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 Panda Group2016@ siciliabellaebuona

Sicilia Bella&Buona 

flavor and high quality Sicilian products

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Jam
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Sicilia Bella&Buona 
the flavors of the nature

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In stock

Enjoy the sour scent from the lands of the mare nostrum. Spread and marry the pulp in sweet moments or with aged cheeses. DescriptionThe bitter orange marmalade is produced with more than 100% fruit per 100g of finished product, it does not contain pectin and the sugars are minimized. The vacuum production method includes low temperatures and very short cooking times, leaving the aroma, the scent and the taste of oranges unaltered. In the production process the oranges are peeled only the noble part of the fruit is used, the skins are also placed after having left them in cold water for a couple of days; in order to give more fragrance and at the same time taste. Fruit is usually processed until the first week of March to prevent the fruit from losing part of its juice. The only drawback of this jam is that with time and heat it undergoes a photo-oxidation; a natural process due to heat and light; bringing the same to a loss of color but remaining the taste unaltered. Precisely for this reason it is necessary to keep the product in a cool and dry place and, after opening, keep refrigerated in a few days. Some studies have highlighted a link between the consumption of oranges and the reduction of developing some types of tumors; even it is probable that some types of tumors are inhibited by the consumption of citrus fruits. This is due to the significant amount of polyphenols and terpenes that oranges or citrus fruits typically contain. This jam goes well with aged cheeses.This is considered the jam of the breakfasts and tea of ​​the five English, in fact it is the most widespread in the United Kingdom.

bitter-orange-marmalade

NewCondition0
In stock

DescriptionOrange marmalade is produced with more than 100% fruit per 100g of finished product, contains no pectin and sugars are minimized. The varieties used are: the Brazilian, tarocco, valencia, navel and an ancient variety the "belladonna". The vacuum production method includes low temperatures and very short cooking times, leaving the aroma, the scent and the taste of oranges unaltered. In the production process the oranges are peeled only the noble part of the fruit is used, the skins are also placed after having left them in cold water for a couple of days; in order to give more fragrance and at the same time taste. Fruit is usually processed until the first week of March to prevent the fruit from losing part of its juice. The only drawback of this jam is that with time and heat it undergoes a photo-oxidation; a natural process due to heat and light; bringing the same to a loss of color but remaining the taste unaltered. Precisely for this reason it is necessary to keep the product in a cool and dry place and, after opening, keep refrigerated in a few days. Some studies have highlighted a link between the consumption of oranges and the reduction of developing some types of tumors; even it is probable that some types of tumors are inhibited by the consumption of citrus fruits. This is due to the significant amount of polyphenols and terpenes that oranges or citrus fruits typically contain. This jam goes well with aged cheeses.

red-marmalade

NewCondition0
In stock

DescriptionLemon jam is produced with 105% fruit per 100 g of finished product, it does not contain pectin. The variety used is the "feminella siracusano", characteristic of this fruit is to present a high juiciness, an age of maturation that goes from October to late November for the primofiore; typical of the area of Syracuse where and in the process of European recognition THE PROTECTED GEOGRAPHIC INDICATION as lemon of Syracuse. The vacuum production method provides for low temperatures and short cooking times, leaving the aroma and flavor almost unchanged. On the palate this jam looks like the granita. In the production process the same precautions of the oranges are adopted, also in this case the photo-oxidation takes place. rich in vitamin C this jam is ideal to be consumed as a base for desserts such as pies and for consumption with cheese and salami.

lemon-jam

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In stock

DescriptionMandarins jam is produced with 115% fruit per 100 g of finished product, it does not contain pectin. The variety used is the "nova, the simeto, and the marzaiolo of ciaculli". Also in this is added the ideal peel for breakfast to stuff the cakes and croissants with cereals.

Mandarine-marmalade

NewCondition0
In stock

It is produced with 105% fruit per 100 g of finished product, it does not contain pectin. Part of the citrus category is rich in mineral salts, including potassium and magnesium phosphorus and calcium, contains a high concentration of vitamin C, vitamin A and B vitamins. Among the flavonoids the most abundant in grapefruit is the nariningernina, which plays an antioxidant and antitumor activity.

grapefruit-jam

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In stock

DescriptionThe extra peach jam is produced with 110% fruit per 100 g of finished product, does not contain pectin. The variety used is the IGP peach of Leonforte. The characteristic of this fishing is the maturation in the bag that goes from September until the middle of November. Peach PGI of Leonforte is a fruit with an intense aroma, golden yellow color and a sweet and natural pulp. It is used to stuff croissants and cakes but it also goes well with dried fruit.

peach-jam

NewCondition0
In stock

The extra jam of mulberries is produced with 105% of fruit per 100 g of finished product, it does not contain pectin. The fruit comes from the Etna area. The extra jam of mulberries is made with the juiciest fruits, we prepare a concentrate of goodness, fragrant and characteristic of the beautiful Sicily. It is used for desserts and for breakfast.

Jam-of-black-mulberries

NewCondition0
In stock

Ideal for filling cakes and desserts in general but also excellent on bread. May contain traces of nuts, soy, milk and derivatives. The possible outcrop of oils is completely natural.

hazelnut-cream


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