{"id":3269,"date":"2024-02-25T09:30:27","date_gmt":"2024-02-25T09:30:27","guid":{"rendered":"https:\/\/oltrelacaletta.com\/?p=3269"},"modified":"2024-02-25T10:34:23","modified_gmt":"2024-02-25T10:34:23","slug":"pompia","status":"publish","type":"post","link":"https:\/\/oltrelacaletta.com\/en\/pompia\/","title":{"rendered":"POMP\u00ccA, GOLD OF SINISCOLA: WHAT IT IS AND WHERE TO BUY IT"},"content":{"rendered":"

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The Pomp\u00eca, remains the strangest fruit I have ever seen \ud83d\ude42<\/span><\/p>\r\n

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It is also known as Citrus Monstruosa<\/em>, precisely to link its (probable) family, the citron, to an aesthetic that does not make it its strong point.<\/span><\/p>\r\n

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But as is often the case, appearances are deceiving.<\/span><\/p>\r\n

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And it is indeed from this fruit that some of the most typical products of Sardinia, and Siniscola in particular, are born.<\/span><\/p>\r\n

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The Pomp\u00eca is a rare fruit, cultivated only in the municipalities of Siniscola and its surroundings, exploited both for its beneficial properties and to make sweets, jams... and the famous pomp\u00eca liqueur.<\/strong>.<\/span><\/p>\r\n

\r\n\r\nRead more: Pomp\u00eca, oro di Siniscola: cos\u2019\u00e8 e dove comprarla<\/span><\/a>\r\n\r\n<\/span><\/p>\r\n

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Its rarity is due to the fact that not only does its cultivation, as mentioned above, occur only in certain areas, but farmers in most cases have trees for family consumption<\/strong>, and only a few cultivate real citrus groves.\u00a0<\/span><\/p>\r\n

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Harvesting is manual and takes place from mid-November until January.<\/strong><\/span><\/p>\r\n

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HOW AND WHEN DID THE POMPIA ORIGINATE?<\/strong><\/span><\/h2>\r\n

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The origins of the pompia are not certain, although many scholars and university researches have speculated that it originated from a natural cross between different citrus fruits (probably the citron, lemon and grapefruit) in medieval times.<\/span><\/p>\r\n

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What is certain is that the pompia is among the rarest citrus fruits in the world and that only a few hundred trees existed until the early 1990s.<\/span><\/p>\r\n

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Its commercial 'rebirth' took place towards the end of the same decade, when it was decided to plant an extensive cultivation of pomp\u00eca in Siniscola to implement a social agriculture project.<\/span><\/p>\r\n

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Then, in 2004, five producers established the Presidio Slow Food<\/a> in Siniscola.<\/span><\/p>\r\n

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A programme aimed at protecting this beneficial and rare citrus fruit that is an admirable example of Sardinian biodiversity.<\/span><\/p>\r\n

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HOW IT IS USED AND WHAT PRODUCTS ARE MADE FROM IT<\/strong><\/span><\/h2>\r\n

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The pomp\u00eca is used in numerous tasty Sardinian culinary preparations.<\/span><\/p>\r\n

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It is rightfully one of the <\/span>typical Sardinian products<\/a><\/span><\/strong><\/span> and must be tasted in all its forms if you visit the island during your holidays.<\/span><\/p>\r\n

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The most famous recipes based on pompia in Sardinian food and wine are: sa pompia intrea<\/strong>, s\u2019aranzata<\/strong>, la jam<\/strong> and pompia liqueur.<\/strong>.<\/span><\/p>\r\n

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Recently, it has also been used in the production of craft beers by Sardinian breweries and beer firms.<\/span><\/p>\r\n

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SA POMPIA INTREA<\/strong><\/span><\/h3>\r\n

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Of all the preparations possible with the Pomp\u00eca, this is probably the most typical of Siniscola.<\/span><\/p>\r\n

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The recipe for pomp\u00eca intrea has in fact been handed down orally for centuries and constitutes the cultural baggage of many Siniscola women.<\/span>
Its processing is very long and intricate.\u00a0<\/span><\/p>\r\n

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First the yellow peel is removed<\/strong> with a small knife, lovingly guarded in order to obtain an exceptional and very aromatic liqueur from it later.<\/span><\/p>\r\n

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At times it may remind one of Limoncello, but it has unique organoleptic characteristics.\u00a0<\/span><\/p>\r\n

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Then a hole is made in the top, from which the extremely acidic inner pulp<\/strong> interna, estremamente acida.\u00a0<\/span><\/p>\r\n