Vitillo Vesuvian Apricots jam

TRADITION

Vesuvius area is synonym of extraordinary microclimate. The volcano side and its slopes are covered by a dark ground very rich in minerals. Together with the sea breezes and the exposure to sun they create the perfect habitat for cultivations. Products symbols of this area are the famous Piennolo Tomatoes but also the grape varieties and the fruit trees.

The Vesuvian Apricots are among those fruits cultivable just in this territorial context. The qualities of the ground give it a particular taste, changeable according to the subspecies of apricot. In facts the ancient varieties “Crisommola”, Neapolitan term for apricot, are more than seventy and are all different for colour shades, dimensions, smells and tastes. They go from the sweetness of “Pellecchiella” to the strong and slightly bitter taste of the “Vitillo” variety, going through dozens of variables.

The dialectal name comes from the Greek “Chrysomilo”, literally “golden apple” and refers both to the aspect of the fruit and to the perception the people had of  it. Apricots in facts, were considered products for élites having excellent tastes.

NUTRITIONAL INFORMATION FOR 100 G OF PRODUCT

                                                               Energy (kcal)      221

                                                               Energy (kj)          939

                                                               Fats(g)  0,3 of which saturated fats 0,0

                                                               Carbohydrates(g)52 of which sugars51

                                                               Fibres (g)            2,1

                                                               Proteins (g)          1,6

                                                               Salt (g)               0,04