CSO Freshness from Europe, 2016

Fre shne ss from Europe de l i ci o us f r ui ts & ve gs

Karpos

Karpòs w w w. k a r p o s m a g a z i n e . n e t

Karpòs Magazine Editorial director Renzo Angelini

How to enjoy

3

For the photographs: Photos from page 3 to page 14 and pages 36, 37, 55, 79, 80, 91, 92 and103 - CSO Servizi Photos pages 57, 58, 63 and 72 - AssoMela Photo pages 19, 20, 29, 30, 31, 32 and 33 - Oranfrizer Photo page 153 - Sun World Photo pages 86, 111 and 112 - Paolo Bacchiocchi

57

Plums are also excellent in savoury dishes, particularly as an accompaniment for fresh or cured meats.

Plums and apricots are delicious in sweet recipes, fresh desserts, smoAPPLES othies and ice-creams.

FRESHNESS FROM EUROPE

Managing director Lamberto Cantoni

All other photographs © Renzo Angelini

69

Texts and coordination Alessandra Ravaioli

On the cover: © CSO Servizi

THE LANDSCAPES OF APPLES AND HISTORICAL CULTURES

Apricot and yoghurt cake

Court of Forlì registration no. 3/12 dated 4/5/2012 Magazine owner and editor Magazine owner and editor Karpòs S.r.l.

Via Zara, 53 - 47042 Cesenatico (FC), Italy VAT no./Fiscal code: 04008690408 EAI no. 325872

Ingredients for a 22 cm cake 450 g fresh apricots 270 g 00 superfine flour 200 g caster sugar PEARS 200 g natural yoghurt 3 medium eggs 1 teaspoon natural vanilla extract THE LANDSCAPES OF PEARS 1 sachet baking powder AND HISTORICAL CULTURES 80 ml corn oil brown sugar

The editor has attempted to trace all sources, but some remain unknown.

If they are reported, the editor will redress any involuntary omissions or errors in references.

83

Collaborators on this edition

15

Antonella Bilotta antonella.bilotta@karposconsulting.net Laura Fafone laura.fafone@karposconsulting.net

ORANGES

Administration Milena Nanni milena.nanni@karposconsulting.net

23 THE LANDSCAPES OF ORANGES AND HISTORICAL CULTURES

Advertising sales pubblicita@karposmagazine.net Tel. +39 335 6355354 Printed by: Arti Grafiche Ramberti Via A. Novella, 29 47922 Rimini - Zona Ind. Viserba Tel. +39 0541.738111 - Fax +39 0541.734166 E-mail: info@artigraficheramberti.it

93

Beat the eggs and sugar together until light and frothy. Add the yoghurt and mix well. Incorporate the corn oil and vanilla extract too. Gradually add the flour, one tablespoonful at a time, and then the baking powder.

Wash and dry thePEACHES apricots. Chop half the apricots and slice the other half. Add the chopped apricots to the cake batter, mix and pour into a greased and floured tin.

THE LANDSCAPES OF PEACHES ANDthe HISTORICAL CULTURES Smooth cake batter, decorate the surface with slices of apricot and sprinkle with brown sugar.

Bake the apricot and yoghurt cake at 180°C for about 40 minutes.PLUMS AND APRICOTS Once baked, allow to cool and serve.

Karpos

Karpòs alimentazione e stili di vita

www.karposmagazine.net

125

KIWIS

41 i THE LANDSCAPES OF KIWIS AND HISTORICAL CULTURES

https://www.facebook.com/karposmagazine1

Preparation method

109

35

https://twitter.com/KarposMagazine

137

147

157

THE LANDSCAPES OF PLUMS AND APRICOTS AND HISTORICAL CULTURES

Texts, images, electronic supports or materials will not be returned, unless expressly requested.

Even the partial reproduction of articles and illustrations is forbidden without the express authorisation of the editor; failure to comply will lead to legal measures to quantify any damages.

Although carried out meticulously, editing of the texts cannot imply specific responsibility for any errors or inaccuracies, with the editor simply apologising in advance to both the authors and readers.

Any autographed article exclusively expresses the thoughts of the author and therefore, is his or her personal responsibility. The opinions and thoughts expressed by individual authors in general do not imply any responsibility for the editor, even in the event of plagiarism of printed or online sources.

Karpòs can be contacted by any other entitled party it did not prove possible to identify or contact.

For the photographs: Photos from page 3 to page 14 and pages 36, 37, 55, 79, 80, 91, 92 and103 - CSO Servizi Photos pages 57, 58, 63 and 72 - AssoMela Photo pages 19, 20, 29, 30, 31, 32 and 33 - Oranfrizer Photo page 153 - Sun World Photo pages 86, 111 and 112 - Paolo Bacchiocchi

57 APPLES

All other photographs © Renzo Angelini

69

On the cover: © CSO Servizi

THE LANDSCAPES OF APPLES AND HISTORICAL CULTURES

The editor has attempted to trace all sources, but some remain unknown.

If they are reported, the editor will redress any involuntary omissions or errors in references.

83 PEARS

93

https://twitter.com/KarposMagazine

THE LANDSCAPES OF PEARS AND HISTORICAL CULTURES https://www.facebook.com/karposmagazine1

109

Karpos

Karpòs

PEACHES

alimentazione e stili di vita

www.karposmagazine.net

125 THE LANDSCAPES OF PEACHES AND HISTORICAL CULTURES

137 PLUMS AND APRICOTS

147 THE LANDSCAPES OF PLUMS AND APRICOTS AND HISTORICAL CULTURES

Texts, images, electronic supports or materials will not be returned, unless expressly requested.

Even the partial reproduction of articles and illustrations is forbidden without the express authorisation of the editor; failure to comply will lead to legal measures to quantify any damages.

Although carried out meticulously, editing of the texts cannot imply specific responsibility for any errors or inaccuracies, with the editor simply apologising in advance to both the authors and readers.

Any autographed article exclusively expresses the thoughts of the author and therefore, is his or her personal responsibility. The opinions and thoughts expressed by individual authors in general do not imply any responsibility for the editor, even in the event of plagiarism of printed or online sources.

Karpòs can be contacted by any other entitled party it did not prove possible to identify or contact.

4

FRESHNESS FROM EUROPE DELICIOUS FRUIT AND VEG Europe is an area where fruit and vegetable farming has been deeply rooted in tradition since ancient times.

In fact, thanks to their extraordinary territorial position, which is extremely favourable to growing fruit and vegetables, and an age-old tradition

that has made it possible to pass unique and long-standing experience and know-how down through the generations, countries in the Mediterranean basin have become the world’s leading producers of fruit and vegetables.

5

Italy is the main European producer of fruit and vegetables with peaks of quality and excellence that centre primarily on the production of peaches and nectarines, pears, kiwis, apples, plums and oranges, as well as table grapes, tomatoes and many other varieties.

Thanks to the Freshness from Europe project, the European Union, the Italian government and CSO aim to im-

6

plement a wide range of initiatives targeting the trade and consumers with the objective of increasing global awareness of these products and their supply chain - which are always guaranteed in terms of quality and freshness.

In particular, the target countries of project information activities are the US, Canada, China, Japan and the United Arab Emirates.

