At the foot of the Tubenna Mountain, between Salerno and Pontecagnano Faiano, every year, in October, the landscape turns red. In this area, in fact, all the Annurca Apple’s plantations are gathered.

Small, round, with a rusty cavity at the bottom, this particularly shaped fruit has a very special flavour: sweet, a little bit bitter and aromatic.

Generally, it is easy to discover and to appreciate this fruit: moms and grannies use to wean their kids with food made out of “grated annurca apple” a as it is tasty and full of vitamins and nutrients.

Red-striped colour, white pulp, scented, crunchy and juicy, the annurca apple is famous for its smooth peel, with its green-yellow colour and red stripes. These are the characteristics that turned this fruit into a P.G.I. mark.

The Annurca Apple grows in particular climatic conditions, which exalt its fragrance and its quality and make it an inimitable fruit. But the taste is not the only peculiarity: the way this fruit is produced is an authentic matter of art.

Firstly, this fruit doesn’t ripen on the tree but it is picked when it is still unripe, in autumn. It will be layed down on the typical straw beds - called toccole - for some months, until December. Thanks to this particular production, these fruits can slowly ripen under the sun without getting rotten: the straw is used as an isolation and absorbes the possible humidity. The fruits are turned continuously upside down in order to expose the greenest parts to the sun, until the entire fruit acquires the typical shining red colour.

Thanks to this process of exposing the fruits to the sun, the Annurca Apple gain the perfume, the flavour and the scent that make it so unique and exquisite.

The ripe apples, selected by hands, are designated to be traded, while the bruised ones, imperfect or eaten by parasites, are bond to become food for animals.

But we do not throw anything of this fine fruit: those ones totally rotten, also known as “palloni” are used for alcoholic preparations.

Human work, ancient traditions and a knowledge passed on generation by generation: all this confers the Annurca Apple its authentic flavour.

We suggest you to eat bites of it, without peeling the skin, as it confers an important intensity to this fruit.