Talking about our products is both simple and complex at the same time.
Simple because creating our production is simply giving life to our passion. Complex because behind it there is an immense work that goes beyond the tradition and experience that characterizes each of these.
Our Jars are the wise fruit of the work of ancient crops handed down over time that categorically exclude the use of any substance even if this is admitted by the same principle that applies to organic production.
When these are in fact collected and bottled, this process continues, which in the same vein sees the completion of a jam with the sole use of our freshly picked fruit and sugar. It will be precisely the quantity of this, combined with the vacuum, to guarantee its duration over time. The discourse is also the same for the in oil we produce. Of which the same aromas that compose them of our production.
Each element, before being bottled, in the previously sterilized jar, is cooked in a mixture of water and vinegar in order to avoid the risk of Botox. It will then be the same aromas to allow its conservation.
But in addition to the classic jam like that of lemons, fig jam or traditional in oil (such as dried tomatoes etc …) we pride ourselves on experimenting with new preserves in order to always amaze those who come to visit us and not bore those who return.
These are impossible to describe only once. A diary would be needed as they are born according to the harvest and the creative flair of the moment. And so we welcome a Carrot and Lemon jam given by a large harvest of these or a broccoli pesto born on the inspiration of the moment.
But wanting to try to enclose our production
annual and continuous in some items it will be possible to schematize it as follows:
- jams \ sweet jams and savory jams (chutneys).
- various in oil
- tomato sauce and various sauces (example of pumpkin or broccoli)
- red pesto (dried walnut tomatoes)
- natural cherry tomatoes or datterini
- fruit juices
Returning to the diary, if I have intrigued you, in addition to encouraging you to personally attend to taste our products or buy them in our Shop, you can witness their birth through the Facebook and Istagram channels constantly updated on work in our company.
Our lemon jam is mainly made with the lemon that we grow, that is “the Sfusato Amalfitano” that we find during the period from March to August. Although in some periods, thanks to the temperatures of our coast, even in the remaining months. The difference from the other countless types of lemons lies in the value of the product itself which has a thinner peel, more pulp and the internal fruit is sweeter. All this also gives a natural color that is decidedly brighter. The resulting jam has a full-bodied and compact consistency. The use of sugar, as the only thickener, brings out the sweet part, leaving a slight bitter aftertaste, a peculiarity of the lemon itself. The conservation, together with the sugar added during cooking, is guaranteed by the classic vacuum-packed which is carried out at the end.
Our orange marmalade made with oranges, which spontaneously blossom between December and February. Oranges with a strong orange skin and sweet juice with a bitter aftertaste. Here, too, the peel, without the white part, notoriously bitter, is used in the preparation because it is rich in the essential oils of the product itself. Sugar and vacuum in the transformation define continuity and therefore conservation. The final consistency is slightly denser compared to that of lemon.
The fruit of the fig tree is harvested from May to September. This fruit can have a purple, red or green skin. Our jam is mainly made from the one with the purple peel. Rich in pulp and with a decidedly sweet flavor, it gives us an excellent jam whose sugar content is lower but necessary for the final transformation. The result is a cream with small characteristic seeds of the fruit that are not of any discomfort to the palate.
The tomatoes grown on our terraces are harvested from June to October. Part of these is used for tomato puree, the rest is used in oil production. Here too, as in all our products, there are no preservatives and conservation is given by perfect drying and salting which, with aromas and oil, preserve their shelf life. The tomato is cut in half, but not completely divided, and covered with salt. Lying one next to the other on perforated boards (to ensure the passage of air) and exposed to the sun for several days of hay. At the end of the harvest they are bottled with fresh basil and various aromas.
Our puree made with cherry tomatoes and are not strictly bottled in August when the tomato is ripe. The process is quite long because it starts with a thorough washing of the product up to boiling. Subsequently it is passed, deprived of the peel several times by the machinery itself, thus taking only the pulp. At this point it is bottled with some fresh basil leaves. The bottle is further boiled together with the others to ensure perfect conservation. The resulting puree is dense and full-bodied and is above all a bright red color that certifies its strong flavor.
Aubergines in oil
The aubergine that is harvested from June to October is used for our in oil only when well formed and ripe. It is perfect when it is heavy, firm and with a uniform and shiny skin precisely because our in oil are made without seeds that appear when the aubergine is said to be old. The traditional procedure sees the non-boiling of the vegetable. But in our case, for conservation and to eliminate the Botox risk, the aubergine is removed from the peel cut into strips and boiled in water and white wine vinegar. This allows to keep the original light color of the pulp. It is then left to dry and then seasoned with various aromas, salt and bottled.
Pumpkin in oil
The pumpkin, in addition to the long green one, which you can still find in our production, in this case is the so-called Neapolitan one. The harvest period is from August to November. The procedure is the same as for aubergines. It is only previously cut into thin and long slices, which after cooking are left to dry and then only subsequently seasoned and bottled with oil. The result is a strong orange pumpkin.