Apricot Jam Vesuvian "Pellecchiella"

"Pellecchiella" apricot jam from Mount Vesuvius is an artisanal product made by Casale PietroPaolo using "Pellecchiella" apricots from Mount Vesuvius, a Slow Food Presidium.

The apricots are hand-selected and harvested, then washed, cut in half, and pitted. The jam is prepared with only the addition of sugar (15%) and no pectin. The term "Vesuvian apricot" refers to a group of over forty different biotypes, all originating from the same place: the Vesuvius National Park area. Among the apricot varieties that grow in the area is the "pellecchiella" used to make this jam.

"Pellecchiella" apricot jam from Vesuvius Casale PietroPaolo has an intense orange color and a fragrant and characteristic aroma. On the palate, it is sweet and tart, with a soft and velvety consistency.

Apricots are rich in vitamins, including vitamin A, which promotes eye and skin health, and vitamin C, which supports the immune system. One more reason to enjoy this jam with meals.

"Pellecchiella" apricot jam from Vesuvius is a versatile product that can be used in many ways:

• To top off a cheesecake
• To fill cakes and panettone
• As an accompaniment to a platter of aged cow's milk and sheep's milk cheeses
• Simply enjoyed on its own

A product with an ancient and precious taste, perfect for those who love quality fruit.

Vesuvian "Pellecchiella" Apricot Jam:

• Produced in Campania
• Ingredients: Vesuvian "Pellecchiella" apricots, sugar
• Pectin-free
• Glass jar: 230g
• Fruit used: 160g per 100g of finished product
• Storage: cool, dry place, away from heat sources and direct sunlight. After opening, store at +4°C and consume within 4 days.
• Pairings: ideal for cheesecake, cakes, panettone, aged cheeses, on its own

Discover "Pellecchiella" jam from Vesuvius Casale PietroPaolo on Devoro.