Fruit, vegetables and pulses

Gargano orange

Gargano orange PGI, from terraced groves on the promontory's north coast

Thin-skinned, sweet and with a scent of its own, the Gargano orange ripens in the groves of Vico del Gargano, Rodi Garganico and Ischitella, on red soils held up by dry-stone walls. It comes in two kinds: Biondo Comune, picked from spring into summer, and Duretta, the firm winter 'arancia tosta'. It is both a PGI and a Slow Food Presidium.

• Fine golden-yellow skin, a round shape and a modest size
• Duretta has firm, crunchy, almost seedless flesh, hence its local name 'arancia tosta'
• It keeps for a long time, on the tree and after picking, which is done only by hand with shears

How to enjoy it. Take the time to peel it well, pith and inner skins included, and eat it as it is; keep it somewhere cool and dry. In the kitchen it goes into Puglia's salad of oranges, lampascioni and pomegranate.

Production areas

Apulia

Season

[object Object], [object Object]

The full story, sources and places on apulica.com →