his marmalade is mostly fruit! To enjoy the essence of real Sicilian mandarins, use it on cheese and pastries, as a filling for a traditional Italian crostata, or paired with shellfish salads and fish crudo. The tangerines used for this marmalade come from a late-harvest variety called Ciaculli. They are grown in Sicily and transformed by master pastry chef Corrado Assenza in Noto. He insists on using the best ingredients from local farms for his marmalades, nuts, and sweets, all produced by hand in the shop's kitchen. He is a legend, a genius of Sicilian sweets.
Caffè Sicilia's jams and marmalades offer the unexpected, full of sharp and surprising flavors. These preserves were made with no tricks: they have no pectin, citric acid, or lemon juice. They are made exclusively with ripe fruit and have little in common with your ordinary jam, laden with cooked fruit notes. When Corrado makes them, he's not looking for a way to change the fruit flavor through cooking. He simply aims to preserve the fruit's freshness in a jar.