Two citrus fruits, a balance. The Extra Marmalade of Oranges and Lemons Minnelea brings together two citrus fruits from Cilento: Washington orange and lemon from our orchards. They are citrus fruits harvested at full ripeness and processed in our artisanal workshop, without any forced methods. The orange brings sweetness and body, while the lemon adds a lively and fresh note: together they create a balanced profile, rich but never cloying. Essential recipe. We use orange and lemon juice and peel to obtain a marmalade with a full character. We add only cane sugar. No pectins, no thickeners, no preservatives, no colorants. The structure comes from the natural pectin of the citrus and the cooking time. Low temperature vacuum cooking. Like the other Minnelea marmalades, this one is also processed in a vacuum at low temperature. It is a slow method, chosen to preserve the aromas, freshness, and structure of the fruit. The result is a brilliant marmalade, where the sweetness of the orange meets the lively note of the lemon, in a clean balance. How to use it. It is perfect on toasted bread at breakfast, on brioche, or on crispy slices. In pastry, it is great for tarts and traditional artisan sweets. In gourmet pairings, it pairs best with aged cheeses, where the citrus note balances the savoriness. A marmalade that tells the story of the citrus fruits of Cilento in an essential blend. Origin. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage. Keep in a cool and dry place. Once opened, store in the refrigerator and consume preferably within 20 days. Format. Retail glass jar with twist-off lid, net weight 212 g.
Price VAT included
Two citrus fruits, a balance. The Extra Marmalade of Oranges and Lemons Minnelea brings together two citrus fruits from Cilento: Washington orange and lemon from our orchards. They are citrus fruits harvested at full ripeness and processed in our artisanal workshop, without any forced methods. The orange brings sweetness and body, while the lemon adds a lively and fresh note: together they create a balanced profile, rich but never cloying. Essential recipe. We use orange and lemon juice and peel to obtain a marmalade with a full character. We add only cane sugar. No pectins, no thickeners, no preservatives, no colorants. The structure comes from the natural pectin of the citrus and the cooking time. Low temperature vacuum cooking. Like the other Minnelea marmalades, this one is also processed in a vacuum at low temperature. It is a slow method, chosen to preserve the aromas, freshness, and structure of the fruit. The result is a brilliant marmalade, where the sweetness of the orange meets the lively note of the lemon, in a clean balance. How to use it. It is perfect on toasted bread at breakfast, on brioche, or on crispy slices. In pastry, it is great for tarts and traditional artisan sweets. In gourmet pairings, it pairs best with aged cheeses, where the citrus note balances the savoriness. A marmalade that tells the story of the citrus fruits of Cilento in an essential blend. Origin. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage. Keep in a cool and dry place. Once opened, store in the refrigerator and consume preferably within 20 days. Format. Retail glass jar with twist-off lid, net weight 212 g.
| Energy (kcal) | 161 |
| Carbohydrates (g) | 37 |
| of which Sugars (g) | 37 |
| Protein (g) | 0.8 |
| Fiber (g) | 1.3 |
