The jams are produced almost exclusively with top quality local fruit, Nicolò Vellino searches for the best orchards that respect seasonality and natural crops.
The fruit is harvested only when it reaches the right ripeness, then taken to the laboratory where it is washed, cut and left to macerate with sugar and aromas for at least 12 hours, then it is strictly cooked over low heat, finally it is put into jars and pasteurized. After which it is left to rest for at least 30 days before being sold.
INGREDIENTS: Apricots, sugar, lemon juice, Madagascar vanilla.
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