Cilento lemons The Extra Lemon Marmalade Minnelea is made from lemons grown in our orchards in Cilento. These are fragrant, aromatic lemons with a distinctive character: no harsh bitter notes, but a full, vibrant freshness and a citrus trail that lingers. A local variety chosen for its aromatic qualities and essential oils in the peel. Awarded WineHunter Award Gold, the Extra Lemon Marmalade Minnelea has received the WineHunter Award Gold, a recognition from the Merano WineFestival that values products with identity, quality, and gastronomic character. An award that describes this marmalade well: essential recipe, citrus protagonist, clear flavor. Essential recipe: we use the whole lemon, juice, and peel, to obtain a marmalade with a strong character. We only add cane sugar. No pectins, no thickeners, no preservatives, no colorings. The slow vacuum cooking preserves the essential oils and maintains the perfect balance between sweetness and citrus note. How to use it: it's perfect on toasted bread for breakfast or on brioche. In pastry, it is suitable for tarts and filled cookies, where the citrus note balances the sweetness of the dough. In gourmet pairings, it shines with blue cheeses or fresh ricotta, where the lemon creates contrast and cleanses the palate. A marmalade that tells the story of Cilento citrus fruits in their most direct form. Ingredients: Cilento lemons (juice and peel), cane sugar. Fruit used: 130 g per 100 g of finished product. Origin: produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage: store in a cool, dry place. Once opened, keep in the refrigerator and consume preferably within 20 days. Format: retail glass jar with a twist-off lid, net weight 212 g.
Cilento lemons The Extra Lemon Marmalade Minnelea is made from lemons grown in our orchards in Cilento. These are fragrant, aromatic lemons with a distinctive character: no harsh bitter notes, but a full, vibrant freshness and a citrus trail that lingers. A local variety chosen for its aromatic qualities and essential oils in the peel. Awarded WineHunter Award Gold, the Extra Lemon Marmalade Minnelea has received the WineHunter Award Gold, a recognition from the Merano WineFestival that values products with identity, quality, and gastronomic character. An award that describes this marmalade well: essential recipe, citrus protagonist, clear flavor. Essential recipe: we use the whole lemon, juice, and peel, to obtain a marmalade with a strong character. We only add cane sugar. No pectins, no thickeners, no preservatives, no colorings. The slow vacuum cooking preserves the essential oils and maintains the perfect balance between sweetness and citrus note. How to use it: it's perfect on toasted bread for breakfast or on brioche. In pastry, it is suitable for tarts and filled cookies, where the citrus note balances the sweetness of the dough. In gourmet pairings, it shines with blue cheeses or fresh ricotta, where the lemon creates contrast and cleanses the palate. A marmalade that tells the story of Cilento citrus fruits in their most direct form. Ingredients: Cilento lemons (juice and peel), cane sugar. Fruit used: 130 g per 100 g of finished product. Origin: produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage: store in a cool, dry place. Once opened, keep in the refrigerator and consume preferably within 20 days. Format: retail glass jar with a twist-off lid, net weight 212 g.
Price VAT included
| Energy (kcal) | 207 |
| Carbohydrates (g) | 50 |
| of which Sugars (g) | 47 |
| Fat (g) | 0.1 |
| Protein (g) | 0.5 |
| Fiber (g) | 2.5 |
| Sale (g) | 0.08 |
