Until the end of the 1940s, the “Aci” (the prefix used to identify the areas around historic Acireale) supplied the city of Catania with excellent fruit and vegetables, grown in the volcanic soil around Etna. Among the many different vegetables, kohlrabi was one of the most sought-after. The brassica produces a violet-streaked bulb, a typical color for the vegetables grown in Etna’s mineral-rich soil. It can be eaten raw, in salads or with pasta (a typical Acireale dish). The four leaves that wrap the bulb can also be eaten.
The kohlrabi is grown in two cycles, and harvested in May and June and again in October and November.
Acireale e Aci S. Antonio, Aci S. Filippo, Aci Catena, Aci Castello and Aci Bonaccorsi Municipalities (province of Catania)
Presidium supported by
Sicily Regional Authority’s Agriculture and Food Department
Acireale (Ct) - Via Lazzaretto, 35
tel. +39 330 961921
Monaci delle Terre Nere di Guido Alessandro Coffa
Zafferana Etnea (Ct)
Tel. +39 348 6016050
Frazione Pozzillo inferiore
Piazza Santa Margherita Regina n. 27
Tel. +39 335 205024
Tel. +39 330 961921
Responsabile Slow Food del Presidio