Publication note
Publish as product profile: current validated sources do not fully document ingredients and/or method fields.
What it is
An old Campanian persimmon variety with flattened yellow-orange fruit, dark bronze to reddish juicy flesh, many seeds and a sweet, distinctive flavour.
Origin place card
The documented heart is between Naples and Salerno, especially the Acerrano-Nolano, Sarnese-Nocerino and Vesuvian fruit belts.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
Build this page as a journey into Acerrano-Nolano, Sarnese-Nocerino and Vesuvian area: soft bronze flesh, perfumed sweetness, seeds and an old-orchard texture modern supermarket fruit often lacks.
Recreate-it pathway
Use the page as a cultivar and travel note; recipe recovery should look for local eating, preserving or pastry uses before adding methods.
Editorial warning
Publish as product profile: current validated sources do not fully document ingredients and/or method fields.
Fieldwork questions
Which named families, growers, markets, festivals or laboratories still preserve this? Can harvest dates, storage rooms, local recipes and photographs be documented with names and permissions?
Photo brief
old persimmon tree, orange fruit against Vesuvian soil, halved fruit showing bronze pulp and seeds.