Fresh
- Characteristics
- Soft sweet aromatic fruit
Ramassin
Ramassin is a small sweet, aromatic plum of southwestern Piedmont, eaten fresh or used in several traditional preserves.
- What it is
- Small local plum
- Where it is made
- Southwestern Piedmont, including Cuneo
- Character
- Soft yellow flesh; stone separates easily
Types and preparations
Dried
- Characteristics
- A documented preserved preparation
In syrup
- Characteristics
- Whole fruit preserved in syrup
Jam
- Characteristics
- Fruit prepared as a spread
| Fresh | Dried | In syrup | Jam | |
|---|---|---|---|---|
| Characteristics | Soft sweet aromatic fruit | A documented preserved preparation | Whole fruit preserved in syrup | Fruit prepared as a spread |
A delicate fruit, several preparations
The regional description follows oval fruit with skin ranging from amber-yellow to blue-purple under a whitish bloom. Ripe fruit is traditionally gathered after falling, with nets also used. These are delicate plums, not a promise of long home keeping.
Try it in the kitchen
The regional profile documents jam, syrup, dried fruit and cooked fruit served with fritto misto. Our suggestion: try a small portion of cooked ramassin alongside a savory dish, keeping its sweet, aromatic character as an accent.
