Sour Black Cherry
of Cantiano

Production area: Cantiano Commune
Working procedure: The wild sour cherries picked up and cleaned again by stems, the stone get took out and they get let to drain for a day, the juice gets cooked with sugar and lets to cool. This process gets repeated for other two times and at last get added the wild sour cherries that cook for some minutes additing some natural fragrance (berries, spices and lemon rind). At the end of cooking the fruits get potted to at hot temperature in sterilize glass jars, for then ripen two mounths before to consume.

Finished product characteristics:
Under the nutritional profile we can notice that the values are amazing, considering vitamins’ quantity after the working , keeping properly present that all vitamins are thermo sensitive.
By these results could say that the traditional method of working gives a correct methodology of natural conservation of fruit both for the big fragrances and flavour.

Nutritional characteristics:
Protein g/100g 1,1
Lipid g/100g 0,1
Total Sugar g/100g 51,4
Alimentary Fibre g/100g 0,4
Mineral Salts g/100g 0,5
Vitamin PP ug/110g 350
Vitamin C ug/100g 10000
Vitamin E ug/100g 100
Energy value Kcal 211