Nettarina di Romagna is the smooth-skinned nectarine covered by Pesca e Nettarina di Romagna IGP, with white or yellow flesh.
Romagna’s peach-growing tradition also embraces the nectarine.
The regional account traces specialized peach orchards in Ravenna province to the nineteenth century. Today its product guide distinguishes the nectarine by smooth skin, with both white- and yellow-fleshed fruit used fresh, in juice, jam or syrup.
The regional guide places the growing territory in the provinces of Ferrara, Bologna, Forlì, Rimini and Ravenna.
Emilia-RomagnaSlice a ripe nectarine into a tomato salad with basil, or serve it fresh at the end of a meal.
The regional guide notes that nectarines can be eaten while the flesh is still compact and crunchy. Look for a pronounced aroma, and choose the texture you enjoy rather than expecting every nectarine to be soft.
The regional guide suggests a paper bag at room temperature for fruit that needs to ripen, then refrigerator storage once it is ready. Check the fruit rather than relying on a fixed number of days.
Its skin is smooth; the regional guide describes peach skin as velvety.
No. Romagna nectarines include white- and yellow-fleshed types.
Yes. The regional guide describes eating it with a compact, crunchy texture and a pronounced aroma.
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