Description
The Ciliegia di Lari PGI refers to the fresh fruit obtained from the cultivation of the following cultivars of the species Prunus avium L.: Adriana, Big star, Bigarreau Moreau, Bigarreau Burlat, Bigarreau Napoleon, Black star, celeste, Durone di Vignola, Early bigi, Early Korvik, Early star, Folfer, Ferrovia, Giorgia, Grace star, Isabella, Kordia, Kossara, Lalastar, Lapins, Lory strong, New star, Prime Giant, Regina, Rita, Rocket, Sabrina, Samba, Sandra, Sylvia, SMS 280, Stella, Summer charm, Sunburst, Sweet Early, Sweet Heart, Van, Vera, Frisco, Royal Helen, Red Pacific, Nimba, Marysa, Durone giallo, Bella di Pistoia, Durone nero. The following local ecotypes are added to the latter: Crognolo, Cuore, Del Paretaio, Di Giardino, Di Nello, Di Guglielmo Gambolungo, Marchiana, Morella, Papalina, Orlando, Precoce di Cevoli, Siso, Usigliano.
Production Area
The production area of Ciliegia di Lari PGI is within the entire territory of the municipalities of Casciana Terme Lari, Terricciola and Crespina Lorenzana, in the Province of Pisa, in the Tuscany region.
Production Method
The cultivation of Ciliegia di Lari PGI can take place both in a specialised crop and in “coltura promiscua” (literally promiscuous crop), with a maximum yield of 150 kg per plant. The orchards may use an intensive training system, with a maximum planting density of up to 625 plants per hectare, or a wall training system, with a planting density of up to 1000 plants per hectare. The cherries are harvested exclusively by hand, with the peduncle, between May 1st and July 31st. The fruit, which are carefully sorted, must be intact, clean, healthy and free of rot, residues of plant protection products and pests. The cherries can then be stored in refrigerated rooms.
Appearance and Flavour
Ciliegia di Lari PGI has a naturally sweet and fruity flavour. Its pulp varies from not very firm to extremely firm, depending on the different cultivars. The peel is shiny and ranges from bright red to dark red. The minimum size is 22 mm, with the exception of local ecotypes, for which a minimum size of 13 mm is permitted.
History
Today’s production area has always been dedicated to the production of cherries, as evidenced by studies and censuses, including the Contributo allo studio delle cultivar di ciliegio della provincia di Pisa (1959) by professors Maurizio Basso and Sesto Natali. The cherry has been a highly profitable trade product since the 18th century, in particular in the historic market under the Logge di Lari, as reconstructed by Ezio Tremolanti in his book Spunti di natura economica: cenni di storia di cerealicoltura, panificazione, viticoltura e cultivar del ciliegio (2010). In 1957, to relaunch the supply chain after a period of crisis, the inhabitants of Lari created the Cherry Festival, an annual event that still attracts many enthusiasts today.
Gastronomy
Ciliegia di Lari PGI can be stored in the refrigerator for a few days. In addition to being consumed fresh, its high sugar content also makes it particularly suitable for making preserves and jams. Ciliegia di Lari PGI is a popular ingredient in pastry products, but is also used in restaurants for making pasta sauces and sauces, in the processing of cured meats, and in the production of liqueurs and beverages.
Marketing
The product is marketed as Ciliegia di Lari PGI and sold in sealed packaging, so that the packaging itself cannot be reused after it has been opened. Cherries destined for processing and not as a fresh product for the final consumer, can be sold "in bulk". In addition to the name, all packaging must also display the product logo, the European logo and the manufacturer's references.
Distinctive Features
Ciliegia di Lari PGI stands out for its natural sweetness. This is given to the high sugar content, never less than 14° Brix, deriving from the particular combination of the physical characteristics of the agricultural land – with soils composed of sand, silt and clay – and the specific thermo-pluviometric patterns.
