Lemons from Cilento The Extra Lemon Marmalade Minnelea is made from lemons grown in our citrus groves in Cilento. They are fragrant, aromatic lemons with a recognizable character: no harsh bitter notes, but a full, vibrant freshness, with a citrus trail that lingers long. A local variety chosen for its aromatic qualities and for the 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 as the star, clear taste. 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 colorants. The slow cooking under vacuum preserves the essential oils and maintains the perfect balance between sweetness and citrus note. How to use it. It is perfect on toasted bread for breakfast or on a brioche. In pastry, it is suitable for tarts and filled biscuits, where the citrus note balances the sweetness of the dough. In gourmet combinations, it pairs best with blue cheeses or fresh ricotta, where the lemon creates contrast and cleanses the palate. A marmalade that tells the story of the citrus fruits of Cilento in their most direct form.
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Lemons from Cilento The Extra Lemon Marmalade Minnelea is made from lemons grown in our citrus groves in Cilento. They are fragrant, aromatic lemons with a recognizable character: no harsh bitter notes, but a full, vibrant freshness, with a citrus trail that lingers long. A local variety chosen for its aromatic qualities and for the 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 as the star, clear taste. 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 colorants. The slow cooking under vacuum preserves the essential oils and maintains the perfect balance between sweetness and citrus note. How to use it. It is perfect on toasted bread for breakfast or on a brioche. In pastry, it is suitable for tarts and filled biscuits, where the citrus note balances the sweetness of the dough. In gourmet combinations, it pairs best with blue cheeses or fresh ricotta, where the lemon creates contrast and cleanses the palate. A marmalade that tells the story of the citrus fruits of Cilento in their most direct form.
| Energi (kcal) | 207 |
| Kolhydrater (g) | 50 |
| varav socker (g) | 47 |
| Fett (g) | 0,1 |
| Proteiner (g) | 0,5 |
| Fiber (g) | 2,5 |
| Rea (g) | 0,08 |
