Wine and percoche

For the uninitiated, the percoca is a type of yellow-fleshed peach, typically available from the end of July to October, depending on the variety, whose distinctive feature is the firmness of its flesh and its firmly attached stone. Appreciated for its thirst-quenching and diuretic properties, the percoca is rich in vitamins (especially A and C) and mineral salts, and is good for diets, as it has a very low calorie count.

Percoca: area of production and uses in cooking

Particularly cultivated and consumed in the southern regions of Italy (mainly in Campania), percoche, as well as being consumed normally, are widely used in the preparation of delicious jams, purées and juices; they are also often used to prepare delicious peaches in syrup. There are several varieties of percoche, including Percoca col Pizzo, Giallona di Siano, Puteolana or Percoca Vesuvio, Terzarola (which ripens late and can be harvested as late as October), di Turi and Romagnola.

Wine and percoche: southern Italy tradition

A typical custom of the southern regions is to pair percoche with wine, a sort of southern sangria to be enjoyed at the end of a meal or as an aperitif. The ripe, firm fruits are peeled and cut into irregular pieces, placed in a fairly large jug and soaked in wine (red or white). It is then placed in the refrigerator for a few hours before being served chilled to the right temperature, so that the pieces of percoche soaked in wine can be sipped and enjoyed. For this delicious "recipe" we suggest you use our Cirò Rosso Classico from Tenuta Iuzzolini, a truly perfect match.