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.