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Jams

Jams

Our jams are made with seasonal local varieties of fruit that has not been subjected to chemical treatments. These autochthonous varieties have a natural resistance to common diseases and meteorological adversities.

Most of the fruit is grown and harvested on our farm and is processed within hours of harvesting. The jams are produced in limited quantities, and are therefore not guaranteed to be available throughout the whole year, being seasonal products.
The types of jams we currently have are:
Marmelade of Mastantuono Pears , Ginger and Cinnamon. The Mastantuono pear variety is very small and round, with the peak of harvesting season in August. Its pulp is soft and fragrant. Despite the excellent organoleptic qualities of this fruit (great texture and fragrance) it has been substituted in the area by other, larger varieties, and therefore of limited availability.
Marmelade of white Cilento figs and walnuts. These figs are of the white variety of Cilento, whose flesh has a pasty consistency, a very sweet taste, and an amber-yellow color. The nuts come from trees located next to our Aglianico vineyards. The advised gastronomic pairing is with medium-aged cheeses.  
Confitture of red Tropea onions and Balsamic Vinegar. The red onions of Tropea, thanks to the mild micro-climate during the winter because of the proximity to the sea , are not bitter but sweet . These onions are rich in sodium, potassium, calcium, phosphorus, and contain vitamin C, A, B and E. This jam goes very well with hard aged cheeses like Pecorino and Parmigiano.

Most of the fruit is grown and harvested on our farm and is processed within hours of harvesting. The jams are produced in limited quantities, and are therefore not guaranteed to be available throughout the whole year, being seasonal products.

The types of jams we currently have are:

Marmelade of Mastantuono Pears, Ginger and Cinnamon. The Mastantuono pear variety is very small and round, with the peak of the harvesting season in August. Its pulp is soft and fragrant. Despite the excellent organoleptic qualities of this fruit (great texture and fragrance) it has been substituted by many in the area by other, larger varieties, and is therefore of limited availability.

Marmelade of white Cilento figs and walnuts. These figs are of the white Cilento variety, whose flesh has a pasty consistency, a very sweet taste, and an amber-yellow color. The nuts come from trees located next to our Aglianico vineyards. The advised gastronomic pairing is with medium-aged cheeses.  

Confitture of red onions and Balsamic Vinegar. The red onions of the area around Tropea, thanks to the mild micro-climate during the winter because of the proximity to the sea, are not bitter but sweet. These onions are rich in sodium, potassium, calcium, phosphorus, and contain vitamin C, A, B and E. This jam goes very well with hard, aged cheeses like Pecorino and Parmigiano.