apricot, also known as “crisommola” (from Greek chrysoun, which means gold
fruit), is a traditional production of this area; it is known for his sweet and
intense smell. Volcanic soils of vesuvian area are full of mineral salts and
potassium, which give to apricots a good and characteristic taste.
Over the years
and besides soils, farmers have been selecting the best varieties of apricot’s
plants to obtain different types with always better tastes.
varieties, a special one is Pellecchiella, which comes from Portici. Its
compact and sweet pulp together with its scented aroma, make it a perfect
natural ingredient for the preparation of jams, nectars, liqueurs and fruits in
Eligo has always
been close to the topic of biodiversity and eco-sustainability, it has joined
the Slow Food Foundation of vesuvian apricot, indeed.