Peach and nectarine
- Characteristics
- Romagna has documented white and yellow forms
Stone Fruits
Italian stone fruits include peaches, nectarines, apricots, cherries and plums, with distinct regional varieties and culinary uses.
- Italian term
- Drupacee
- Look for
- Peach, nectarine, apricot, cherry and plum
- Regional examples
- Valleggia, Romagna, Vignola and Dro
Types and preparations
Apricot
- Characteristics
- Valleggia: small orange fruit with red dots
Cherry
- Characteristics
- Vignola: several cultivars with distinct colours
Plum
- Characteristics
- Dro: elongated purple fruit with yellow flesh
| Peach and nectarine | Apricot | Cherry | Plum | |
|---|---|---|---|---|
| Characteristics | Romagna has documented white and yellow forms | Valleggia: small orange fruit with red dots | Vignola: several cultivars with distinct colours | Dro: elongated purple fruit with yellow flesh |
Drupacee, a different group from nuts
Emilia-Romagna’s agrobiodiversity catalogue uses drupacee for fruit trees including peach, apricot, cherry and plum. In this culinary guide, that term identifies the stone-fruit group. Frutta a guscio is the separate nut guide, not the Italian name for this page.
Try it in the kitchen
Taste ripe fruit fresh before choosing a jam or cooked dessert. Valleggia apricots, Romagna peaches and nectarines, Vignola cherries and Dro plums each have their own character. Choose by the individual fruit’s identity, flavour and season.
