Annurca Campania PGI Apple 1kg

Annurca apple

She is the queen of apples

The most appreciated apple in Italy

Did you know that the Annurca apple ripens on straw?

It is harvested in September and sold in December due to its traditional ripening process

Annura Apples

Crunchy, sour, fleshy, juicy; endowed with healing properties, perfumed, compact, inconspicuous, opaque and with an irregular shape.

Origins of the Annurca apple

It has been present in southern Italy for some millennia, especially in Campania, as evidenced by some frescoes found in Herculaneum at the Casa dei Cervi, where the fruit is depicted alongside other patrician delicacies.

The first testimony of the name announces, however, is found in the Arboriculture Manual, dated 1876.

The Typical Ripening Work of the Annuca Apple

The Annurca apple is unique, embodying Mediterranean tradition, ethics and culture; the completion of the maturation work takes place with sacrifice and dedication, demonstrating that the pursuit of excellence and the recall with the territory overcome any obstacle, trusting in people who with devotion, patience and passion, are committed to obtaining extraordinary results.

To prevent the fruits from falling and being damaged, the growers collect them early in September, to then continue the process of ripening and reddening in the melaios, and this until they are put on the market in December.

It is also thanks to their work that it was possible to avoid its extinction, the cause of which was to be found precisely in the particular care that the fruit requires. Furthermore, since 2006 it has acquired the PGI denomination "Melannurca Campania".

Maturation on Straw

The melai – plots of land in which layers of natural material, such as straw or pine needles, are spread – act as a bed, isolating the fruit from the ground: each apple is placed on it, in half-light, under the reflections of the light filtered by sheets, and turned individually by hand, periodically, first on one side and then on the other, as well as watered in the evening to prevent it from losing the water it contains.

This practice, from which the name of the apple itself derives, is called nannurca (from the Latin - to sweeten).

The two elements – light and water – favor the formation of autocyanin, which determines the typical red-purple colour. There are two cultivars: the traditional "Mela Annurca", with its characteristic red colour, extended and uniform, with a weight of about 100 gr. and with greater retention in conservation; and the “Mela Annurca Rossa del Sud”, with a smaller fruit but with similar agrobiological characteristics. Both have the PGI Melannurca brand.

The Annurca Apple in the Kitchen

In the kitchen it is suitable for many uses: from nurchetto liqueur to decoctions, from vinegar to jams or juices. It is perfectly usable for cocktails, fruit salads, cakes, sorbets and salads. In its cooked version it goes well with pork, wild boar and game, with risotto or for raw preparations.

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MELANNURCA CAMPANA PGI PROTECTION CONSORTIUM