Amarena is a unique type of cherry originating from Bologna in Italy. It was developed by Gennaro Fabbri. The cherries have a dark, almost black color, while the texture of the flesh is tender and firm. The flavor is best described as sour, acidic, and sweet. These cherries are used in many ways – as a topping for gelato, in fruit salads, cocktails, cakes, tarts, pies, pastries, and chilled drinks. Amarena is also often transformed into a sweet and sour cherry syrup.
Named after the city of Vignola whose economy is primarily based on agriculture, especially fruit farming, Ciliegia di Vignola refers to the fresh fruits of the following cherry cultivars: BigarreauMoreau, Mora di Vignola (early ripening), Durone dell’Anella, Anellone, Giorgia, Durone Nero I, Samba, Van (mid-season), Durone II, Durone della Marca, Lapins, Ferrovia and Sweet Heart (late ripening). The delicious Vignola cherries are traditionally grown in the provinces of Modena and Bologna, at an altitude ranging from 30 to 1000 meters, where they thrive in the favorable pedoclimatic conditions of the area. Compared to other varieties, these cherries are much larger in size and thus particularly prized and sought after. The color of sweet flavored Vignola cherries ranges from light red to crimson, and thanks to its firm and juicy flesh, their culinary use is endless. Lastly, there are two important cherry festivals in Vignola which are not to be missed: Festa dei Ciliegi in Fiore, held in April when orchards are in full blossom, and Tempo di Ciliegie, a cultural and gastronomic fair held in June, when visitors can try an array of various cherry-based foods and drinks.
Available in two varieties, Mastrantonio and Donnantonio, the sweet cherries of Etna are grown in the Sicilian province of Catania. The beautiful cherry orchards of Sicily are spread out from the Ionian Sea to the slopes of Mount Etna and found even at altitudes of 1600m above sea level, where they thrive in the mineral-rich volcanic soil. The heart-shaped fruits of Ciliegia dell'Etna are bright red and quite large. Fully ripe Etna cherries are firm, particularly juicy and sweet and resistant to cracking. Well balanced in flavor, they pack a medium to high sugar content and have low levels of acidity. Ciliegia dell'Etna can be enjoyed fresh or used as an ingredient for preparing jams, liqueurs and various desserts.
Found almost exclusively in hilly areas with fertile soil rich in potassium, Marostica cherries are grown in Veneto's province of Vicenza. The juicy Ciliegia di Marostica is packed with vitamins, polyphenols and sugars, and thus highly prized from a nutritional point of view. Depending on the variety, the color of Marostica cherries ranges from flame red to crimson. Even though fresh cherries make for an excellent snack, Marostica cherries are often used for preparing various jams, liquors and desserts such as Bavarian cream. Also, they go particularly well with grappa and cherry or red wine.
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