Neapolitan Percoca syrup

Neapolitan Percoca syrup

In ancient times, during the Bourbon Kingdom, the Spaniards made sangria with apples, while in the streets of Naples, the extraordinary pesche puteolane were enjoyed with red wine. The pesca percoca gets its name from the phrase "for cooks," highlighting the quality of the product. Excellent texture, crunchiness, and a beautiful balance between sugars and acidity. Great shelf life and richness of flavor and aroma. The pesca percoca from Vesuvius is a rare product, produced by only a few passionate farmers. Pasquale believes deeply in it, just as he believes in all the delicacies that "his" volcano nurtures in its land. He offers them to us preserved as they used to be. Once peeled, they are placed in a jar with a 30% fructose aqueous solution. The pesca percoca puteolana from Vesuvius is characterized by its medium to large size and a small beard at the bottom.

610g net and 380g drained

Neapolitan Percoca syrup: How is it produced

Sapori Vesuviani, Campania

Ingredients Neapolitan Percoca syrup

Percoca (Pesca Napoletana) 62%, acqua 30%, zucchero di canna 8% e succo di limone.

Nutritional values