Melannurca Campana IGP is a crisp, white-fleshed Campanian apple with a distinctive post-harvest reddening process.
| Annurca | Rossa del Sud | |
|---|---|---|
| Characteristics | Reddening develops after harvest | More red colour develops on the tree |
Annurca’s orchard craft continues in the Campanian kitchen.
The regional guide names crostate, sfogliatelle and baked apples among its sweet uses, alongside juices and apple liqueurs.
The apples redden after picking on prepared beds called melai. Growers turn and sort the fruit, protecting it from excessive sun so colour develops around the apple. Rossa del Sud already takes on more red on the tree.
The regional guide describes cultivation across defined areas in all five Campanian provinces.
CampaniaOur suggestion: taste the apple fresh to appreciate its crunch, then try thin slices alongside an aged cheese.
Picked for this food.
This page contains affiliate links. As an Amazon Associate, we earn from qualifying purchases, and other partners may pay us a commission, at no extra cost to you.
Look for the Melannurca Campana IGP name and the variety indication: Annurca or Annurca Rossa del Sud.
Prepared beds where the picked apples are turned and sorted as they redden.
This natural mutation develops red skin on the tree.
Yes. The regional guide names tarts, sfogliatelle and baked apples.
The places, tables and makers we found worth your time. One email, no noise.
Please enter a valid email address.
One letter a month. Unsubscribe at any time. We never share your address.
