Sweet and sour Peschiole • Large 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
The small fruits are cooked in water and vinegar made from the prized Asprinio grapes from the Agro Aversano area, together with spices, and preserved in this sweet and sour bath in jars without the use of preservatives or chemicals. The vinegar gives them a strong, distinctive flavour and a crunchy, firm texture, making them perfect as an aperitif, starter or side dish.
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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.