DESCRIPTION

A study carried out a few years ago by the then Organization of agricultural development in the Marche on germplasm of apple tree took a census 51 varieties and biotypes of local origin and it was almost exclusively of pink apples. The fruit is medium to small, irregular, flattened and asymmetrical. The peel is smooth and winy red colour, commonly called pink. One aspect, therefore, that deviates significantly from the standards of large retailers that are appreciated by most consumers.
However, when tasted, you discover a extraordinary taste: the apple is pleasantly sour and fragrant. Even the agronomic characteristics of the plant are not negligible whereas it is a tree very resistant to cold. The fruit has good resistance to ticchiolatura (disease of the apple tree) and to principal biotic adversities. The pink apple is suitable so perfectly for organic farming or low environmental impact. Besides being eaten fresh, pink apples are also excellent cooked under the embers or in the oven. They are also used in the preparation of various types of sweets. Particular is the preparation of a pink apple jam and mint which is located in the province of Macerata.

Extremely limited is also the spread of rough apple which were found only two biotypes: one in Santa Vittoria in Matenano, in the province of Fermo, the other in Recanati, in the province of Macerata. The rough apple presents a fruit of small size that does not exceed the weight of 40 grams, fairly uniform caliber, flattened shape.
The peel is green, rusty over the entire surface, of rough texture, sprinkled with a few small lenticels.
The rough apple is consumed only by those who can truly appreciate. What is striking is the smell and taste a bit sour that make it easily recognizable from other apples. With conservation, then, acquires a distinctly sweet taste, dry and aromatic, never cloying. In the past, they used to cut the rough apples into slices that, dried on metal grates to the heat of the wood stove, were then preserved in tin cans to be consumed during the winter as such or boiled in honeyed water or in sapa (cooked must).