Lemon marmalade

This lemon marmalade comes from farmer Giuseppe Santangelo in Sicily — a region where lemons, thanks to intense sunshine and mineral-rich soil, develop an aromatic depth that northern European fruits lack. It is made according to a traditional Sicilian recipe.

The careful processing is evident in the glass: creamy pulp and lemon juice form the base, while fine pieces of zest provide texture and a slightly bitter note in the finish. Acidity and sweetness are perfectly balanced – concentrated lemon flavor instead of a sugar-laden spread.

On toasted sourdough bread with ricotta, with pecorino, or as a tartlet filling. A dry Moscato di Pantelleria or a fresh Vermentino from Sardinia pairs well with it.