Annurca

Annurca is a historical variety of apple that is grown in Southern Italy, particularly in the regions of Campania and Lazio. It is one of the oldest apple varieties in Italy, with a history dating back to the Roman times. The name "Annurca" is derived from "Malus Ianus", or "Janus's apple", a name that was used in ancient Rome.

History

The Annurca apple has a long history in Italy. It was first mentioned in the writings of Pliny the Elder, a Roman author and naturalist, who referred to it as "Mala Orcula". The apple was highly prized in ancient Rome for its crisp texture and sweet flavor.

Cultivation

Annurca apples are typically grown in the volcanic soil of the Campania region, which gives them their unique flavor and aroma. The apples are harvested in October and then left to ripen on straw mats under the sun, a process known as "melting". This process enhances the apple's natural sweetness and gives it a distinctive red color.

Characteristics

The Annurca apple is small to medium in size, with a round shape and a bright red skin. The flesh is white, crisp, and juicy, with a sweet-tart flavor. The apple is known for its high vitamin C content and antioxidant properties.

Uses

Annurca apples are often eaten fresh, but they can also be used in cooking and baking. They are particularly popular in Italian desserts, such as apple tarts and cakes. In addition, the apples are used to make cider and apple vinegar.

Recognition

In 1995, the Annurca apple received the Protected Geographical Indication (PGI) status from the European Union, recognizing its unique characteristics and its link to the Campania region.

See also

• List of apple cultivars
• Agriculture in Italy

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• Annurca apple
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  Mela annurca