In Italy, jam – marmellata or confettura – is a tradition found all over the peninsula, just as you’d expect from any cuisine with strong peasant roots that use the seasons to dictate what’s on its tables. It’s usually eaten for breakfast on fette biscottate or turned into crostata (jam tart). Marmellata di limoni is made most notably where you find profuse amounts of lemons, such as along Campania’s Amalfi coast, where the lemons grow larger and sweeter than anywhere else, and Calabre, where lemons have been growing since the Middle Ages, one of the many exotic and beautiful things brought to the island from the Middle East when it was an Arabic island.
- Potty Gr, 220 - Natural product without conservatives.
- Ingredienti: Sugar, lemon