been used in the natural cosmetics sector.

In the home, it can be added to bread dough to facilitate leavening and make the finished product softer and more digestible.

  • How is the Madonie manna produced?

The bestmanna of the Madonieit is obtained thanks to ash trees that thrive in steep and arid soils, typical of the Palermo hinterland. The ash trees, to produce a good quantity and quality of sap, must undergo skilful pruning and vegetate on soils rich in nitrogen, which is why at the foot of the Fraxinus angustifolia broad beans are grown. The rest is done by the hot Sicilian sun which during the hot season brings temperatures around 40 ° C and favors the formation of manna.

The extraction of themanna of the Madonieit is an ancient practice: the trunk of the ash is engraved with a mannaruolo (a sort of small curved sickle) and the sap is allowed to flow outside, guiding its exit with a nylon thread anchored to the hole. The sap escapes slowly and solidifying along the nylon thread gives life to the so-called cannoli of manna.

The hardest part of producing themanna of the Madonieit would seem the understanding of the timing. It is not at all easy to understand when it is the right moment to engrave the trunk of the ash tree. The mannariots (those who carry out the collection and production of manna), to understand when to engrave, must observe various signals such as the cellular turgor of the leaves that signal the "maturity of the times”Because they appear almost withered. Another difficulty lies in identifying the exact point in which to engrave the trunk.

L'manna treeit is none other than the southern ash, Fraxinus angustifolia.

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Video: La raccolta della MANNA nelle Madonie (January 2022).