Various sizes, pulpy, crunchy, green or black. La Bella di Cerignola is certainly the most loved olive specialty in the world. Cultivated in the Daunia area, it takes the name of our city of Cerignola, a vast countryside where most of this exquisite olive is concentrated.
It is a particularly large and tasty olive, which is produced from the homonymous cultivar in the Belice Valley, mainly in the area between Santa Margherita di Belice, Montevago, Castelvetrano, Santa Ninfa, Gibellina, Partanna, Campobello di Mazara, Poggioreale and Salaparuta.
Various sizes, pulpy, crunchy, green or black. La Bella di Cerignola is certainly the most loved olive specialty in the world. Cultivated in the Daunia area, it takes the name of our city of Cerignola, a vast countryside where most of this exquisite olive is concentrated.
Various sizes, pulpy, crunchy, green or black. La Bella di Cerignola is certainly the most loved olive specialty in the world. Cultivated in the Daunia area, it takes the name of our city of Cerignola, a vast countryside where most of this exquisite olive is concentrated.
Thanks to the excellent consistency of its pulp and the sweet and balanced taste, the table Peranzana (especially in periods of discharge) is an excellent table olive especially if prepared black or Greek, especially if the harvest is postponed in late autumn (November -December): the characteristics improve and favor the blackening of the pulp and its partial softening. The characteristics of its hard pulp make it excellent for preparation in brine as the pulp retains its hardness for a long period (up to three years). However, it is also prepared white, pitted, chopped, stuffed or with olive paste (paté).
Si tratta di un'oliva particolarmente grossa e gustosa, che si produce dall'omonima cultivar nella Valle del Belice, prevalentemente nel territorio compreso tra Santa Margherita di Belice, Montevago, Castelvetrano, Santa Ninfa, Gibellina, Partanna, Campobello di Mazara, Poggioreale e Salaparuta.
