Small and somehow anonymous, Magnana apple does its best not to stand out, but it is actually one of the most delicious among the old varieties, with its firm, compact, sweet and acidulous pulp. Out-of-hand it has nothing special, but after some months, from Christmastime on, it becomes excellent, perfectly preserving for six or seven months. It is winy red in colour, with a smooth skin and a white-greenish pulp. Harvest takes place between October and November: this was traditionally the last apple to be eaten.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.