Visciole al Sole
Sun-steeped sour cherries are an ancient traditional specialty from the Marche region.
The sour cherries are picked at the right stage of ripeness, then washed, dried, and placed in sterilised glass jars, alternating layers of sour cherries and sugar. The jars are sealed tightly and left exposed to sunlight and warmth, then turned upside down every two days.
After around 40 days, the sun slowly dehydrates the fruit, transforming the sugar into a thick, aromatic syrup.
The sour cherries can be used to garnish ice cream, panna cotta, and desserts, or to enrich fresh cheeses such as ricotta and stracchino.
The syrup obtained can be diluted in water as a refreshing drink, or added to Prosecco for an original cocktail.
The sour cherries are picked at the right stage of ripeness, then washed, dried, and placed in sterilised glass jars, alternating layers of sour cherries and sugar. The jars are sealed tightly and left exposed to sunlight and warmth, then turned upside down every two days.
After around 40 days, the sun slowly dehydrates the fruit, transforming the sugar into a thick, aromatic syrup.
The sour cherries can be used to garnish ice cream, panna cotta, and desserts, or to enrich fresh cheeses such as ricotta and stracchino.
The syrup obtained can be diluted in water as a refreshing drink, or added to Prosecco for an original cocktail.