Yes, mangoes grow in Sicily. And right now, it is peak season.
On the northern coast of Sicilia, just steps from the Mediterranean Sea, farmer Vincenzo Amata pampers each fruit like a baby. We saw the mango nursery with our own eyes and were totally enchanted. Sun, salty breeze, rich volcanic soil: the perfect recipe for mangoes that taste like pure gold.
This is where Marco Colzani comes in. In his lab near Lake Como, he receives Vincenzo’s perfectly ripe, hand picked mangoes within 48 hours of harvest, still fresh and plump. He squeezes and bottles them into the most velvety, vibrant nectar you will ever taste. No chemicals, no shortcuts, just the fruity, caramelly, tropical intensity of Sicilian mango in a glass.
One sip of Marco Colzani + Vincenzo Amata Mango Nectar and you are not on a beach in Italy or the Caribbean, you are on both at once. Sweeten your breakfast, take an energizing afternoon break, or end your day imagining the sunset in front of you.
SICILIA + COLZANI = BILLIE EILISH
Have you heard the scoop? Billie Eilish is obsessed with Marco Colzani’s Pistachio Cream, using it for her homemade pistachio-filled chocolate recipe. Endless love and admiration to Marco for crafting the most perfect Sicilian pistachio cream, now taking the world by storm. With just 4 ingredients (Italian raw sugar, Sicilian pistachios, Sicilian extra virgin olive oil, and a pinch of Sicilian sea salt) this emerald green marvel is accidentally vegan and absolutely the best there is.