Our jams are produced in the laboratory kitchen with the seasonal fruits collected in the spring and summer. The recipes are traditional and are based on using only fruit and sugar in the proportion 2:1 with no preservative added. The fruit is cleaned, cut and cooked with sugar until the right flavour and consistency. Then the jam is put in jars which are boiled in order to sterilise the products.
The most typical fruit jams are: PLUM JAM (RED OR YELLOW), APPLE SAUCE, APPLE QUINCES SAUCE, CHERRY JAM, SOUR CHERRY JAM, GRAPE JELLY, FIG JAM, AND A VERY SPECIAL MEDLAR JAM
We sell half a kilo jar or 400 gr jar for the price of 5,00 € or 4,00 €.
In the early summer we collect our green walnuts in order to make a typical liquor named “nocino” and in the winter we have plenty of walnuts to use in our kitchen or to sell.
