We find out the sour cherry Setina

The story of the sour cherry Setina

The culture of sour cherry Prunus Cerasus in its varieties black cherry and sour cherry it was widespread in the past in the Monti Lepini, precisely in the Setino area and in the past represented an entry for the hill companies that sold them in the fruit and vegetable market or in the ovens to make the famous tarts. The sour cherry was also widely used since the late 1500s in both the popular and the aristocratic kitchens and they already knew the medicinal properties. Baldassare Pisanelli in 1583 he described in his “Treatise on the nature of food and drink” the healing qualities:“The sour cherries that are hard but very ripe that seem to dye with blood. Giovano and are grateful to the stomach because they dampen the ardor of cholera, cut the viscosity of the phlegm and make appetite, high cooked with a good amount of pumpkin on top.”

The sour cherry tartlets of Sezze are a typical dessert that was prepared for some religious festivals and on occasions of weddings, baptisms and communions to offer them to friendly relatives; now they can be found every day in bakeries and pastry shops, made by hand following the same recipe that perhaps dates back to 1600. The cherry tart is small, oval or round and with a pleasant contrast between the sweetness of the dough and the sour taste of marmalade of Monti Lepini, a type of small cherry, dark red, with a sour taste that grows spontaneous and ripens between May and June.

The sour cherries fruit

From the family of rosaceae, gender prunus and species cerasus, they are commonly known with the name visciola or guisciola. The vigor of the tree is of medium size and its posture is expanded. The flowering period is medium late and is concentrated in the month of May, while the leaves have an elliptical shape enlarged with the toothed margin. The fruit is small in size, has a tawny form and its age of ripening is rather late. The sour cherry presents one peel dark red color when reaching maturity, the pulp is characterized by a dark red color like the color of his juice. The consistency of the fruit is of high acidity and, inside, we find the kernel medium-sized and circular. The peduncle it is long and hanging with medium bracts.

they make appetite, cooked high with a good amount of pumpkin on top.”

The sour cherry tarts of Sezze are a typical dessert that was prepared for some religious festivals and on occasions of weddings, baptisms and communions to offer them to friendly relatives; now they can be found every day in bakeries and pastry shops, made by hand following the same recipe that perhaps dates back to 1600. The cherry tart is small, oval or round and with a pleasant contrast between the sweetness of the dough and the sour taste of marmalade of Monti Lepini, a type of small cherry, dark red, with a sour taste that grows spontaneous and ripens between May and June.

The transformation of the fruit

Since the time of the Greeks and Romans the production of wine has been linked to the addition of various ingredients with the aim of improving their taste and increasing their conservation. One thinks of retsina, the Greek wine flavored with rosemary and pine resin, or all the wines tanned with honey, fruit, herbs and spices, the forerunners of the current aromatized wines.

Even for sour cherry wine the origins are to be found in these eras but, to stay in a historical moment closer to us, it can be said that the first written recipes that bear witness to the diffusion and consumption of sour cherry wine date back to the mid-nineteenth century. The story tells us that for the small town of Sezze the sour cherry has always been an important and valuable resource with which they were made over time, the bitters, jams and sweets that still, handed down generation to generation, continue to produce .

 

Leave a Reply

Your email address will not be published. Required fields are marked *