Sundried Wild Black Cherries (Visciole al Sole) by SiGi

The tiny sour cherry is very common in the wild in the hills of Le Marche. It produces a dark red juice with a fresh tart flavor. SiGi's wild sour cherries are washed and dried, then mixed with sugar in glass jars. These are sealed and left in the sun for 38 to 45 days so the sun dissolves the sugar and dehydrates the fruit. The pots are moved every two days, which help the sour cherries produce their syrup. This unique process ensures that the sour cherries produce a syrup without the addition of water. Perfect over ice cream, in cocktails, with venison or soft cheese.SiGi was founded in 1996 by Silvano Buccolini and his wifeGiuliana Papa in the Marche region of Italy.The company marries Silvano’s passion for saving ancient local fruitvarieties with Giuliana’s extensive knowledge of traditional Marcherecipes to produce specialities such as Sapa, Sour Cherries underthe Sun, White Fig Jam and Mulberry jam.Their commitment to traditional Marche fruits and preserves bringthe flavors, aromas and colors of the past into the present.All products are entirely handmade.All recipes are made following traditional cooking methods.Many old local plant varieties and wild plants have been rediscoveredand cultivated for these recipes.All plants are farmed organically, guaranteeing the purity of theraw ingredients.No chemical thickeners, preservatives or dyes are used in anyof the products.The products are produced in accordance with the seasonalcycle of the year and preserved with meticulous attention tothe preservation techniques.