Sweet and sour peaches • Small jar
Peach trees produce small, spherical fruits with a delicate surface. Typically, these fruits have a firm seed inside. Although similar to olives, peschiole differ mainly in size and flavour.
Small peaches, wine vinegar, water, sugar, salt
Did you know that... Peach trees were born as a result of a production error: the peach seedlings ordered by agronomist Mario Parente at harvest time produced this fruit, born of a wrong cross, so the agronomist decided to process and preserve it as a vegetable. The impact of this product was so strong and unmistakable that two years after it was launched, it won first prize at the Cibus International Food Fair.
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The history of Peschiole
The peach orchards were born by chance in the 1990s, then transformed by the astute agricultural skills of father Salvatore. After planting peaches of nectarine quality, he realised that the product was not marketable; it was ripe, but it did not exceed the quality standards that distinguish the company. Hence the intuition that nothing should go to waste: during the first thinning out of the fruit, he picked and processed the small, unripe peaches, achieving two results: not overloading the plant, so that the remaining fruit grows luxuriantly, and giving life to the sweet and sour peach cherries. The peach cherries look like olives, they have the same shape, colour and size, but they are actually peach fruits picked when they are still green, when they measure one or two centimetres and the stone has not yet hardened.
How are sweet and sour peaches prepared?
After being thoroughly washed, they are boiled in water and aromatised vinegar, a particularly fine vinegar made from the Asprinia grape from the Agro-Aversano area, and then stored in glass jars. The conservation is natural, without preservatives, external agents or chemicals. Aesthetically, they resemble olives in shape, colour and size, measuring between 2 and 3 cm.
How to combine sweet and sour peaches
Peaches can be served and tasted in many different ways: as an aperitif, in cocktails, in sea and land salads, with cod and even with refined dishes. Their special flavour makes them a versatile accompaniment for all occasions.
- They can add a touch of class to a platter of cured meats, hams and cheeses;
- Thanks to the way they are prepared and preserved with this type of vinegar, their flavour becomes more intense when accompanied by a white wine;
- For a gourmet dinner, Peschiole go well with anchovies and caviar.
Their flavour is strong and distinctive and their texture is crunchy and firm. This is a recipe that has only recently become known in the world of gastronomy and gourmet cuisine; its commercialisation began in 1989 thanks to the Verticelli company.