Sibillini Pink apples have been cultivated in the Marche region since antiquity. More specifically, these apples are cultivated between 450 and 900 meters above sea level: from the foothills to the Apennine valleys and the slopes of the Sibillini Mountains. The apple have been popular since the times of the Ancient Roman empire since they are smaller in size and are very resistant to disease or pests, making them suitable for organic agriculture. These apples are known for their sweet and slightly acidic taste, they are small and have a slightly flattened shape and with a short stalk.
There are two festival dedicated to the Pink Apples, one in Montedinove and one in Monte San Martino
Throughout history, the Sibillini Pink apples were considered very valuable and were sought after above all for their shelf life; they are harvested during the first ten days of October and can be kept until April. There are different types of the Sibillini Pink apple, all sharing the common characteristic of an sugary and acidulous pulp accompanies by an intense and aromatic aroma. This apple is also perfect to be used in the preparation of cakes and desserts.
The cultivation of this apple had been almost completely abandoned, with only a few very old scattered trees surviving, but a few years ago they returned to cultivation, thanks to the work of the Sibillini Mountain Community. The Sibillini Pink Apples are now considered a “Presidio Slow Food” which identifies the production area, guarantees the quality of the fruit and encourages environmentally friendly cultivation techniques.
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