Aims of the project According to the recommendations of the Mediterranean diet, eating fruit and vegetables is fundamental for a healthy lifestyle. More specifically, the World Health Organisation now sets the ideal daily dose of fruit and vegetables for keeping healthy

at 400 g. The aim of the Freshness from Europe project is to spread awareness of the qualitative excellence of European products, whose freshness, safety and traceability are guaranteed by rigid European Union food legislation.

7

THE PRODUCTS THAT FEATURE IN THE PROJECT

Peaches and nectarines ties and taste.

Easily recognisable thanks to their sweetness, the colour of their skin and fragrance they really are the fruit of life.

Market availability: April to September.

Grown using integrated production techniques and certified and controlled in all phases of cultivation, peaches and nectarines are selected in varieties boasting unique organoleptic proper-

8

9

Pears The European cradle of production is Italy, in particular an area limited to the provinces of Modena, Bologna and Ferrara in the Po Valley plain in the northern-central part of the country; an area with unique characteristics

that produces unique pears.

The varieties of pear available include Abate Fetel, the ‘queen’ of pears, which is only grown in this area and nowhere else in the world. Market availability: September to May

Kiwis cuses primarily on the green Hayward variety and golden-fleshed varieties, which are becoming increasingly popular on the world market.

Market availability: November to April

In the northern hemisphere kiwi cultivation is mainly concentrated in Italy, the world’s leading producer of the fruit. Grown based on integrated production guidelines, kiwi farming fo-

10

v

Apples tory lends itself to the production of extremely sweet, crunchy and juicy apples that store especially well. They are grown based on rigid integrated production guidelines that safeguard the environment and the consumer.

Market availability: all year

From the renowned European production basin, concentrated in the area around the foothills of the Alps, come apples that in terms of history and tradition are the best Europe has to offer the global market.

The particular position of the terri-

11

12

Oranges The world’s juiciest and most fragrant oranges come from the Mediterranean basin, the cradle of European culture. Designated with Protected Geographical Indication status by the European Union, Sicilian blood oranges are pigmented oranges that only

grow on the island of Sicily.

They are famous worldwide for their goodness and exceptional health properties, thanks to their great vitamin C content and natural antioxidant pigments. Market availability: November to April.

Plums and apricots Apricots were brought to the Mediterranean by the Arabs and originate from China, where they grow spontaneously up to an altitude of 3,000 metres above sea level. The Romans brought them to Italy in 60 B.C. and this ancient fruit has now spread to over 60 countries around the world.

Plums have a dual identity - they can be eaten fresh or dried (prunes).

Plums are available from June to December and grow in warm, temperate climates where the prunus tree enjoys optimal conditions for development.

In Europe, there are over 1,000 varieties that range in colour from golden yellow to deep purple.

13

Processed products As well as the products briefly listed above, the European project aims to increase awareness of so-called processed products.

In fact, in the Mediterranean the tradition of producing fresh fruit and vegetables grown on soil with exceptional qualitative properties has over time also focused on a number of unique processed products designed to

14

enhance cookery around the world.

These range from fruit and vegetable juices, to ripe tomatoes picked under the warm Italian sun, to vegetables grown and immediately selected for preservation using methods that guarantee fresh flavours, as well as health and safety.

initiatives in sales outlets, advertising and PR and corporate communication activities at the leading international trade fairs and online.

Freshness, safety and flavour are the key words that define the value of the top-quality food products that Europe offers the world through promotional

15

ORANGES

THE FRAGRANCE OF RED GOLD, DISTILLED BY THE SICILIAN SUN

The history of citrus fruits is firmly rooted in the Far East and more specifically, in China and neighbouring areas.

It seems that the forefather of all citrus fruits was the pomelo, a large fruit si-

milar to a big grapefruit.

The pomelo is a strong tree that can still be found in tropical Asia; it has evergreen leaves and produces fruit with light, pinkish flesh and lots of seeds.

16

17

the period of Arab domination. The Arabs were able to best exploit orange trees from both an ornamental and dietary point of view, in many cases replacing grape vines with them.

During this period, an early form of industrial transformation of oranges also began to develop with the extraction of essential oils. It was only in the 16th century that the

From this forefather come the three progenitors of modern citrus fruits; in other words, Citrus reticulata, the prototype of mandarins, Citrus medica from which citrons derive and Citrus halimii from which semiunknown citrus fruits derive.

The introduction of citrus fruits to the West and to Sicily in particular can without doubt be attributed to

v Aerial view of Palermo: the citrus orchards near the city

18

pe after the 17th century and were introduced by a Genoese missionary returning from the Philippines.

Awarded PGI status by the European Union, Sicilian blood oranges are the fruit that best identifies the island and are a true emblem of its sunshine, fire and passion and the heat of the volcano on whose slopes they grow.

common Mediterranean orange appeared when, after numerous naval expeditions to the Orient, someone returned with a specimen of the tree that now more than any other characterises Mediterranean vegetation.

Blood oranges on the other hand, which typify Sicilian production in the plain around Catania and the area near Syracuse, arrived in Euro-

19

20

Cultivation methods and product uniqueness to guaranteed exposure to the sun and the special farming techniques used. Production is defended from the main pathologies using integrated protection methods, in respect of the environment and human health.

Pigmented oranges are grown in compliance with age-old traditions, but also following the most recent scientific indications in terms of the type of farming to use, tilling of the soil and pruning, in order to maximise the quality of the fruit, thanks

21

The following varieties are grown: Tarocco

wine red, which are more intense on one side of the fruit; - flesh: completely dark wine red, fairly with a very; - juice colour: blood red given the presence of soluble pigments (anthocyanins) in the flesh and skin.

- shape: oval or spherical, with a more or less prominent base (long or short ‘snout’); - skin colour: neutral orange with some more or less deep ruby red parts, bitter smooth surface; - flesh: amber with red streaks that are more or less intense depending on the area of production and harvesting period; - juice colour: blood red given the presence of soluble pigments (anthocyanins) in the flesh and skin.

Sanguinello

- shape: spherical in the Sanguinello Moscato and Sanguinello Moscato Cuscunà cultivars; - skin colour: more or less deep ruby red with slightly wrinkly skin; - flesh: amber with red streaks that are more or less intense depending on the area of production and harvesting period; - juice colour: blood red given the presence of soluble pigments (anthocyanins) in the flesh and skin.

Moro

- shape: spherical or egg-shaped; - skin colour: orange with streaks of

22 CSO - PERA

23

ORANGES: Cultivation in Europe and TOP 5 Countries (Ha) - Source: EUROSTAT 2012

2013

2014

Spain

310,500

306,300

302,500

Italy

146,800

163,600

163,600

Greece

37,000

49,400

49,400

Portugal

19,800

19,800

19,800

France

3,700

4,200

4,200

522,900

548,100

539,500

Total EU28

v

THE LANDSCAPES OF ORANGES AND HISTORICAL CULTURES

Cathedral of Palermo

Citrus fruits and the landscape in Sicilian culture

cient Rome, in the large villas of the nobility a small urban space filled with citrus trees was a clear sign of distinction.

