Sicilian lemon marmalade by Cascina Bonifiglio
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To make 100g of lemon marmalade, Cascina Bonfiglio uses 105% of Syracuse PGI Feminello lemons, a particularly juicy variety that grows between the Ionian and the Syracusan hinterland.
It is a particularly sweet and juicy lemon, thanks to the uniqueness of the land in which it grows: plains tempered by the sea, made fertile by the alluvial soil rich in limestone and crossed by underground rivers.
Cascina Bonfiglio lemon jam has a pungent but at the same time fruity scent. The same scent that you feel while crossing the Sicilian countryside, to the point of becoming the very symbol of this land. A sweet taste, balanced by a sour note, is given off by this green-golden colored jam, excellent with desserts or simply spread on bread or rusks.
The lemons are harvested and processed in the first ten days of March, when they are juiciest. After peeling them by hand, the lemons are subjected to a vacuum production process and a very short cooking at low temperature.
During the production process the skins are also added, after being left in cold water for a couple of days. In this way, the jam is rich in flavor and aromas, without using pectin. If exposed to light, the jam can lose color precisely because no dyes are used. It is a completely natural process that absolutely does not affect the aroma and flavor.
Lemon has been known for centuries as a cure-all: it hinders the onset of osteoporosis, balances the body's pH, improves digestion, prevents colds and flu, purifies the body, promotes intestinal activity and can also be a good astringent .
The lemon is in fact rich in vitamin C, potassium, calcium and magnesium. Its juice contains a good percentage of citric acid, which gives it the typical sour taste and which is essential for the energy turnover of the cells, which is why it is able to prevent cellular aging of the organism.
Furthermore, lemon lowers cholesterol, has antibacterial properties, strengthens blood vessels and regulates blood pressure.
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