Gelata apple has been named after its characteristic vitreous pulp, deriving from the gelatinization (from here the name Gelata) of some cells that make it harder and less juicy. The pulp is white, slightly acidulous, very aromatic, juicy, and sweet. It is characterized by its aptitude to preservation both on the tree and in premises or outdoor places (balconies, terraces).
In the past, it was a variety known and widespread in Central and Southern Italy, in the provinces of Naples, Avellino, Salerno, Reggio Calabria, Potenza, Chieti, Teramo, Aquila (Paris, 1914); until 1964, it represented the 20% of the apple growing panorama in Abruzzi and the Marches (Sansavini, et al. 1986).
|La Gatta Antonio||Tocco da Casauria (PE)|