EXCELLENCE

Local goods and cuisine

Castelbuono offers a rich variety of flavors and typical products linked to Sicilian culinary traditions characterized by the quality of the raw materials that are used in the processing of the single product.

Manna

EXCELLENCE

The Greeks and Romans knew it as “Dew honey” or “Secretion of the stars”. Its etymology comes from the Hebrew Mân Hu, “what is it?” Having been this, as the sixteenth book of Exodus recounts, the question that the hungry Jews turned to see an unknown food fall, miraculously sent to them by God in the desert: manna.

Manna is the product that is obtained by the solidification of the elaborate sap that comes out, during the summer season, from the incisions made on the stem and on the main branches of some species of ash trees in particular climatic and environmental conditions present in Castelbuono between high temperatures, low temperature ranges and low humidity

Presidium Slow Food

The Manna Eletta Presidio Slow Food® has a pure product that slides to stalactite and does not have any impurities

Production technique

The harvest takes place with the mannaruòlu (to engrave), the rasula (to scrape the manna that remains in the furrows of the bark) and a large leaf of ficodindia (which collects the part poured to the ground)

Beneficial properties of manna

Light and spongy, with a taste of honey and bitter almonds, stalactites serve as a natural sweetener with a very low content of glucose and fructose, suitable for diabetics. Rich in trace elements, it is an excellent detoxifying substance for liver purification and has depurative and slightly laxative properties

Historical account

Manna has been an important economic resource, especially in the pharmaceutical and confectionery industries. Since the Second World War, the discovery of synthetic mannitol has reduced the demand for the natural product, more expensive because collected by hand, causing its disappearance. The cultivation of manna ash is now confined to the territories of Castelbuono and Pollina.

Consorzio Manna Madonita

With the support of Fondazione con il Sud, the Consortium has developed, since 2016, the project "Quando la manna non cade dal cielo" which provides for the re-growing of ash trees in abandoned land and the training of young farmers through the exchange of skills by older producers, to ensure the continuity of production, to protect the care of ash trees, respecting the rhythms of the seasons.

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Mushrooms

EXCELLENCE

In Castelbuono you can also find some of the most valuable and tasty mushrooms of Sicily: together with the “king of the woods”, the Porcino, on the territory of Madonita was recorded the presence of about 1000 species of mushrooms, but the real King is the Basilisco. Its scientific name is Pleurotus nebrodensis and it grows especially in May on the highest, sunny and steep slopes of the Madonie. Very precious and very rare is called “the gold of the Madonie”

Castelbuono is part of the National Association of Truffle Towns and there are several truffle makers who work in the area and who pass on knowledge related to the search and extraction of truffles.

Fungo Basilisco

one of the most renowned types of mushrooms in Sicily for its superb organoleptic qualities. It is included in the list of critically endangered species by the ’Unione Mondiale per la Conservazione della Natura (IUCN), an organization that tracks many species of mushrooms around the world.

Tartufo nero

In the woods of Castelbuono you can find excellent black truffles of all seasonal botanical varieties such as summer black truffle (Tuber aestivum), winter black truffle (Tuber brumale), ordinary black truffle (Tuber mesentericum); and among the white truffles is widespread the 'Bianchetto' (Tuber borchii).

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Honey

EXCELLENCE

The nectar produced by the Sicilian Black Bees is a Sicilian nectar that has become a Slow Food Presidium. Produced in Castelbuono and western Sicily, is a precious honey for the high content of polyphenols, antioxidants, antibacterial and antifungal substances not present in other types of honey.

Honey of Black Bee Sicula

It is a precious honey due to the high content of polyphenols, antioxidants, antibacterial and antifungal substances not present in other types of honey.

Presidium Slow Food

The honey of Ape Nera Sicula is a Sicilian nectar that has become a Slow Food Presidium. The reintroduction of this precious species is promoted in Castelbuono, and in those areas of western Sicily where there is less possibility of contamination of honey.

Bergi agricultural estate

The honeys produced by Bergi are honeys typical of Sicily, from native flowers in the Madonie Park: on, asphodel, thistle, bramble, orange blossom, chestnut, eucalyptus, millefiori, ferula, thyme, honeydew. The Farm tenaciously pursues the objective of enhancing the Madonie area

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Extra-virgin olive oil

EXCELLENCE

In Castelbuono there is monovarietal extra virgin olive oil of the Crastu cultivar, obtained by cold pressing of 100% organic olives.

With a limpid appearance, it has a yellow color with the presence of slight green shades. The fruitiness of this oil falls into the category of light fruity or at most intense medià and can present strong sensations of officinal essences along with aromas typical of almond, artichoke hearts, aromatic herbs such as thyme and oregano and wildflowers. The taste tends towards sweet, but there is also a slightly bitter taste that balances with a sense of spice.

Cultivar Crastu

Absolutely quality precious thanks to precautions adopted by the producers: early harvesting, when the veraison process has just begun, the traditional harvesting method is mainly manual and the pressing takes place a few hours away from the harvest.

Secular plants

Castelbuono is rich in centuries-old olive trees with a productive regime, including the Crastu cultivar that mainly insists on the reliefs of the Madonie and the countryside

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wine

EXCELLENCE

Witness of the past and guardian of the Sicilian wine tradition, the territory of Castelbuono hosts the prestigious Abbey Santa Anastasia that chooses for its wine production organic and biodynamic cultivation methods, Observing carefully also the lunar and planetary cycles.

Abbazia Santa Anastasia

Wines production from local and international vineyards, according to organic production method and converted into biodynamic. The production philosophy is based on respect for tradition and the ecosystem, using modern oenological equipment and energy that comes from sustainable alternative sources.

The vineyards

50 hectares of vineyards producing: Contempo Nero d'Avola and Contempo Grillo, Zurrica Chardonnay and Passomaggio, a wise blend of Nero d'Avola and Merlot

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EXCELLENCE

Castelbuono recipes

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Traditional products and dishes of Castelbuono

Testa di turco

Traditional dessert of Castelbuono, composed of cream of white eat and layers of fried dough. Legend has it that it is a dessert that was prepared for the first time on the occasion of the defeat of the Arabs by the Normans.

Fillet of black pig, in manna crust, almonds and pistachios

Main Course of Hostaria Nangalarruni, Castelbuono

Basilisco

Mainly eaten raw, with at most a drizzle of oil to enhance the flavor; some restaurateurs have recently begun to use it even grated on dishes such as pizza.

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Local goods and cuisine

Manna

Mushrooms

Honey

Extra-virgin olive oil

wine

Castelbuono recipes

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Territori creativi a confronto: Bergamo e Valli Orobiche - Castelbuono e le Madonie. Esperienze ed iniziative educative, politiche locali del cibo e percorsi UNESCO Creative Cities.