The first real landscapes given over entirely to citrus trees appeared when

Citrus orchards were once one of the main components of any garden. In an-

24

orchards. In Sicily too, citrus fruit cultivation followed the same development; it first expanded as an aesthetic feature in gardens in the luxurious summer residences of the nobility, but soon be-

irrigation techniques made it possible to establish belts of fields around cities.

Vast parts of Spain and the area around the Gulf of Naples as far as Amalfi were amongst the first to feature vast citrus

25

v

climate and soil, the amount of land dedicated to citrus fruits in Sicily increased rapidly. Unsurprisingly, the fertile area around Palermo has always

came one of the typical features of the cultivated belts of land surrounding built-up urban areas.

Thanks to the particularly favourable

Aerial view of Monreale, inside the cloister and detail of a capital

26

In Sicily alone, by the end of the 19th century, citrus orchards covered 27,000

been known as the ‘Golden Conch’ in reference to the fusion of the importance of the production and cultivation of citrus trees and their aesthetic value.

27

to focus on historical Palermo and the fascinating archaeological remains of Magna Graecia, as well as the fragrance and colours of the citrus orchards that surround the towns.

We could say that thanks to the cultivation of citrus trees, the land and artistic beauty of Sicily have enjoyed one of the most distinctive and typical landscapes shaped by the work of man.

hectares. Subsequently, the charm of landscapes dedicated to orange, mandarin and lemon trees spread rapidly throughout the entire island, creating on a perceptive level those strong emotions that link Sicilian arboreal culture with its art cities, which still surprise visitors to this day thanks to their beauty and harmony. It is almost impossible for modern tourists or visitors not Temple of Segesta

v

28

Selinunte archaeological site

Valley of the Temples, Agrigento

29

FLAVOUR AND HEALTH: function, as they act on the lipid metabolism.

Oranges are available on the market from November to March and are amongst the 10 richest foods in vitamin C. They are considered a super-fruit and as well as being rich in vitamin C, are also packed with folates and vitamin A.

Oranges are often considered the very symbol of a healthy diet.

They are one of the fruits to have been most closely studied due to their potential protective role against numerous illnesses including cardiovascular diseases, tumours and diabetes. Thanks to their particular chemical composition, oranges have a natural fat-burning

30

31

v

PRACTICAL ADVICE 5째 - 7째C, even for up to 30 days, without placing them on top of each other, in order to prevent them from being bruised and beginning to rot.

Choose oranges that are heavy and shiny, with a tight skin that is adherent to the flesh.

They can be stored for some time at

v

32

How to best enjoy them Oranges are ideal as they can be eaten as a hunger-crunching snack and are easy and handy to enjoy away from home. They are excellent freshlysqueezed in juices to enjoy in the morning to get the day off to a great start.

They are also an exceptional ingredient in the kitchen.

33

v

34

Tips from the chef and taste delicious, making them a key ingredient in many meat, fish and vegetable dishes or in desserts..

As well as having exceptional nutritional properties, oranges have extraordinary organoleptic characteristics

Blood orange salad Ingredients for 6 people 5 Tarocco oranges 2 fennel bulbs Oil Salt Chilli pepper Lemon

Preparation method

Peel the oranges and remove the white pith from the segments. Dice.

Finely slice the fennel bulbs.

Season with a dressing of extravirgin olive oil and lemon juice, if possible using Sicilian lemons.

35

36

KIWIS

FLAVOUR AND FRESHNESS FROM NOVEMBER TO MAY. THE SUCCESS OF A PRODUCT THAT CAME FROM AFAR. Kiwis originated in China, in the Yangtze River Valley where they still grow spontaneously. Their Chinese name is yangtao and at the court of the Great Khans it was fashionable to eat

them because of their fresh and aromatic taste and emerald green colour.

In their homeland, yangtao bushes grew wild and were like vines wrapped around other trees.

37

From Britain the fruit seeds reached New Zealand and then the United States, for the first time in 1962, where it was renamed kiwi in honour of the bird that is the national symbol of New Zealand.

The rest of the world only started to become aware of kiwis in the 19th century thanks to a collector from the Royal Horticultural Society of Britain, who sent some fruits and seeds to his homeland.

38

Thanks to the country’s climate and the passion of its farmers, Italy is now the second largest producer of kiwis in the world after China and the world’s leading exporter.

The Hayward variety of kiwi reached Europe in the 1970s and is now primarily grown in Italy, especially in the regions of Emilia Romagna, Lazio, Piedmont and Veneto.

39

The varieties of kiwis grown in Europe In recent years the range of kiwi varieties grown in Europe has expanded and now focuses on both green and golden-fleshed varieties of the A. deliciosa and A. chinensis species.

These are now grown alongside the Hayward variety, thus increasing the period of market availability and the ripening calendar.

40

41

KIWI: Cultivation in Europe and TOP 5 countries (Ha) - Source: EUROSTAT 2012

2013

2014

23,900

23,800

23,000

Greece

7,300

7,600

7,800

France

4,000

3,800

3,800

Portugal

1,700

2,100

2,300

Spain

1,400

1,400

1,500

38,300

38,700

38,400

Italy

Total EU28

Cultivation methods and product uniqueness

In terms of health and hygiene, Europe applies the most advanced integrated production techniques to kiwis, limiting the use of phytosanitary products to the amount strictly necessary.

In Europe and in particular in north and central Italy where production is concentrated, kiwis are grown by drawing on all the know-how and experience gained over centuries of fruit farming in these regions, which have determined a unique ability in producers. Kiwis are grown following specific production guidelines designed to ensure excellent quality and health and safety.

Exceptional quality is ensured by applying the most advanced techniques in terms of production, fertilization, working the land and pruning so that the fruits grow uniformly and harmoniously.

Fruit setting

Blossoming

42

43

Fruit growth

THE LANDSCAPES OF KIWIS AND HISTORICAL CULTURES

THE LANDS OF KIWIS: WHAT TO SEE AND WHAT TO EAT VERONA fering an extraordinary natural spectacle that frames Lake Garda, the Verona plain and the Valpolicella area.

It is difficult to pick a cultural and ar-

Verona is one of the main kiwi producing areas in Europe. It is a territory rich in history and traditions where kiwi farms mingle with vineyards, of-

44

Aerial view of Verona

Duomo

The Adige River winds through the old town centre of Verona

world some recommendations to help them fully appreciate the close link between a product and its territory of origin.

tistic itinerary when there is such a vast selection of wonderful things to choose from, but the Freshness project aims to offer its contacts around the

45

JULIET’S BALCONY wer, the house and its famous balcony have always attracted lovers from all around the world.

As described by William Shakespeare in Romeo and Juliet, Juliet’s house can still be visited in Verona. Situated in Piazza delle Erbe, near Lamberti To-

Juliet’s house

46

the Tomb of Juliet. These are the most important artefacts dating from the life of the town’s famous lovers.

Monuments dating from the time of Romeo and Juliet include the courtyard of the Old Market, the Brà Gates and Romeo’s House, as well as

47

ARENA OF VERONA The arena is a Roman amphitheatre in the old town centre of Verona and along with the figures of Romeo and Juliet, is the icon of the city. It was built as a venue for entertaining locals with

48

performances by gladiators and was a place where animals and all kinds of wild beasts could be admired. Over the years it has continued to consolidate its position as a symbol of the city.

