The pink apple is a traditional variety of the whole range of the foothills of central Italy. Typical, in pieces spread, even in orchards and gardens, was the orchard tadizionale family. It is an ancient type, which are found historical information dating back to prehistoric times:

"As for flavor, the apples are inferior to those of Tivoli Piceno, but do more figure

Horace (65 BC), Horatian satire, the fourth and eighth of the second book.

The cultivation area coincides with the territory of the Mountain Community of Sibillini. Then spread from the areas up to the high Apennine valleys and slopes close to the chain of the Sibillini Mountains. Their cultivation had been almost completely abandoned and survived only some very old tree shed, but some years are back in culture, thanks to the work of the Mountain Community of Sibillini, which reintroduced the pink apple in the territory . More information about the Slow Food www.presidioslowfood.it www.presidioslowfood.it

The pink apple jelly is made with only apple juice, without the use of thickening agents or chemical dyes. Thanks to the high content of natural pectin contained in the fruit itself. For these reasons, the processing of this product is particularly long and delicate. Extract the greatest amount of juice, and work patiently to give you the best quality: a jelly soft, clear, bright color and the heady scent of freshly cut apple.

Jelly with the consistency of course soft and smooth, comes with an inviting transparent yellow color orange tones. Its rich and intense aroma of fresh fruit a prelude to the full flavor of apples.The combination is perfect with the cheese of the pit, but it's also good alone or on breakfast on toast.