The Rome apple (sometimes called the Rome Beauty) is a very old variety coming from a chance seedling in the Ohio River valley centuries ago. That seedling was fostered and soon became a local and regional staple in the Midwest. Beautiful dark red skin with a white flesh that shows off little pink splashes. These apples are made to be cooked. Throw them in the oven and they come alive! That’s why they’ve been called the “baker’s apple” since the 1800s in Ohio, where they first popped up. In pies, crisps, or a roast pan with pork, they hold their shape and soak up flavor like a sponge.
