Description

“Neapolitan Kaki Vanilla”

Cultivated in Asia for over a millennium, the persimmon, also called lotus or diospiro (literally “food of the gods”), was already known to the Romans, as Pliny tells us in his Naturalis Historia. But it was only at the beginning of the last century that the cultivation of persimmon spread in Campania, finding in the pedoclimatic characteristics of this region the best conditions to achieve national production primacy.

The production basin is still very large and includes the Phlegraean area, the Acerrana-Vesuvius area, the Maddalonese area and the Nocerino-Paganese area.

The product is of particular value for its size and excellent taste, especially due to the high sugar content that the soil and the Neapolitan climate can transmit.

Among its peculiarities is the production of both astringent and non-astringent fruits (the famous Kaki Vaniglia), depending on whether or not fertilization was ensured during flowering by the presence of a sufficient number of pollinating plants.

Typical of this variety are the fertilized fruits, already edible when harvested and provided with a certain number of seeds, which are used in the autumn for the local market.

The lotuses, on the other hand, which are not fertilized and therefore without seeds, must undergo a natural or forced amalgamation before being consumed, but this treatment, which enhances their sweetness and flavor, makes them highly perishable.

The “Neapolitan Kaki Vaniglia” can not only be consumed as fresh fruit (excellent as a dessert to eat with a spoon), but can also be used to make jams or an unusual but very tasty sweet and sour flavor in oil.

Ingredients: Kaki Vaniglia Napoletano 62%, extra virgin olive oil 37%, wine vinegar, salt and natural flavourings

Contents: 280 g.