Thanks to the concerted efforts and passion for opera of local tenor Giovanni Zenatello, in 1913 the arena was used as the largest ever open-air am-

phitheatre and to this day, during the summer, it hosts a famous opera festival and many singers and bands have hosted concerts here too.

49

LAKE GARDA Lake Garda is the largest lake in Italy with a total surface area of 350 km².

Overlooked by Mount Baldo, it has one main tributary, the Sarca River, flowing into the lake from the north with the Mincio River flowing out of it in the south. Famous monuments dating from Roman times line the lake, including the Grottoes of Catullus, the ruins of a Roman villa built between the end

50

of the 1st century B.C. and the 1st century A.D. in Sirmione and the castles and mediaeval villages of the Scaligeri family. These are surrounded by lands that were the theatre of bloody battles in the 19th century. The microclimate here, which is extremely favourable to Mediterranean produce like vines and olives, has also created favourable conditions for the spread of kiwis.

Grottoes of Catullus

51

Sirmione

FAENZA (RA) exports, this area is the cradle of fruit growing in Europe and kiwis are the undisputed leaders.

In the Po River Valley near Faenza, European cultivation of kiwis began in the 1970s.

A pioneer in terms of production and

52

53

International Ceramics Museum. The largest collection of ceramics in the world.

FAENZA CATHEDRAL Faenza cathedral, the town’s main religious building, is dedicated to St. Peter Apostle and is situated on the eastern side of Piazza della Libertà , in the heart of the mediaeval city.

54 The Cathedral

54

FLAVOUR AND HEALTH Kiwis are refreshing, thirst-quenching and diuretic. They are one of the 10 foods with the highest vitamin C content, considered essential for the correct

functioning of the immune system and a powerful antioxidant.

Kiwis also have a good fibre content, which is key to combating constipation.

55

PRACTICAL ADVICE When fully ripe they are a great natural snack; simply cut in half and scoop out with a teaspoon.

Kiwis ripen after harvesting if they are stored at room temperature and if necessary, alongside other fruit, such as apples or pears, which help them ripen.

56 v

Tips from the chef Kiwis are easy to use in the kitchen, in both savoury and sweet dishes.

They are excellent in fruit salads, where

they offer wonderful colour to the dish.

They are also perfect in sweet dishes, such as a simple kiwi tart.

Kiwi tart Ingredients for 8 people 300 g flour 4 kiwis 1 whole egg 1 egg yolk 150 g butter 150 g caster sugar 1 jar peach or apricot jam

Preparation method

Make a well in the flour and add the sugar in the centre along with the softened butter, cut into pieces, and the eggs. Knead the ingredients together quickly to form a uniform pastry.

Shape into a ball, wrap in cling film and allow to rest in the fridge for at least 30 minutes.

Grease and flour a 24 cm tart tin, roll out the pastry and line the tin. Cover the pastry with a sheet of baking paper and place dried beans on top of the paper to weigh down the pastry and stop it rising too much. Place in a pre-heated oven at 180째C and bake for about 20 minutes.

When the tart is baked, allow to cool then spread the peach jam uniformly over the base. Complete by covering the entire surface with sliced kiwis.

57

58

APPLES

CRUNCHY, JUICY, ONE FOR EVERY TASTE: OVERLOOKING THE ALPS, APPLES TAKE ALL THE FLAVOUR OF THE SUN Apples originated on the mountains of central Asia, in what is now Kazakhstan. Through the Middle East, apples reached Egypt, Greece and

Italy where the largest production in Europe is now concentrated.

Favoured by history and geographical position, apples from the Adige

59

Valley soon began to be exported.

In fact, special couriers took fresh and preserved fruit to the Austrian courts.

60

Later, the varieties that could be preserved for longer were sent to Russia, to the court of the Tsars.

The growth of the modern fruit ex-

port trade dates from 1867 when the Brennero railway was inaugurated. Along with the canalisation of the Adige River, this was the biggest

change in direction of a reorganisation of agriculture in favour of fruit farming.

61

Aerial view of the Adige River Valley

The particular territory of the Italian Trentino Alto Adige area has ensured that Italian apples have

been awarded five quality certificates, including four PGI and one PDO recognition.

Apple orchards in the Venosta Valley

62

European apples of Alpine origin are not only the result of unspoilt nature, but an important part of the

tradition and culture of the territory that has ensured that over the years incomparable quality has taken root.

63

Cultivation methods and product uniqueness lity: Golden Delicious apples are extremely crunchy and juicy, Canadian Rennet apples vary in consistency and flavour depending on when they are eaten and range from crisp, crunchy and decidedly sharp to soft and sweet, Red Delicious apples are softer have a predominantly sweet taste.

European Alpine apples are grown following the latest and most advanced agronomic techniques, in respect of the environment and human health and in line with centuries-old traditions that are deeply rooted in the history of Europe.

The varieties have recognisable peculiarities in terms of preservabi-

64

65

Apple varieties have many other cultivars to suit all tastes and every season.

Idared Elstar Pinova Pink Lady速 Kanzi速 Rubens速 Jazz速 Modi

Royal Gala Gala Fuji Granny Smith Braeburn Jonagold Topaz Morgenduft Winesap

66

67

68

69

APPLES: Cultivation in Europe and TOP 5 countries (Ha) - Source: EUROSTAT 2012

2013

2014

France

1,169

1,576

1,444

Germany

972

804

1,116

Hungary

750

585

920

Italy

1,939

2,122

2,456

Poland

2,900

3,170

3,750

10,095

10,929

12,568

Total EU28

THE LANDSCAPES OF APPLES AND HISTORICAL CULTURES

Aerial view of the Venosta Valley

Arc where, in a series of valleys with very disjointed and tormented orography, fruit orchards are framed by

The most fascinating and significant apple landscapes in Europe and perhaps the world lie in the Alpine

70

high peaks, often topped by ancient castles or fortresses. In the Trentino Alto Adige area above all, the lan-

dscape dominated by apple trees is particularly beautiful all year round; in spring the expanse of green leaves

71

Castel Juval

Laimburg Research Centre

72

is dotted here and there with pink and white flowers, in summer the tops of the trees are bathed in sunlight, in autumn the palette of colour ranges from infinite shades of yellow and red and in winter the dark features of the trees are brightened by the candid colours of the fog and snow.

It would not be an exaggeration to say

that the typical landscape of both extensive and intensive apple farming in the Aosta Valley and the aforementioned Trentino Alto Adige, as well as having great independent production importance, is a significant aesthetic and cultural component of the territory’s tourism offer.

In fact, for years the so-called ‘flavour

73

Apple production in the Non Valley, Trento

74

75

routes’ have been proving extremely popular with visitors. They feature landscapes created by the apple trees and vines of the Trentino dotted here and there with ancient villages and

the beautiful architecture of castles, churches and monasteries that bear witness to the area’s great artistic and historical wealth .

Castel Thun, Trento

76

Sanctuary of San Romedio in Sanzeno, Trento

77

PIEDMONT Apple farming in Piedmont has an ancient and glorious history that began in the Middle Ages when monastic orders grew and improved the varieties that had survived the Barbarian invasions.

