Manna, considered “The nectar of the Gods,” is the white gold of the Madonie.
It's a crystallized, sugary sap that's extracted from the ash tree starting in the spring season, and it's now a Slow Food Presidium.
This ash sap, with its many properties, is collected exclusively in the countryside of Castelbuono. There, we'll meet Mario, a young manna producer, who will explain and show us the different extraction and collection techniques. He'll also share historical insights and anecdotes, explaining the various uses of manna and its benefits, from medicine to cosmetics and even baking. A unique experience that will allow you to immerse yourself in this tradition, which has almost disappeared in the rest of southern Italy, and which survives thanks to a very small number of enthusiasts.