The manna is extracted from a specific variety of the ash tree (Fraxinus ornus) through the incision of the cortex with a special knife, called "mannaruolu". The incisions are approximately 2 cm apart and the tree can be harvested as long as there is cortex free from engravings. The modern harvesting techniques require that the sugary fluid leaking from the incision is collected in a small sheet of steel driven into the trunk and from there directed towards nylon strings arranged on the margin of the sheet itself. Once formed, the pipe is removed from the string and left to dry.
According to tradition, it is the whole family of the “mannaloro” who, during the summer and until the beginning of autumn, is involved in the harvesting operations. The duties of each are strictly assigned: the task to carve the tree is always reserved for the head of household, while the women and young people take over when it's time to collect and put the product to dry. Children are permitted to collect for their own the fragments fallen to the ground (muddicagghi).
As the average annual production per plant is about 1 kg., the manna – available in very limited quantities – is an extremely precious product and has become a Slow Food Presidium supported by the Regional administration of Sicily and by the local association "Parco delle Madonie".
The manna is a natural sweetener with a very low content of glucose and fructose; it has purifying and slightly laxative properties. It is used for cakes, cookies, puddings and many other sweet specialties, but for the most part it is intended for processing: the mannitol, extracted from the manna and packed in loaves, finds its end market in the cosmetic industry or in the pharmaceutical industry for the production of laxatives, diuretics, and sweeteners.
The best way to appreciate the manna is to eat it in the places of production, in a wonderful variety of cakes and biscuits; but for those who can not do so, we recommend this site, which allows you to purchase it online:
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