In the 18th century, thanks to farmers who crossed the Alps in search of work, new grafts and growing techniques arrived from France. In the early 20th century, Piedmont already had thousands of varieties and today is present on the market with cultivars that owe their exceptional quality to the territory on which they grow.

One of the most characteristic areas for the production of apples in Piedmont is between Pinerolo and Cavour, considered one of the most beautiful

and typical zones in the region and one that has been dedicated to fruit farming for centuries.

Thanks to the skill of farmers and agriculturists, who have handed their know-how down through the generations, this area now boasts one of the best fruit productions in northern Italy. The countryside here is generous, welcoming all visitors with the inebriating fragrances of trees in bloom (apples, as well as pears, apricots and cherries). A wonderful ‘apple road’ exists in this part of Piedmont that extends for 63 km and can be crossed by bicycle or on horseback, along paths and lanes (all well marked) and across fields, hills and wo-

Aerial view of Turin

78

Superga

ods that link Pinerolo to Cavour, two cornerstones of apple production.

In this area, as well as careful preservation of ancient local varieties, advanced apple farming methods are also practiced, with great focus on new varieties from all over the world. The production zone of the so-called ‘Cavour varieties’ includes the municipality of Cavour and surrounding areas in the provinces of Cuneo and Turin. The apples are stored using traditional refrigeration methods, although there is particular focus on the importance of temperature and humidity so that the peculiar characteristics of these varieties are not altered.

79 Staffarda Abbey (CN)

FLAVOUR AND HEALTH: Apples are ideal at the end of a meal as they boast good fibre content; almost twice as much as cherries and about three times as much as strawberries. Apples are 83% water and an excellent source of hydration. They contain 6 - 14% of simple sugars - fructose and glucose - which unlike complex sugars (such as starch) are quickly absorbed by the body providing it with energy. These characteristics mean it is one of the first foods given to new-born babies after their mother’s

80

milk. Apples also contain vitamins, mineral salts and 5 antioxidants that help combat free radicals and are filling without being heavy.

Apples are one of the 10 foods richest in vitamin C and for this reason are considered essential for the correct functioning of the immune system, as well as being a strong antioxidant.

PRACTICAL ADVICE Once purchased, apples can be stored for up to 6 weeks in the fridge. They should be kept away from leafy vegetables because apples, like bananas, pears and melons, naturally produce ethylene, a gas that speeds up ri-

pening and can shorten the storage life of leafy vegetables. On the other hand, they are excellent to store with kiwis and persimmons as, again due to ethylene, they favour ripening

81

How to enjoy tural way of staving off hunger pangs.

Their taste and fragrance make them ideal for eating cooked too or added to sweet or savoury dishes.

Apples are an excellent fruit snack and are easy to eat, even whole; simply wash and peel, if preferred. They are excellent mid-afternoon and are a na-

82

Tips from the chef Apple and mandarin marmalade cake Ingredients for 6 people 300 g flour 160 g sugar 100 g butter 4 apples 4 eggs 1 sachet baking powder 100 ml milk 1 jar mandarin marmalade

Preparation method

Peel and slice the apples then drizzle them with a little lemon juice to stop them turning black and spoiling the look of the cake.

Beat the eggs and sugar until light and frothy, then add the softened butter in pieces, the milk and the sieved flour.

Mix together well then add the sieved baking powder and continue to mix until the cake batter is smooth.

Pour half the mixture into a greased tin and place half the sliced apples onto this first layer. Spread the marmalade on top of the apples. Pour the rest of the mixture on top and end with another layer of apples, laid out in a sunburst pattern.

Place in a pre-heated oven at 180째C for 30 minutes.

For a sweeter version, sprinkle a little caster sugar on the cake before baking.

83

84

PEARS OF Emilia-Romagna

SWEETNESS AND GREAT FLAVOUR FROM SEPTEMBER TO MAY Thanks to paleontological artefacts it has been possible to establish that pears have existed in Italy since ancient times. In fact, probably from as early

as 4,000 years ago the fruit was enjoyed by men and pears are believed to have been grown in Magna Graecia, over 350 years before Christ.

85

In the Roman era, pear production began to expand considerably throughout Europe, in particular in Bel-

86

gium and France, whilst in northern Italy the cultivation of fruit trees was not yet practiced extensively. In fact,

only much later did agronomists begin to focus seriously on this sector and it wasn’t until the early 20th century

87

that the production of pears took hold throughout northern Italy, in particular in Emilia-Romagna, now the cradle

of pear production in Europe.

Grown in an area that includes the provinces of Ferrara, Modena, Bolo-

88

gna and Ravenna, in 1998 Emilia-Romagna pears gained PGI recognition from the European Union, designed

to protect the uniqueness of these fruits, along with characteristics like sweetness, juiciness and freshness.

89

For Emilia-Romagna pears, PGI designation is a guarantee of: and controls carried ☛ Selection out in all production phases by

☛ Provenance and typicality methods that safeguard ☛ Farming the environment and health

an accredited body, based on a specific set of guidelines

90

91

PEARS: Cultivation in Europe and TOP 5 countries (Ha) - Source: EUROSTAT 2012

2013

2014

Italy

34,200

31,500

30,100

Spain

25,500

24,200

23,600

Portugal

11,200

12,000

12,000

Poland

10,900

9,500

9,200

Belgium

8,600

8,900

9,100

123,300

120,500

117,700

Totale UE28

The varieties recognised under Emilia-Romagna PGI designation:

1 5

6

1 Abate Fetel: the best variety, fine and consistent, juicy and sweet 2 Conference: firm and at the same time juicy, sweet and delicate

3 Decana del Comizio: compact, sweet and aromatic, but at the same time acidic

92

4 2

3

4 William: juicy, soft and sweet

5 Max Red Barlett: juicy, sweet and refreshing 6 Kaiser: fine, bitter-sweet and grainy on the palate

93

THE LANDSCAPES OF PEARS AND HISTORICAL CULTURE THE LANDS OF PEARS: WHAT TO SEE AND WHAT TO EAT The Po River Valley has always been one of the most intensely-farmed, macro-agricultural areas in the world.

This has ensured the landscape is closer to the idea of a huge garden, carefully tended with great expertise

94

Crossing the Via Emilia from Modena to beyond Bologna and heading into the provinces of Ravenna and

and respect for the idea of a romantic landscape, often idealised by great poets and writers.

95

The agricultural landscapes in the areas of Modena and Ferrara are dominated by pear trees, grown intensively and in an orderly manner, on vast plots of land. Since the time of the Estensi family, the noble rulers of the duchies that gave their name to

Ferrara, it is impossible to not be touched by the charming landscape that ranges from views of one of the most developed forms of farming in the world, to the exquisite beauty of towns and cities that boast monumental history and traditions.

Pomposa Abbey

96

Comacchio

Mesola Castle

97

Aerial view of the city of Ferrara

98

99

the lands that covered the current provinces, the large and small orchards of pear trees, as well as other fruit trees,

that surrounded the towns and cities have become an integral part of the particular charm of the landscape,

Aerial view of Carpi

100

providing a natural backdrop that fits in well with the art and material culture of a lifestyle that has always

combined functionality and industriousness with beauty.

