Peach (white or yellow flesh)

The peach is a fruit which originally came from China, where it is still considered a symbol of immortality. It then reached Persia, country that lent the fruit its scientific name Prunus persica, and from there it spread in the whole Mediterranean Basin thanks to the conquests of Alessandro Magno. Peach is the summer fruit par excellence, thanks to its organoleptic properties, its juiciness and thirst-quenching properties. The varieties differ according to the surface, the stone and the flesh, which can be either yellow or white. The yellow peach stands out for its juiciness, scent and slightly acid flavor. It is ideal for baking cakes, jams and preserves. The white peach is particularly fragrant, more filamentous and has an adherent stone. It is a very sweet fruit, perfect for fruit salads.

White or yellow nectarine

The nectarine, known in Italy as “pesca noce” (walnut peach) because of its completely smooth surface, finds its origin in the Persica Laevis, of the family of the Rosacee, Prunus genre. Its presence in our territory is quite ancient and with the name of “pesca noce”, together with “pesca cotogna”, this fruit is mentioned in the huge traitise of seventeenth-century agriculture “L’economia del cittadino in villa” written by the Bolognese agronomist Vincenzo Tanara. The main features of the nectarine are the totally smooth skin and its intense color which tends to red. Its flavor is pleasantly sweet, its solid flesh can be either white or yellow and its juiciness is due to the considerable quantity of water.