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. A local variety chosen for its aromatic qualities and the essential oils of the peel. Awarded WineHunter Award Gold, the Extra Lemon Marmalade Minnelea has received the WineHunter Award Gold, an accolade from the Merano WineFestival that highlights products with identity, quality, and gastronomic character. An award that reflects this marmalade well: essential recipe, prominent citrus, clear taste. Essential recipe. We use the whole lemon, juice and peel, to obtain a marmalade with a strong character. We add only cane sugar. No pectin, no thickeners, no preservatives, no colorants. The slow vacuum cooking preserves the essential oils and maintains the perfect balance between sweetness and citrus note. How to use it. It is perfect on toasted bread at breakfast or on a brioche. In pastry, it is suitable for tarts and filled cookies, where the citrus note balances the sweetness of the dough. In gourmet pairings, it works 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. A local variety chosen for its aromatic qualities and the essential oils of the peel. Awarded WineHunter Award Gold, the Extra Lemon Marmalade Minnelea has received the WineHunter Award Gold, an accolade from the Merano WineFestival that highlights products with identity, quality, and gastronomic character. An award that reflects this marmalade well: essential recipe, prominent citrus, clear taste. Essential recipe. We use the whole lemon, juice and peel, to obtain a marmalade with a strong character. We add only cane sugar. No pectin, no thickeners, no preservatives, no colorants. The slow vacuum cooking preserves the essential oils and maintains the perfect balance between sweetness and citrus note. How to use it. It is perfect on toasted bread at breakfast or on a brioche. In pastry, it is suitable for tarts and filled cookies, where the citrus note balances the sweetness of the dough. In gourmet pairings, it works 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.
| Energy (kcal) | 207 |
| Carbohydrates (g) | 50 |
| of which Sugars (g) | 47 |
| Fat (g) | 0.1 |
| Protein (g) | 0.5 |
| Fiber (g) | 2.5 |
| Sale (g) | 0.08 |
