Perhaps few people know that the cherry stems from two species: sweet (Prunus avium) and sour (Prunus cerasus), the latter species include black cherry, the Marasca and Visciola. Visciola is popular for centuries in the territory of Montefeltro, perhaps led by immigrants coming into our area of the East after the famous plague of 1300 which decimated the workforce in many areas of the Marches. The wild plant is presented as almost shrub, the leaves are small drop elongated and dark green, the fruit is dark red at maturity also on the inner pulp with a bitter kernel and rich in tannin.

The fruit of sour cherry, ripe, is washed and dried. It is subsequently inserted in the vessels that are filled according to the doses of sugar in the recipe. The closed vessels are placed in the sun on wooden boards for 38-45 days.During this time the sun provides for the slow dehydration of berries and the sugar dissolved, helped by the dexterity of the man who carefully moves the pots every two days during this period. It thus forms the natural syrup that is also the liquid of government of dried tart cherries. It is a unique product not only for special processing but also because the syrup that forms is made only of its own juice, no water.

Product derived by the natural dehydration of the whole fruit, left to soak in the sun in its own juice. Fluid consistency, but that would indicate the presence complements the fruit, gives the nose an intense and persistent perfume of underbrush. The flavor is felt with intense notes reminiscent of ripe red fruits with a slightly tannic aftertaste. It lends itself to the preparation of cocktails, mixed with sparkling white wine or preparation of desserts made with ricotta cheese or hot custard