Description

Neapolitan Peach Syrup “Sciroppata Percoca Napoletana”

Initially widespread only in the Phlegraean and Vesuvian areas, the “Percoche”, a Neapolitan variety of yellow-fleshed peaches, crisp, were later introduced in the area of ​​Caserta, Naples.
The “Percoca”, from the Neapolitan Percuoco, owes its fortune to the well-known eating ability of the Neapolitans, who chose it as the queen of the summer table since the 18th century. Who does not remember the “percoca drowned in red wine”, a traditional ritual of the Neapolitans that seems to have been introduced by the Spanish rulers, former masters of “sangria”.
The name Percoca Napoletana includes at least two types of varieties that certainly come from the Phlegraean-Vesuvian area: the “Puteolana” and the “Terzarole” (with tip, golden, yellow). The common characteristics of these varieties are the medium size, the deep yellow color of the pulp and parts of the peel. The aroma is very intense. The sweet and velvety taste and the excellent consistency make the fruit ideal for use as a raw material for delicious syrups.

Ingredients: “Percoca Napoletana” 62%, water 30% and fructose 8%
Contents: 560 g in glass jar.