Fresh Fruit includes:

• Mele Annurche

  An ancient variety of apple (over 3000 years old and 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 September/October.

• Cachi/Kaki
  Persimmons.  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)

  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 Fruit specialties include:

• Skewered dried figs filled with walnuts & mandarin peel alternated with bay leaves, baked in the oven

• Dried figs with mandarin peel and dipped in chocolate

• ‘Falovielli’ – dried fruit (raisins & pine nuts) parcels, wrapped in vine leaves, baked in the oven

And many more …