Aerial view of Mirandola

101

102

Ghirlandina Cathedral in Modena

103

FLAVOUR AND HEALTH: Rich in natural sugars, pears are sweet yet at the same time ideal for any diet.

In fact, a medium-sized fruit (approx.

160 g) contains only 100 calories. Pe-

ars are also an important source of fibre, potassium and vitamin C, key to boosting the body’s immune system and protecting it from free radicals.

104

PRACTICAL ADVICE • Buying: pears are ripe when the flesh is slightly soft to the touch at the base of the stalk.

• Storing: Emilia-Romagna pears PGI should be stored in a paper bag at room temperature for two or three days or in the bottom part of the frid-

ge (5-7°C) for about seven days, again in a normal paper bag.

• Season: pears are available on the market from 10 September to 31 May.

105

WHY CHOOSE EMILIA-ROMAGNA PEARS PGI THE IMPORTANCE OF THE TERRITORY Which of the territory’s characteristics favour production of Emilia-Romagna pears PGI? Emilia-Romagna pears PGI have found an ideal environment in the Po Valley area since cultivation be-

gan there in the early 20th century. The lands on which cultivation developed are peculiar as they are the flood plains along the Po River.

Furthermore, the climate in this area - cold and foggy in winter and extremely hot and sunny in summer - gives pears specific and unique phenotypical characteristics such as

106

for example, the rough skin of Abate pears.

However, the element that primarily characterises the production of pears in the typical zone of EmiliaRomagna is the fruit farming tradition of local producers, along with the great know-how and experience of farmers.

Pears are extremely versatile in the kitchen; they are excellent eaten fresh, but also cooked or served with other ingredients, both sweet and savoury. Unsurprisingly, they have always been popular served with cheese.

107

The strengths of Emilia-Romagna pears Emilia-Romagna is the European cradle of pear production; thanks to the characteristics of the territory and the tradition of all operators in the sector pears grown in this region have a flavour, shape and sweetness that make them unique and popular throughout Europe.

Delicious, fresh and versatile, Emilia-Romagna pears have always been synonymous with quality, excellent flavour and an unmistakeable taste.

Furthermore, the production guidelines ensure strict production standards for consumers and are a guarantee of quality.

PGI: Protected Geographical Indication PGI products are closely linked to the territory of provenance and have well-defined and guaranteed characteristics.

108

Tips from the chef Pears are extremely versatile in the kitchen: they are excellent eaten fresh, but also cooked or served with other ingredients, both sweet and savoury.

Gourmets have always recommended eating pears with a selection of cheeses and honeys.

Pear, Parmigiano Reggiano PDO and Balsamic Vinegar of Modena PGI salad Ingredients for 4 people 1 head of lettuce 1 or 2 very ripe Abate Fetel pears 10 walnut kernels 1 small bunch of rocket 150 g Parmesan cheese extra-virgin olive oil traditional balsamic vinegar of Modena

Preparation method

Wash the lettuce carefully, tear into small pieces and place in a large salad bowl. Wash the pears, peel, dice and add to the bowl.

Add the coarsely chopped walnut kernels.

Tear up the rocket and add. Add flakes of Parmigiano Reggiano PDO cheese, a drizzle of extravirgin olive oil and balsamic vinegar and toss well. Serve and enjoy.

109

110

PEACHES AND NECTARINES OF ROMAGNA THE TASTE OF SUMMER Peaches in history The introduction of peaches to Europe is attributed to Alexander the Great following his expeditions against the Persians although, according to

others they were introduced by the Greeks from Egypt and yet another theory is that they were introduced to the West by the Chinese.

111

Since then Emilia-Romagna has always played a key role in farming of this fruit compared to other Italian regions. In fact, in December 1997 peaches and nectarines from this region were awarded Protected

In Italy, Emilia-Romagna became the benchmark for Italian fruit farming between the late 19th and early 20th century. This was especially true with regard to peaches, first planted in 1898 in Massa Lombarda.

112

Geographical Indication by the European Union.

Produced based on specific guidelines that focus on the requisites of health and safety, quality and flavour, peaches and nectarines of Ro-

magna PGI ripen between June and September. They have either white or yellow flesh and boast incomparable characteristics of sweetness, freshness and juiciness and an intense fragrance.

113

FOR PEACHES AND NECTARINES OF ROMAGNA, PGI DESIGNATION IS A GUARANTEE OF: • Meticulous controls of all production phases

• Harvesting at the right level of ripening • Health and safety guaranteed by an integrated system of production

114 CSO - PESCA

A UNIQUE RECOGNITION PGI peaches from Portugal, on the other hand, nectarines of Romagna are the only ones in Europe that can boast PGI status.

Whilst for peaches European recognition has also been awarded to production in other countries, such as Rodakina Naussas PDO peaches from Greece or PĂŞssego da Cova da Beira

115 CSO - PESCA

PRACTICAL ADVICE

☛ BUYING:

Peaches are ripe when the basic colour is yellow and they feel soft when pressed gently with the palm of the hand.

The fragrance is intense and characteristic.

116

Nectarines can also be eaten when less ripe, when the consistency is still compact and still crunchy. An intense fragrance is very important.

117

CSO - Pesca

☛ STORING:

suspend the ripening process. Only when the fruit is ripe and ready to eat can it be stored in the fridge for a few days longer.

We recommend storing peaches and nectarines in a paper bag at room temperature for 2 or 3 days. Bags should not be placed in a fridge as this would

118 CSO - PESCA

☛ SEASON:

is mainly concentrated in the period from the end of July through to the end of August.

Peaches and nectarines PGI are available on the market from 15 June to 30 September, but the offer

119 CSO - PESCA

WHY CHOOSE PEACHES AND NECTARINES OF ROMAGNA PGI? Eating sweet, juicy and tasty fruit is without doubt a delight on warm summer days, as well as being an authentic cure-all against skin ageing and loss of tone and energy. From Romagna, a

land that given its traditions and cultural vocation has always produced great quality fruit, come peaches and nectarines with Protected Geographical Indication designation. This is a

120 CSO - PESCA

European recognition that guarantees the uniqueness of the fruit and underlines its close links to the territory of origin that, thanks to its particular en-

vironmental characteristics and the historical tradition of producers, makes it possible to achieve excellent levels of quality.

121 CSO - PESCA

Peaches and nectarines of Romagna PGI are only produced in the typical area, which covers the provinces of ForlĂŹ-Cesena, Ravenna, Ferrara and Bologna. They can be recogni-

122 CSO - PESCA

sed thanks to a sticker that certifies their origin and the production chain they have followed: in fact, all producers are on a special register.

They are grown following integrated production methods with low environmental impact and using cultivation techniques that exalt their organoleptic properties and taste. They

can only be put onto the market after a meticulous control of the supply chain, certified by a body accredited by the Italian Ministry of Agriculture and Forestry (Mipaaf ).

123 CSO - PESCA

FLAVOUR AND HEALTH So sweet and juicy, peaches and nectarines offer numerous health benefits as they are rich in vitamin C, beta-carotene and potassium that strengthen the immune defences and

have important antioxidant properties against free radicals.

