Pasta 'co Trunzu

Dish

Pasta co 'trunzu is a typical first course of the city of Acireale made with red kohlrabi, the “trunzu”. For some time now, kohlrabi has become a slow food presidium. Like so many crops that grow around Etna, this one has purple streaks and has unique organoleptic characteristics, vitamins and a strong detoxifying capacity. The term “trunzu” has become part of the local dialect language and identifies a whole series of dialectal declensions linked both to the more well-known 'being a turnip head' and to the leathery consistency of this vegetable. Among the Acesi it is in fact customary to define a stubborn person as 'trunzu's head'.