From Anatolia with color (light red)…
The Roman general Lucius Licinius Lucullus was the man whom you wanted if you tried to conquer Anatolia, and the man you want if you need a suggestion about fine cuisine. In fact, in Italian, when speaking about a “Lucullian lunch,” you speak about a sumptuous meal. In the near Orient, the general relying on his good taste in terms of taste falls in love with the fruit of the prunus cerasus, a local tree. The fruit, which is similar to cherries, but is of a lighter red and is more acidic, is referred to as the “amarena”, or sour berry. Amarena is now famous thanks to Lucullus, who, unable to renounce to its fresh and thirst-quenching flavor, brought one tree back to Rome on his ship. And when something is in Rome, like we all know, the fashion is quick, but also long-lasting; now you can often see the sour berry trees, slightly smaller than the usual cherry trees, full of their ripe fruits in the months of June and July.
Just a spoonful of sugar, or: how to candy the fruit?
...with a long and repeated dipping in a sugar syrup, in one of the sweetest natural exchanges: the fruit’s natural water is replaced by the sugary syrup, which later dries and hardens, creating the classic textured candied fruit, which has a concentrated aroma and is ready for long conservation.
Beware - just like we do! - of candied cherries that are too red: the bright hues are often the result of the fruit’s saturation in sulphur dioxide, a process that prevents the fermentation of juicy fruit (with a high water concentration) that results in the discoloration of the fruit itself. So the fruit becomes “resuscitated” by artificial colorings and preservatives. The amarena produced by for Grom do not follow this process, but are candied in their own juice with cane sugar, remaining romantically red.
“Teyuna” Columbian chocolate chips
Teyuna is the name of the lost city in the Santa Marta region of Colombia, built by the Tayrona peoples - a Meso-American population dating back to 2,000 years ago. The Tayrona population was dedicated to agriculture, which is why called this cacao “Teyuna” - for its sweet notes, recalling honey, and dried fruit (cashews, peanuts), that remind us of the criollo cacao and is extraordinarily pleasing to the palate.
One quick fact, actually two: we use a very high percentage of cacao: 60%, and the size of the chips is 3 mm.
The candied cherries encounter the “Teyuna” chocolate chips and Grom’s fiordilatte
We always loved the coy. And daydreaming about a summer conquest, we opted for the fresh acidity of the black cherry for our June Flavor of the Month. The fruit is cuddled in a long sweet sugar bath - full of “courtship!” – and the whipped cream, here in its frozen form of fiordilatte. Since we didn’t want the acidic black cherries to feel lonesome, we decided to combine them with the strong “Teyuna” chocolate: “he who is loved too much,” the poet says, “does not give love...”
The best accompaniment to this flavor is whipped cream; but for a strong contrast, an encounter with extranoir chocolate is a good choice; while for an infinitely creamy sensation that calms the acidity, pair it with yogurt.
Enjoy the acidic black cherries that rip at your senses, but whose flavor satisfies you!
I love [...] the small yet delicious fruit that ripen in June.
The black cherries, acidic and tasty
And the cherries, sweet, red, and sensual like a kiss.
Giulio Rapetti – in art Mogol