Our cedar variety is called “Piretto” and is a low acid variety. To be combined with savory aperitifs or to be used in the preparation of desserts. It goes very well with chocolate.
Ingredients: cedar (pulp and peel), organic and fair trade cane sugar.
LEMON, ORANGE AND VANILLA JAM
Lemons and oranges together with Bourbon vanilla beans from Madagascar give off an intense aroma and the sweetness of vanilla is in perfect harmony with the slightly bitter and acidic aftertaste of citrus fruits. Perfect for breakfast.
Ingredients: lemon (pulp and rind), orange (pulp and rind), organic and fair trade cane sugar, Bourbon vanilla from Madagascar.
LEMON AND NEPETELLA JAM
The wild mint or nepetella, which grows spontaneously in our land, gives a particular freshness to this lunar lemon jam, a variety that has the power to flower and bear fruit in correspondence with every moon. Perfect to amaze on any occasion.
Ingredients: lemon (pulp and zest), organic and fair trade cane sugar, nepetella.
LEMON AND LAVENDER JAM
The aromas of lavender and the acidulous taste of lunar lemons give this jam an intense flavor in the aromas but delicate on the palate.
To be combined with savory aperitifs or in the preparation of desserts.
Ingredients: lemon (pulp and zest), organic and fair trade cane sugar, lavender flowers.
ORANGE AND CAROB JAM
The sweet and toasted flavor of the carob extract, created especially for this recipe, and the slight bitterness of the essential oils of the orange peel make this jam a truly unique product in its combination and perfect for snacks for adults and children.
Ingredients: orange (pulp and peel), organic and fair trade cane sugar, carob extract.
ORANGE JAM AND WILD FENNEL
This orange jam, combined with the wild taste of fennel freshly harvested in our fields, has a unique and completely Sicilian taste.
Ideal with aged cheeses or even for breakfasts and sweet snacks.
Ingredients: orange (pulp and peel), organic and fair trade cane sugar, wild fennel.
Our carob pods, seeded and chopped, are macerated in water for a variable amount of time.
The extraction of the liquid is done cold, after which it is cooked for hours until it reaches the right amount of degrees brix.
With 192 grams of chopped carob you make about 100g of carob extract (finished product).
The sweetness of this extract comes directly from the fruit, with no added sugars.
Perfect for sweetening with its intense aroma, in the preparation of desserts such as biscuits or for making the famous "Caramelle di Carrubbi".
For those wishing to dare a little more, instead, you can use this extract on fresh fruit salads, on a summer salad of raw fruit and vegetables or to give a touch of sweetness to a freshly made warm ricotta.
Also useful in the cold season as a natural remedy to relieve cough.