Amarena, Marasca, Visciola, Ciliegia Acida

Even when ripe, the morello cherry still tastes sour, although it leaves a wonderful flavour in the mouth. It is this very bitterness that makes these cherries ideal for preserving and for making syrups and jams that are used in the making of pastries, drinks and ice-cream. The famous Maraschino liqueur is made with a variety of the sour cherry called Marasca. The best variety is the Montmorency, which is cultivated in the hilly regions of Italy and exported to Germany where it is used to make the liqueur Kirsch.