Quote by Mark Bittman

“The giuggiole, or jujube fruit, resembles an olive and tastes, at first, like a woody apple. After withering off the vine, it takes on a sweeter flavor, closer to a honeyed fig. Among the medieval elite, the fruit was so popular that it gave birth to an idiom: "andare in brodo di giuggiole"--- "To go in jujube broth"--- defined in one of the earliest Italian phrase books as living in a state of bliss. Every fall, the handful of families that still cultivate the fruit in the village gather in medieval garb to celebrate the jujube and feast on the fine liquors, jams, and blissful sweet broth they create from it. Italy is full of places like Arquà Petrarca. Microclimates and artisanal techniques become the basis for obscure local specialties celebrated in elaborate festivals from Trapani to Trieste. In Mezzago, outside Milan, its rare pink asparagus, turned red by soil rich in iron and limited sunlight. Sicily has its Avola almonds and peculiar blood-red oranges, which gain their deep color on the volcanic slopes of Mount Etna. Calabria has 'nduja sausage and the Diamante citron, central to the Jewish feast of Sukkot.”

Quote by Mark Bittman