Red and crunchy. Here is the Kanzi apple, a delight from Val Venosta – Italian Cuisine

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Crunchy and juicy, it is "new" apple, which gives a special sweetness to salads, desserts and sandwiches




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Young and seductive like … an apple. The Kanzi® variety, with the red peel and the crunchy pulp and fresh, more than with sweetness it captures with energy. In short, a young apple, of temperament and in fact. His birth is recent, about twenty years ago, from the lucky one crossroad between the traditional Gala and Braeburn varieties: from one it inherited the slight sugary notes, from the other the acidic and aromatic taste that characterizes it; the name (precisely Nicoter-Kanzi®), derives from the African Swahili language and means "hidden treasure".

An apple all year round
It is on the market all year round because it is very long-lasting but spring is one of the best seasons to enjoy it, with its juiciness and lively taste, also perfect for an invigorating snack. The Kanzi® apple grows in Val Venosta, in the western part of South Tyrol (BZ), which from Passo Resia descends to the gates of Merano. With its dry and breezy climate, it is the land of choice for apple growing: 300 sunny days a year, the fresh and pure air of the mountains that goes down to the valley floor and the strong temperature range make the fruit crunchy and tasty .

Red and compact
The farmers are gathered in the VI.P and VOG Consortia, of which the first includes about 1,700 families: altogether they produce 16 varieties of apples, including organic ones, which fade in different shades of red from the yellow of the Golden Delicious. Kanzi® has a smooth and shiny skin, bright red with yellow shades, the shape is round and regular, the pulp compact. Among its advantages, also the high content of C vitamin: according to Apfelfit research by the Laimburg Experimentation Center in Bolzano, it is one of the 3 varieties that is richer in it.

Delicious sweet and sour taste
Thanks to the balance between sweetness and acidity, the Kanzi® apple has many followers in the kitchen. In the book Apples in the kitchen of the Dolomites (Athesia), the cooks Philip Hafner is Herbert Hintner they offer it in a mountain cheese risotto with fruit puree or in a cold apple soup with Pinot Blanc and mint tea with almond mousse while chef Simone Rugiati suggests fried provola skewers and apple cubes with Lambrusco. Other recipes? For spring the Kanzi® is perfect to add to salads, for example with lettuce, walnuts and cheese or with mixed salad and asparagus; with bresaola and spreadable cheese rolls; with herb risotto; with salmon carpaccio with diced apples or salmon trout tartare. Finally all delicious desserts: from tatin with caramelized apples to cinnamon to strudel, from compote with chocolate mousse to pancakes, up to sandwich toasted brioche bread with apples, raspberry jam and mascarpone cream.

by Marina Cella
on Sale & Pepe of May 2020

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