LEMON AND GINGER

For this marmalade we use the femminello lemon, typical of the Ionian coast of our Island. Intensely fragrant, richer than other varieties in terms of juice and essential oils. It is processed without discarding any part, to have all its sunny freshness in our packs. We pair it with ginger grown in Sicily. Carefully dosed, it rides the fresh and pungent note of the lemon without conditioning it and diverting it to exotic fragrances. The result is a jam with an almost thirst-quenching taste, perfect for balancing the looming heat on a summer breakfast, with a long persistence that prepares the next taste. It also makes an excellent sidekick to flavorful raw fish or goat cheeses, especially when aged in lemon leaves. When used on ice cream, it can be a fil rouge (or rather, jaune) that can unite the courses of an entire dinner party.

All tasting notes were written by Marcello Ingrassia.

Average nutritional values per 100 g
energy value / 935 kJ 220 kcal
fat / 0.0 g
of which saturated fatty acids / 0.0 g
carbohydrates / 55 g
of which sugars / 54 g
protein / 0.4 g
salt / 0.00 g