Two citrus fruits, one balance. The Extra Marmalade of Oranges and Lemons Minnelea combines two citrus fruits from Cilento: the Washington orange and the lemon from our orchards. These fruits are picked at full ripeness and processed in our artisan laboratory, without forcing. The orange brings sweetness and body, the lemon adds a lively and fresh note: together they create a balanced profile, rich but never cloying. Essential recipe. We use juice and peel of orange and lemon to obtain a marmalade with a full character. We only add cane sugar. No pectins, no thickeners, no preservatives, no colorants. The structure comes from the natural pectin of the citrus fruits and the cooking time. Low-temperature vacuum cooking. Like the other Minnelea marmalades, this one is also processed in a low-temperature vacuum. 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 for breakfast, on brioche or on rusks. In pastry, it is suitable for tarts and traditional artisan sweets. In gourmet pairings, it goes best with aged cheeses, where the citrus note balances the savoriness. A marmalade that tells the story of Cilento's citrus fruits in an essential blend. Origin. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage. Store in a cool and 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
Two citrus fruits, one balance. The Extra Marmalade of Oranges and Lemons Minnelea combines two citrus fruits from Cilento: the Washington orange and the lemon from our orchards. These fruits are picked at full ripeness and processed in our artisan laboratory, without forcing. The orange brings sweetness and body, the lemon adds a lively and fresh note: together they create a balanced profile, rich but never cloying. Essential recipe. We use juice and peel of orange and lemon to obtain a marmalade with a full character. We only add cane sugar. No pectins, no thickeners, no preservatives, no colorants. The structure comes from the natural pectin of the citrus fruits and the cooking time. Low-temperature vacuum cooking. Like the other Minnelea marmalades, this one is also processed in a low-temperature vacuum. 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 for breakfast, on brioche or on rusks. In pastry, it is suitable for tarts and traditional artisan sweets. In gourmet pairings, it goes best with aged cheeses, where the citrus note balances the savoriness. A marmalade that tells the story of Cilento's citrus fruits in an essential blend. Origin. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage. Store in a cool and 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.
| Energy (kcal) | 161 |
| Carbohydrates (g) | 37 |
| of which Sugars (g) | 37 |
| Protein (g) | 0.8 |
| Fiber (g) | 1.3 |