Suffice to think that a medium-sized peach provides 10% of the daily recommended dose of vitamin C.

124 CSO - PESCA

125

PEACHES: Cultivation in Europe and TOP 5 countries (Ha) - Source: EUROSTAT 2012

2013

2014

Spain

51,300

51,500

50,700

Italy

50,600

49,700

48,100

Greece

32,200

37,900

42,800

Hungary

5,500

5,400

5,400

France

6,400

5,800

5,300

162,700

164,800

165,700

Total EU28

THE LANDSCAPES OF PEACHES AND HISTORICAL CULTURES Peach trees became a feature of the Italian landscapes around the 6th century A.D. Byzantine papyruses from the period make reference to the term ‘persiceta’ (field of peach trees) to indicate plantations of trees present in both urban and suburban areas. From

126

then and until the end of the 19th century, peach trees spread throughout all Italian regions, popular both for their ornamental properties in gardens and in small country fruit orchards.

In the early 20th century, particularly in Emilia-Romagna, they were far-

med on increasingly larger areas of agricultural land. Today, entire zones around the cities of Ferrara, Imola, Ravenna and ForlĂŹ are dedicated to the growing of peaches and nectarines PGI. When the trees blossom, the landscape expresses all the joyfulness

and fresh beauty of the colours of the flowers, which enhance the historical treasures of the territory. This is particularly true in Ravenna, home to truly unique archaeological monuments linked primarily to the Byzantine culture and mosaics.

127

128

RAVENNA Ravenna has the origins of a piledwelling civilisation and grew up on a group of small coastal islands between the sea and the marshes. Having become an ally of Rome, in the year 89 B.C.

Augustus stationed a fleet here to defend the Adriatic Sea and commissioned the building of the port of Classe.

After the fall of Rome, Ravenna became the capital of the Western Empire

CSO - Pesca

129

Basilica of Sant’Apollinare in Classe

(403-476 A.D.) under Emperor Honorius and Galla Placidia.

It was then the seat of the Barbarian kings, Odoacer and Theodore, who ruled until 540 A.D. The most important

monuments are those built in the 5th and 6th centuries, bearing witness to the city’s period of greatest splendour when the architecture of Ravenna marked it out as a capital city.

Built in the first half of the 6th century by Giuliano Argentario, the Basilica of Sant’Apollinare in Classe is famous for its architectural

130

structure and striking mosaics. It stands five kilometres from the city, in the ancient port of Classe.

Mosaics in the Basilica of Sant’Apollinare in Classe

131

The Basilica of San Vitale is a church with a hexagonal layout, built by

132

Giuliano Argentario and consecrated in 548 A.D. It is one of the most

beautiful monuments in Christianity given its architectural uniqueness

and the beauty of the marble, capitals and mosaics that adorn it.

133

The Mausoleum of Galla Placidia is a memorial monument with a Latin-cross layout, built by Galla Pla-

v

134

cidia in the early 5th century A.D. Its mosaics are amongst the oldest and best preserved in Ravenna.

wrote The Divine Comedy and died in 1321.

In Ravenna, don’t miss the tomb of the great poet Dante Alighieri, who

135

How to enjoy Peaches of Romagna PGI reach their optimal flavour when fully ripe: the skin should be taut, the flesh soft and juicy and the fragrance intense.

If peaches are not yet fully ripe, we recommend storing them for a few days at room temperature in a paper bag and then placing in a frid-

v

136

ge, where they can be kept for a few more days.

Nectarines of Romagna have the same characteristics in terms of storage, but are generally eaten when a little crunchier to the bite. They are also popular with younger consumers who see them a delicious fruit snack as they are so easy to eat.

Tips from the chef Bring to the boil then cook for about 3 minutes until the sugar has melted completely.

Turn off the heat and allow the sugary water to cool.

Peel the peaches, cut into pieces and blend, adding the lemon juice.

Then quickly whisk the egg white with a fork and add to the mixture.

Add the blended fruit to the cooled syrup and pour into an ice-cream machine to blend for the amount of time necessary to achieve the desired consistency.

Decorate the peach sorbet with a few sprigs of mint and serve.

Peach sorbet is ideal in summer as a fresh, light dessert to finish off any meal with a hint of sweetness.

Peach sorbet

Ingredients for 4 people 800 g ripe peaches 300 g sugar 250 ml water 1 egg white 1 lemon

Preparation method

Place the water and sugar in a pan over a low heat, stirring occasionally.

137

v

138

PLUMS AND APRICOTS MEDITERRANEAN FLAVOUR Plums Colourful, sweet and juicy, plums are a fruit with a dual identity: fresh and dried or cooked. Available in Europe

from June through to December, they grow in warm and temperate climates from the prunus, a shrub of the Ro-

139

sacee family that is the result of a successful marrying of a wild plum tree and a cherry tree. Plums are divided into two large groups: - Euro-Asiatic with the stone detached from the firm, compact flesh; - Chino-Japanese, with juicier flesh.

Plums originated in Asia and the va-

140

riety still called the damson or damascene originally came from Syria, hence its name derived from the city of Damascus; it was already well known at the time of the Etruscans.

Immediately after this period it became one of the most precious fruits in Roman cuisine and it was the Romans

introduced them to the rest of Europe around 1200 A.D., initially in France, then Germany and then to other countries. Today in Europe there are more than a thousand varieties, with colours ranging from yellow to dark purple.

that introduced the fruit to all parts of the Mediterranean from 150 B.C. onwards. Unsurprisingly, Petronius mentioned plums as one of the delicacies at the Banquet of Trimalchio.

It was the Christian cavaliers on their return from the First Crusades that

141

Apricots Apricots reached the Mediterranean thanks to the Arabs who brought them from China and the vast territories of Central Asia - where they had been grown since the year 3000 B.C. - in the 1st century A.D. However, according to some agricultural histo-

142

rians apricots were brought to Europe immediately after the expedition of Alexander the Great to Asia and spread quickly throughout the entire continent thanks to its resistance to cold climates.

In fact, the tree grows spontaneously

even on the Himalayas at around 3,000 metres above sea level, thanks to the resilience of the trunk to rigid climates. It seems certain that the Romans introduced apricots to Italy from around 70-60 B.C., but their spread throughout the Mediterranean

basin was subsequently consolidated by the Arabs. In fact, the word apricot even derives from the Arab word albarq큰q. Today, this ancient fruit can be found in over 60 countries around the world and grows well in relatively dry, warm or temperate climates.

143

Cultivation methods and product uniqueness Plums There all lots of different plum types and categories: European plums are more resistant to the cold and the trees also require relatively low temperatures (it is harder to grow them in warmer climates), whilst ChinoJapanese plums have opposite needs with better resistance to higher temperatures. There are obviously other differences between the species too, including differences from the point of view of botanical characteristics.

