This unique organoleptic profile also makes it a very versatile ingredient in the kitchen. Once a staple of the local peasant diet, Trunzo also inspired the nickname \u201ctesta di trunzu\u201d<\/strong>, humorously used to describe the proverbial stubbornness and slowness of the people of Aci. Over time, it was replaced by other varieties, but today\u2014thanks to the growing interest of aware chefs and farmers<\/strong>\u2014it is experiencing a renewed season of appreciation. It is also a sustainable crop<\/strong>: every part is used, reducing waste and promoting a more conscious and environmentally friendly consumption<\/strong>.<\/p>\n Cultivated in the lava soils of Mount Etna<\/strong>, Cavolo Trunzo has a fascinating history<\/strong> intertwined with the culture, language, and local traditions. Its origins date back to the period of Spanish rule in Sicily<\/strong>, and it is even mentioned in Goethe\u2019s travel diaries<\/strong>. The name \u201ctrunzo\u201d is debated: some say it derives from the Spanish \u201ctrompicar\u201d (\u201cto stumble\u201d), referring to the plant\u2019s fibrous texture; others from \u201ctroncho\u201d (\u201cstump\u201d or \u201cstem\u201d), in reference to its thick base. There is also a dialectal interpretation: \u201ctrunzu\u201d as a synonym for \u201cbig head,\u201d a saying still used today by the people of Catania to gently tease the residents of Aci.<\/p>\n The rediscovery of Cavolo Trunzo is a story of resilience and vision<\/strong>, led by small producers who prevented its extinction and built a sustainable supply chain<\/strong>. Among the key figures in its revival, alongside GAL Terre di Aci, are Enzo Pennisi<\/strong> (Slow Food Presidium representative), Salvatore Marino<\/strong> (coordinator of the ATS Cavolo Trunzo delle Aci), and Giovanni D\u2019Avola<\/strong>. Thanks to their dedication, this once-forgotten vegetable has returned as a symbol of conscious agriculture<\/strong> that enhances biodiversity and local knowledge. As recently reported by Gambero Rosso, its recognition as a Slow Food Presidium marked a turning point<\/strong>, paving the way for research and development projects<\/strong> in collaboration with the University of Catania.<\/p>\n Today, production is distributed across three seasonal cycles<\/strong>, with approximately 20,000 plants per year<\/strong> cultivated mainly for the local market. A still modest number, but one that tells a brave story: the return of Cavolo Trunzo to Sicilian tables<\/strong\u2014and beyond.<\/p>\n From a marginal vegetable to a star of the table, Cavolo Trunzo di Aci has become the spokesperson for a Sicily that is rediscovering itself through the land<\/strong>. A symbol of resilience and identity<\/strong> that tells the story of a territory capable of preserving tradition while opening itself up to reinvention. Its rebirth is not only agricultural, but also cultural and gastronomic<\/strong>. A virtuous intertwining of memory, innovation and vision that restores dignity to rural knowledge<\/strong> and opens new paths towards authentic, sustainable and conscious<\/strong> eating.<\/p>\n The results can already be seen in the dishes created by chefs in Acireale, who welcome guests with creative offerings based on this signature ingredient<\/strong>.\nValeria Raciti (winner of MasterChef 2019) and Salvo Sardo, both from Aci Sant'Antonio, serve it at the Alloro restaurant in Acireale, the first restaurant in the Aci area to be included in the Michelin Guide. Also worth mentioning is Emanuele Serpa<\/strong> and his restaurant Frumento, famous for its gourmet pizzas made with Slow Food Presidia ingredients and ancient flours<\/strong>. On special occasions \u2014 including the G7 2024 in Syracuse \u2014 Serpa has also offered an arancino with Cavolo Trunzo di Aci, elevating it to the rank of haute cuisine.<\/p>","protected":false},"featured_media":595,"template":"","meta":{"_acf_changed":false},"categoria-esperienza":[23],"class_list":["post-639","esperienze","type-esperienze","status-publish","has-post-thumbnail","hentry","categoria-esperienza-turismo-gastronomico"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/ruralsicily.com\/wp-content\/uploads\/2025\/05\/esperienze-cavolo-trunzo-aci.webp\")
\nRevival and Production of the Cavolo Trunzo di Aci<\/h2>\n
![\"\"](\"https:\/\/ruralsicily.com\/wp-content\/uploads\/2025\/05\/esperienze-cavolo-trunzo-aci-sagra-cavolo.webp\")
![\"\"](\"https:\/\/ruralsicily.com\/wp-content\/uploads\/2025\/05\/esperienze-cavolo-trunzo-aci-sagra.webp\")
\n<\/div>\nTrunzo in the Kitchen: The Favorite Ingredient of Aci\u2019s Chefs<\/h2>\n