Moretta di Vignola
Moretta Cherry
A soft cherry of the Modenese, grown since the 19th century and sold widely from the early 1900s. It goes by ciliegia mora, Mora di Vignola, ciliegia nera or just ciliegia, as against the firm-fleshed duroni of the same country. Medium-sized, the skin thin and glossy and nearly black when fully ripe, the flesh dark blackish red, tender, very juicy, sweet with an edge and strongly aromatic. Good fresh and good for jam.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
around Vignola, Modena province
How it is made
On the valley floor it ripens between late May and the first ten days of June; in the hills picking can run through June. It was over a quarter of the province's cherry crop in the 1940s and 1950s and is now down to a few dozen quintals. The old plantings stood very wide, ten metres by ten, intercropped with vines and other species.