The Arancia del Gargano PGI refers to fresh citrus fruit belonging to the Biondo Comune del Gargano and Duretta del Gargano ecotypes, the latter also being known as arancia tosta.
Production Method
The cultivations are grown in red calcareous soil and are exposed to cold winds that cause frequent drops in temperature. The orange groves are planted with full respect for the structural characteristics of the land. Terracing is used for steep terrain, which is carried out by means of dry-stone walls or grassy turf (embankments). The Citrus mearda species, commonly known as sour orange, is used as rootstock for grafting. The harvesting period is calculated according to the different ripening times of the two varieties, which cannot be artificially induced: between April 15th and the end of August for the Biondo Comune del Gargano variety and between December 1st and April 30th for the Duretta del Gargano.
Appearance and Flavour
Arancia del Gargano PGI is round and medium-sized with a thin, intense golden-yellow coloured peel; the flesh and juice are orangey-yellow. It is distinguished by its sweet flavour and typical fragrance.
Production Area
The production area of Arancia del Gargano PGI is within the territory of the municipalities of Vico del Gargano, Ischitella and Rodi Garganico, in the northern coastal and sub-coastal area of the Gargano headland, in the Province of Foggia, in the Apulia region.
History
The cultivation of citrus fruits has been present in Gargano since the year One Thousand. Testimony to this is the reference to pomo citrini – bitter or sour oranges – sent to Normandy by Prince Melo of Bari, in order to demonstrate how rich and productive the land was. Over the centuries, the trading of oranges progressively intensified, at first within Italy itself, and then abroad, until eventually reaching America. In fact, in around the middle of the XIX century, oranges from Gargano were sent to New York or Chicago, travelling for more than 40 days without losing their flavour or appearance, thanks to their long lasting quality. The tradition of an organised procession on Saint Valentine’s day (Patron Saint of citrus fruit groves) began in the XVIII century, with the aim of establishing the popularity of these fruits; during the procession the plants and citrus fruit are blessed.
Gastronomy
Arancia del Gargano PGI should be kept in a cool, dry place. The whole orange can be eaten fresh, in segments or juiced, as an ingredient in salads or even as a garnish. It can also be used in hot sweet and sour dishes or drinks, liqueurs and candied fruit. In order to peel it, it is best to cut right through to the pulp with a knife, trying to avoid both the white part of the rind and the cuticle as much as possible. Using the point of the knife, the various segments can then be separated, making it easier to pull apart.
Marketing
The product is marketed as Arancia del Gargano PGI in the following ecotypes: Biondo Comune del Gargano or Duretta del Gargano. It is sold loose or in hard packaging weighing a minimum of 1 kg and a maximum of 25 kg. It can also be used in transformed products such as Arancia del Gargano PGI marmalade.
Distinctive Features
Arancia del Gargano PGI ripens at the end of April or beginning of May, as well as in August, therefore several months later than all the other citrus cultivations in Italy. Another interesting characteristic is its extremely long shelf life.
