Recipes made in Italy by Italians in Italian. Translated for You with Love

Dried apricot

Highly popular for end-of-year party menus, dried apricots are also worth consuming at other times, because they contain the same amount of vitamins (A and beta-carotene) and mineral salts (potassium and magnesium) as fresh ones.

Italy is one of the major European producers of apricots , however the dehydrated ones come from abroad, in particular from Turkey.

Once pitted, apricots are often treated with preservatives (such as sulfur dioxide, E220) before drying, to maintain their bright color.

For this it is better to choose organic dried apricots , dark in color but equally tasty.

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