For example, European plums have thicker, oval-shaped leaves that are dark green and with a slightly velvety underside. The flowers, which appear before the leaves, are white whilst the plums produced are usually oval and vary in colour from yellow to green, to red, to bluish-purple. Chino-Japanese plums on the other hand have thin,

light green, lancet-shaped leaves and white flowers that bloom earlier than European species. The fruit produced is usually rounder in shape, with the colour varying from yellow, to red, to black-blue. Plum trees are grown all over the world, but particularly in Asia, Europe and North America; Italy and France are the main producers in Europe. The plum varieties available today guarantee a wide range of different fruits to suit all tastes and range from dark purple, Chino-Japanese type plums with yellow flesh, to others with red pigmented flesh and red skin and yet others with green-yellow skin and yellow flesh. Meanwhile, typically European varieties are either oblong or round in shape and store extremely well - in some cases they can be kept for up to 30/40 days after picking.

144

145

PLUMS: Cultivation in Europe and TOP 5 countries (Ha) - Source: EUROSTAT 2012

2013

2014

Romania

68.500

68.000

66.600

Spain

16.600

16.600

17.000

France

18.200

17.400

16.000

Poland

19.300

16.500

15.300

Italy

12.500

12.400

12.300

167.100

162.300

157.300

Total EU28

Apricots Over 50% of the world’s apricots are produced in the Mediterranean area and Italy is the leading producer in Europe with 230 million kg (24% of total European production), followed by France and Spain.

The types of apricot now available on the market are the result of great innovation in terms of varieties and adaptation to consumer tastes.

In recent years, the most popular cultivars have become those with skin that has large areas of red, ap-

preciated thanks to their appearance, as well as their flavour.

Thanks to research carried out over the years, apricots have improved considerably in terms of taste, flavour and shelf life.

Extension of the ripening calendar, which now runs from the end of May to early September, double the period compared to a few years ago, offers a great opportunity to increase production and the commercial offer on all markets concerned.

146

147

APRICOTS: Cultivation in Europe and TOP 5 countries (Ha) - Source: EUROSTAT 2012

2013

2014

Spain

18,400

20,300

18,500

Italy

18,400

17,500

17,600

France

13,800

12,700

12,200

Greece

4,700

6,500

7,100

Hungary

4,300

4,400

4,400

Total EU28

69,500

70,800

68,800

THE LANDSCAPES OF PLUMS AND APRICOTS AND HISTORICAL CULTURES

Vignola, near Modena

Since the 1st century A.D. plum and apricot trees have spread quickly, though discreetly, throughout Italy along with other fruit trees.

However, in some territories the presen-

ce of fruit trees has dominated and influenced the perception of the landscape.

Basically, the areas where plum and apricot farming is concentrated and where top-quality fruit is produced are Emi-

148

Sant’Apollinare in Classe, Ravenna

lia, in particular the agricultural zone of Vignola, and Campania. Vignola is famous above all for its ancient castle, which overlooks the small provincial town. From its imposing walls, looking

out beyond the tops of the town’s houses, it is possible to admire a well-organised, industrious agricultural landscape where cherries, plums and apricots dominate.

149

CAMPANIA From the point of view of artistic and archaeological treasures, few agricultural landscapes can compare in terms of beauty with the areas of Campania on which plums and apricots are grown.

Indeed, they stand alongside works of art like the Temples of Paestum or the remains of the ancient Roman city of Pompeii. Although enriched with ma-

gnificent works of art, the landscape has often been neglected. However, we must acknowledge that when agriculture is done correctly in Campania, production is second to none. It is easy to see that fruit trees, such as plum trees and apricot trees, thrive here producing fruit that is wholesome and genuine.

150

Paestum

Pompeii

151

BASILICATA unique thanks to its configuration and contrasting landscapes. In 1993 it was placed under the protection of UNESCO and became a World Heritage Site.

Over the years, Matera and its stones have become a popular tourist destination. It is a city with caverns and farmhouses carved out of the rock, with entrenched villages and churches standing on rocky spurs and the cathedral basilica affording spectacular views of Sasso Barisano.

It is a city of miracles, a touch of the Holy Land in Basilicata, and will be a European Capital of Culture in 2019.

Fruit production in this area is mainly located around the town of Metaponto, with a great offer of summer fruits, including apricots and plums. Indeed, three-quarters of agricultural land given over to fruit production in the Lucania region is in the Metaponto area.

In this area fruit farming is at the very cutting-edge of production, but this is a territory that is also rich in history and traditions that accompany development.

Basilicata is a land rich in miracles and surprises and a shining example of this is the city of Matera, which is

Matera

152

Metaponto

153

PRACTICAL ADVICE Plums Choose your favourite type of plum, according to individual taste, focusing on two fundamental aspects; the colour of the skin, which should be deep and shiny, and the consistency of the

flesh, which should be firm, but not hard. Finally, the external bloom that characterises certain varieties should be intact, indicating that the fruit has been handled very little.

BLACK DIAMOND速

154

Apricots For good apricots, choose those with flesh that is firm, but not hard (a sign the fruit is still unripe). The fruit should therefore be soft, but not give excessively under light pressure.

Favour clean, healthy-looking apri-

cots that are velvety to the touch and pleasantly fragrant. Ripe fruit can be stored in the fridge in a plastic container or punnet for a few days before enjoying.

155

FLAVOUR AND HEALTH Plums and apricots can be eaten frequently at any time of day, even between meals as a hunger-crunching snack.

Plums are packed with healthy and beneficial substances; they are rich in fibre, simple sugars and natural antioxi-

156

dant phytochemical compounds.

Apricots are rich in beta-carotene, simple sugars and vitamin C. Their sweetness and the consistency of the flesh make them a thirst-quenching and satisfying fruit without adding too many calories.

FLAVOUR AND HEALTH Plums and apricots can be eaten frequently at any time of day, even between meals as a hunger-crunching snack.

Plums are packed with healthy and beneficial substances; they are rich in fibre, simple sugars and natural antioxi-

156

How to enjoy dant phytochemical compounds.

Apricots are rich in beta-carotene, simple sugars and vitamin C. Their sweetness and the consistency of the flesh make them a thirst-quenching and satisfying fruit without adding too many calories.

Plums and apricots are delicious in sweet recipes, fresh desserts, smoothies and ice-creams.

Plums are also excellent in savoury dishes, particularly as an accompaniment for fresh or cured meats.

Apricot and yoghurt cake Ingredients for a 22 cm cake 450 g fresh apricots 270 g 00 superfine flour 200 g caster sugar 200 g natural yoghurt 3 medium eggs 1 teaspoon natural vanilla extract 1 sachet baking powder 80 ml corn oil brown sugar

Preparation method

Beat the eggs and sugar together until light and frothy. Add the yoghurt and mix well. Incorporate the corn oil and vanilla extract too. Gradually add the flour, one tablespoonful at a time, and then the baking powder.

Wash and dry the apricots. Chop half the apricots and slice the other half. Add the chopped apricots to the cake batter, mix and pour into a greased and floured tin.

Smooth the cake batter, decorate the surface with slices of apricot and sprinkle with brown sugar.

Bake the apricot and yoghurt cake at 180째C for about 40 minutes.

Once baked, allow to cool and serve.

157

Fre shne ss from Europe de l i ci o us f r ui ts & ve gs

Karpos

Karpòs w w w. k a r p o s m a g a z i n e . n e t