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 are citrus fruits harvested at full ripeness and processed in our artisanal laboratory, without any forcing. 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 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 colorings. The structure is derived from the natural pectin of the citrus and the cooking time. Vacuum cooking at low temperature. Like the other Minnelea marmalades, this one is also processed under 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 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 the citrus fruits of Cilento in an essential blend.
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 are citrus fruits harvested at full ripeness and processed in our artisanal laboratory, without any forcing. 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 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 colorings. The structure is derived from the natural pectin of the citrus and the cooking time. Vacuum cooking at low temperature. Like the other Minnelea marmalades, this one is also processed under 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 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 the citrus fruits of Cilento in an essential blend.
| Energy (kcal) | 161 |
| Carbohydrates (g) | 37 |
| of which Sugars (g) | 37 |
| Protein (g) | 0.8 |
| Fiber (g) | 1.3 |
