Sour cherries from Modena PGI

The sour cherries jam of Modena PGI is obtained from sour cherry fruits belonging to the following varieties: "Amarena di Castelvetro, Amarena di Vignola with short stalk, Amarena di Vignola with long stalk, Amarena di Montagna, Amarena di Salvaterra, Marasca di Vigo, Meteor, Mountmorency, Pandy".

The production area of the sour cherries of Modena PGI includes the territories of the plain and the medium hill of some municipalities of the province of Modena and Bologna, in the Emilia-Romagna region.

The fruit must be processed in full compliance with the original recipe. The classic method is 'concentration by thermal evaporation of the fruit'; for this method, the fruit must arrive at the time of processing perfectly ripe. Due to their poor shelf life, in order to preserve their qualitative characteristics and avoid the occurrence of abnormal fermentation, the sour cherries must be cooled within two hours of picking and delivered to the processing plant within 24 hours. The cherries are generally harvested between 20 May and 31 July. The fruit is pitted and stalk removed. Sucrose is added in a proportion of no more than 35% of the weight of the product, which is left to melt for at least 30 minutes at 60-80 °C. This is followed by the final stage of the transformation process. The use of sugars other than sucrose as well as colouring agents, preservatives or thickeners is prohibited, all in order to obtain a traditional product of the highest quality.

Sour cherries jam is a historical product of Modena's gastronomic tradition. Its origins can be traced back to the Renaissance and its production is documented in a substantial bibliography. The 1662 text 'L'arte di ben cucinare et istruire' by Bartolomeo Stefani mentions a recipe for preparing a sour cherry jam. At the end of the 19th century, the famous Pellegrino Artusi in his recipe book'. La scienza in cucina e l'arte di mangiar bene' (Science in the Kitchen and the Art of Eating Well) gives indications on how to make the typical tart with sour cherry jam, which, due to their 'brusque' flavour, give the dessert a unique connotation. At first a niche cultivation, from the end of the 19th century onwards cherry growing found in the areas between the provinces of Modena and Bologna the ideal conditions to develop and gradually acquire the character of intensive cultivation, with a strong increase in production.

Characteristics

The sour cherry jam of Modena PGI is characterized by the peculiar sour taste, which clearly distinguishes it from any other jam. It has a dark ruby red color tending to brown, with a pungent and unmistakable scent. The percentage of fruits used for its production may not be less than 170 grams per 100 grams of jam. The only ingredients are black cherry and sugar; no preservatives, no additives. A real regional excellence that is envied, copied and exported all over the world.

Pairings

With its distinctive sour flavour, it can be enjoyed au naturel at the end of a meal, itself as a dessert, or used to make cakes and tarts. It is much appreciated in combination with ice cream. A typical traditional Modenese dessert is the 'marene tart', a cake with a shortcrust pastry base and covered with Amarene Brusche di Modena PGI jam: the combination of the extremely sweet flavour of the base with the sour flavour of the covering gives this cake a unique and unmistakable connotation.

Sour cherries, sugar.

Fruit used per 100 g of product: 170 g

Once the package has been opened, store in the refrigerator.