Description
Sicilian lemon marmalade from a family farm between Etna and the sea.
Il Giardino grows its lemons in Contrada Rovettazzo, near Giarre, on the fertile volcanic soil between Mount Etna and the coast. The marmalade is made with cane sugar and lemons only, with 50 g of fruit in every 100 g, and keeps a fresh, intense and slightly bitter profile. The fruit is fresh and seasonal, picked by hand and processed with artisanal methods, with no preservatives or artificial flavourings. Every jar is labelled by hand.
For restaurants and chefs. A breakfast and brunch staple that goes straight from the jar to the table, with bread and butter, yogurt or fresh pastries. The producer pairs it with fresh, rich and buttery cheeses such as fresh Asiago, ricotta and Provola Ragusana, so it also serves as a ready accompaniment for a cheese course. Its bitter edge holds up as a filling for crostate and homemade biscuits.
For specialty and Italian stores. Lemon marmalade is an everyday purchase that rotates steadily alongside breakfast products. The two-ingredient recipe and the Sicilian origin are easy to explain at the counter. The hand-labelled jar suits gift baskets, and the marmalade sells well next to fresh cheeses and artisan bread.
Format guidance: the 98 g jar suits room service, hotel breakfast trays, tasting boards and gift boxes. For breakfast buffets and everyday retail, the 240 g jar is the better fit.
Specs: 98 g, case of 24, shelf life 12 months, vegan, Sicily (Italy).
Ingredients: cane sugar, lemons. Fruit used: 50 g per 100 g. Total sugars: 56 g per 100 g.
