Local Fruits

Fresh Fruits include:

  • Mele Annurche – an ancient variety of apple (over 3000 yrs old – depicted on the walls of archeological sites like Herculaneum). They were awarded IGP (Indicazione Geografica Protetta) status in 2001. They undergo an unusual method of maturing. Harvested whilst still green, they are laid out on sawdust (on top of soil), and are turned over by hand when they are red so the other sides can ripen (usually every 8 to 10 days). Season is end of Sept/Oct.

  • Cachi/Kaki
    (Persimmon) Can remain crisp but sour unless brought to ripeness
    (naturally or otherwise) when it can be sweet and tender.

  • Nespole
    (Loquats – also known as Japanese Medlar) Look very much like apricots, have a delicate refreshing flavour varying from sweet to slightly
    astringent.

  • Percoca (pl. percoche) – are one of the ‘ancient’ fruit varieties of Italy. There are several types of percoca in the Campania. Percoche are a cross between the common peach and a nectarine. They taste similar to peaches but remain firm and crispy in texture.

    They are particularly popular for adding to wine. They can macerate in a jug of (preferably red) wine for several hours absorbing the flavour of the wine whilst retaining a firm consistency. Prepared in this way, they are eaten as fruit at the end of a meal.

Dried Fruits
specialties include:

  • Skewered dried figs (filled with walnuts and mandarin peel) alternated with bay leaves and baked in the oven
  • Dried figs with mandarin peel and dipped in chocolate
  • ‘Falovielli’ - these are dried fruit (raisins and pine nuts) parcels. Wrapped in vine leaves and baked in oven.

And many more…