Apricots are said to be introduced to Italy by the Ancient Romans who brought them over from Greece. One of the first varieties to be cultivated on Italian soil still grows on the fertile slopes of Vesuvius, the active volcano dominating Naples. Italy is the largest apricot producer in the EU, followed by France, Greece, and Spain.
Their slightly sour taste makes them perfect as a basic ingredient for a sauce to accompany red meat
The kernel is used in pastry-making in the form of an essence, because of its agreeably bitter taste
They are also used to make flavourful jams and marmalades
Enjoy it fresh, bake a pie with an apricot filling or make a delicious homemade apricot cobbler