The product

Pear and Lemon Jam

Williams pear and lemon from Sicily jam
Code:
93847
Country of origin: **
Italy - Friuli Venezia Giulia
Weight:
270 g
Minimum order:
1 piece
More Information
Raw material Williams pear, lemon from Sicily and white cane sugar
Appearance Creamy with pear pieces
Taste The sweetness and delicacy of the pear is well balances by the lemon
Our selection Alessio only works seasonal fruits that buys from trusted farms; every fruit grows best in a territory and with a particular climate. Oranges and lemons for example come from Francofonte, in Sicily
Suggestions Excellent with ricotta, burrata or mascarpone
More Information
Ingredients Mix fruits 58% (lemon 30 %and William pears 28%), white cane sugar
Weight 270 g
Packaging Glass jar
Storage Conditions (packaged products) Keep at room temperature
Instructions for use Once opened keep in fridge
Nutrition Declaration Energy: 1008 kJ / 237 kcal
Fat: 0,3 g
of which saturates: 0,06 g
Carbohydrate: 57,5 g
of which sugars: 56,7 g
Protein: 0,4 g
Salt: 0,0 g
Typical value per 100 g
The producer

La Dispensa di Alessio Brusadin - Brugnera (PN) - Friuli Venezia Giulia

Why we chose them
La Dispensa (the pantry) is a project by Alessio Brusadin, a traveller chef from Friuli Venezia Giulia. After a long stay in London where he opened a chain of three restaurants and worked even in The Halkin Hotel with Gualtiero Marchesi, he returned to Italy where he opened the Restaurant Ritterhof with Vito Leone and started a collaboration with Fratelli Corrà. After his return, he had the idea to capture flavours and perfumes in jars: his chutneys are made with the best seasonal fruits and vegetables, brown sugar and apple vinegar, produced in a traditional way, without the addition of dyes, preservatives or gelling. Alessio's recipes are unique and original, and despite the chutneys are an oriental preparation, Alessio has created his recipes in order to embrace the European tastes and culture. Moreover, he realized them by keeping in mind a clear project od matching
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