giuggiolo

common jujube or Chinese date

jujubes

Ziziphus zizyphus or jujubes were introduced to Italy from Syria and first noted by the Accademia della Crusca in 1660. Today they are grown in the Colli Euganei, and are slightly dried then distilled into a liqueur, brodo di giuggiolo, a syrup made with sugar, zibibbo grapes, red wine, quinces, lemon zest and water. It's apparently so tasty that 'to go in jujube broth' (andare in brodo di giuggiole) means 'to walk on cloud nine'.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play