Vesuvian apricot
The vesuvian
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.
Among different 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 syrup.
Eligo has always been close to the topic of biodiversity and eco-sustainability, it has joined the Slow Food Foundation of vesuvian apricot, indeed.
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.
Among different 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 syrup.
Eligo has always been close to the topic of biodiversity and eco-sustainability, it has joined the Slow Food Foundation of vesuvian apricot, indeed.
The vesuvian
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.
Among different 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 syrup.
Eligo has always been close to the topic of biodiversity and eco-sustainability, it has joined the Slow Food Foundation of vesuvian apricot, indeed.
Nourishing features of vesuvian apricots
Full of water and low in fat, vesuvian apricots are perfect for a delicious and healthy snack; in fact, they help your body to rehydrate, getting your fill of vitamins, mineral salts and anti-oxidant, without giving up on a hypocaloric regime.
Vesuvian apricots contains many fibres, which help to accelerate the gastrointestinal transit and to increase the sense of satiety. They are indicated for overweight people, because they help to reduce glycaemia and cholesterol.
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.
Among different 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 syrup.
Eligo has always been close to the topic of biodiversity and eco-sustainability, it has joined the Slow Food Foundation of vesuvian apricot, indeed.
Nourishing features of vesuvian apricots
Full of water and low in fat, vesuvian apricots are perfect for a delicious and healthy snack; in fact, they help your body to rehydrate, getting your fill of vitamins, mineral salts and anti-oxidant, without giving up on a hypocaloric regime.
Vesuvian apricots contains many fibres, which help to accelerate the gastrointestinal transit and to increase the sense of satiety. They are indicated for overweight people, because they help to reduce glycaemia and cholesterol.