Manna is a natural resin from the incredible sweetening and emollient properties, extracted mainly from the ash tree. This valuable product, used since ancient times for its therapeutic and culinary virtues, is now a niche ingredient, valued for its delicate taste and its applications in pastry and cooking.
The origins and history of manna
The earliest traces of manna date back to biblical times, when, according to tradition, God rained down a miraculous food from heaven to feed the Hebrews during the exodus from Egypt. Although biblical manna is of divine origin, it is likely that the reference concerned Natural edible resins, similar to that extracted from ash trees.
In the Middle Ages and the Renaissance, manna became a Highly sought-after remedy in herbal medicine and medicine. Chronicles tell that as early as the 15th century it was exported from some parts of southern Italy, particularly Sicily, where its cultivation took root until it became a centuries-old tradition. Manna was used as a natural laxative, sweetener And even as a wound healer.
Legends and curiosities about manna
In addition to the biblical tradition, the boon is featured in many folk legends. In Sicily, its extraction is said to be a gift of the local gods or saints, while some farmers considered it a natural blessing capable of protecting crops.
Another curiosity concerns the collection method: even today, the "mannaresi" make incisions in the bark of ash trees between July and September, collecting the resin that solidifies on contact with air into thin sugary stalactites, called "manna cannoli." This artisanal and environmentally friendly process makes manna a rare and valuable product.
Uses in cooking and baking: tradition and innovation
La boon, with its delicately sweet and aromatic flavor, finds wide use in gastronomy, especially in the Sicilian pastry. In the past, it was used as a natural sweetener for drinks and decoctions because of its ability to sweeten without altering the flavor of ingredients.
Today, chefs and pastry chefs employ it to make refined and innovative desserts:
- Ice creams and sorbets enriched with its characteristic flavor;
- Nougats, cookies and panettone traditional, in which manna partially replaces sugar or is present in the typical Sicilian manna cream;
- Mousses and creams light, due to its ability to dissolve easily without crystallizing;
- Drinks and infusions With a unique flavor and beneficial properties.
Not only sweets! Manna is also used in gourmet savory dishes, as a condiment for fresh cheeses, delicate sauces and even white meats, imparting a surprising and original note.
Some great chefs have been able to enhance this ingredient in their culinary creations. Pino Cuttaia, two Michelin stars, uses manna to make balanced and original desserts, while Ciccio Sultano, famous for its innovative cuisine, incorporates it into haute patisserie recipes and signature dishes. International chefs, such as Massimo Bottura, have appreciated its potential, experimenting with its use in unexpected combinations.
Manna today: a heritage to be protected
Today, the manna production is limited to a few areas of Sicily, particularly in the Madonie Mountains, where it endures as an agricultural and cultural tradition to be preserved. Its cultivation requires great dedication and knowledge, which is why it is considered a niche and endangered product.
Thanks to growing interest in natural and sustainable ingredients, manna is experiencing a renaissance. Slow Food included it among its presidia, promoting its enhancement and encouraging its use in gastronomy and signature pastry.
Manna is a true natural treasure, a link between history, myth and culinary innovation. Its use, while remaining tied to tradition, is evolving, winning new palates and applications in the kitchen. Rediscovering it means not only savor a unique ingredient, but also contribute to the preservation of ancient and valuable knowledge.
