Favoured by soils of volcanic nature, rich oinminerals and potassium, apricot is a typical production of the Vesuvian area.

Already in the age of Nero, this fruit appeared with the Latin name of  armeniacum  in De agrìcultura by Cocumella. Since 1583 the testimony of its presence in Campania is clear and the first to select the different types was Gian Battista Della Porta who distinguished two types: the “bericocche” and the “crisomele” (“fruits of gold”). In the middle of the nineteenth century, the apricot was widespread with different varieties.

Today, the denomination “Vesuvian apricot” indicates over forty biotypes which are differentiated for their dimensions, scent and flavour. The particularity of the names is poetic to say the least. Boccuccia liscia, Boccuccia spinosa, Cafona, Ceccona, Fracasso, Palummella, Portici, San Castrese, Vitillo and Pellecchiella. The latter two are the most famous: the first for the sweetness of its pulp and the second for its slightly bitter taste. The fruits ripen from the end of May to the end of July.