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Percoca puteolana, also called percoca Vesuvius, is a product traditionally cultivated in the Flegrean area in the province of Naples since 934mX. It is a type of peach (considered the parent of the apricot!) with a hard and yellow flesh, aromatic fruit, with yellow skin and intense red hues. It is the best-known peach and, until the seventies, also the most cultivated variety in Campania, because local consumers really like it. The fruits are medium-large in size, ripening in July. Just like other percoche, it is used to make peaches into syrup and is also eaten in pieces in wine.