The popular saying “an apple a day keeps the doctor away” comes from rural wisdom, but science confirms that, while not miraculous, apples are a valuable fruit for our health.
A medium-sized apple, eaten with the skin, provides about 95 calories, 25 grams of carbohydrates, nearly 20 grams of natural sugars, over 4 grams of fiber, and a significant amount of vitamin C. Apples are also rich in bioactive compounds such as polyphenols and antioxidants, which play a protective role for the heart, gut, and brain. Pectin, a soluble fiber found in abundance, promotes intestinal regularity and helps maintain a healthy microbiota.
From a nutritional perspective, the apple is therefore a small treasure chest of well-being: filling, hydrating, useful for weight control, and potentially beneficial in the prevention of chronic diseases.
Italian apples form a mosaic of varieties: thanks to its diverse climates and soils, our country boasts a rich production of apples that takes on different characteristics depending on the region. Veneto, too, preserves an important tradition. Its hills and foothill areas offer an ideal microclimate for various cultivars—from the classic Golden and Stark Delicious to more rustic and aromatic types, including ancient apples and “fruits of memory.”
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Pom dea rosetta – small, with a streaked skin, tart and very aromatic.
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Rosa di Monfumo – an ancient variety from the Treviso foothills, with fragrant white flesh.
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Pom dea fragola – bright red, with a fruity aroma reminiscent of strawberries.
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San Piero rosso – a rustic apple, sweet-tart, once also used for drying.
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Bella del bosco – a semi-wild apple, small, crunchy, with an intense flavor.
In the Euganean Hills, a volcanic land with rich, mineral soil, apple growing takes on unique characteristics: here, small to medium-sized apples grow with crisp, fragrant flesh, often used to make jams, homemade desserts, and cider. The agricultural biodiversity of this area has preserved ancient varieties which were once an integral part of the rural diet and are now being rediscovered thanks to growing interest in native fruits.
