Barbiano plums

It is still early spring when the plum trees begin to blossom and release their intense, sweet scent. Towards the end of summer, the small plums grow larger and turn a deep blue. When they yield slightly to gentle pressure, they are ready to be harvested.

Until some time ago, the Barbiano plum was a major export product, thriving on the sunny slopes of Barbiano. Today, it is valued for its properties: It is rich in provitamin A, B vitamins, potassium and trace elements, stimulates the metabolism and strengthens resistance to stress and low moods. The "Barbianer Zwetschke" also has a high sorbitol content, a natural sugar substitute.

Today, this stone fruit is celebrated during the Barbiano Plum Weeks in late summer. These are weeks of culinary delights held in local restaurants and inns. Delicacies such as plum dumplings and plum strudel, as well as risotto and meat with plum sauce, are prepared using the fruit. Some establishments also offer delicious plum ice cream, while you can buy plum bread in the shops.