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azzeruole
hawthorn fruit
Crataegus azarolus. Native to the Mediterranean, with a taste similar to a medlar or nespola, they are used to make jam, or preserved in grappa, and are rich in vitamin C.
Also called lazzeruole, adduravano, ‘nzalora, nazarella, nazolu lasarolo, rasarolo, lazarino or el pometo rosso in the Veneto.
Text © Dana Facaros & Michael Pauls
Image by Matt Lavin