Among the typical Salento fruits, what is the Galatone arnacocchia?
Characteristics of Galatone’s arnacocchia
It is an ancient, small-sized, early-ripenin g apricot cultivar traditionally grown in the Galatone countryside and in the neighboring territories of Nardò, Secli and Sannicola.
History
The cultivation of these apricots is certainly ancient. Very elderly farmers remember that already in their childhood days this crop was very widespread both as isolated trees but also as real specialized orchards. In the municipality of Galatone from time immemorial and until about ten years ago, a real market took place seasonally. Near the arch of San Sebastiano, several traders (ccatta and vindi) were stationed who purchased the produce, usually in small batches, as it arrived from the countryside, to then resell it as first fruits in the capital and in the most loyal and important markets of the area. Province. Today, isolated plants and trees almost centuries old are present in the still numerous suburban vegetable gardens and in the districts: Madonna delle Grazie, Cappuccini, Piterta, Pinnella, Delfini and Zamboi.
Description
The drupe of this apricot is very small in size, comparable to that of a walnut; the color fades from straw yellow to pale pink, with small darker streaks near the attachment of the peduncle. They have an intense and characteristic aroma which is combined with a very sweet flavor and a marked liquiescence. The harvest is carried out gradually from the beginning of the ripening of the drupes which, although conditioned by the seasonal climate, usually takes place between the end of May and the beginning of June. The plants prefer shallow, calcareous and skeletal soils and are grafted onto frank or bitter almond trees. These bear fruit already after three years and are remarkably long-lived, as although they do not reach notable dimensions, they can produce copiously for fifty or more years .
On our farm, we grow these and other fruits, and then serve them for breakfast in the rooms or in our restaurant.