Bottega Pistho
The fruit that tells the story of summer
The apricot is the fruit that tells the story of Italian summer better than any other. It ripens quickly, doesn't keep long, has a narrow harvest window — two or three weeks between June and July. That's why apricot jam has always been the best way to bring summer into the rest of the year.
The difference you can taste
We start with Italian organic apricots, picked at the right ripeness. We peel them by hand one by one — a slow but essential operation to achieve a fine consistency without fibres. We cook them at low temperature with cane sugar, without adding pectin or citric acid.
The result is a jam with 110% fruit content: each jar weighs less than the fresh fruit that makes it, because cooking evaporates water and concentrates flavour. That's what you feel when you spread it — concentrated, fruity, never touching cloying.
Where it shines brightest
- Classic breakfast — toasted bread with butter and a veil of jam.
- Tart glaze — brushed warm on baked shortcrust, becomes glossy and fragrant.
- Filled croissants — a teaspoon in the centre before baking, and you have the café croissant at home.
- Biscuit filling — classic linzer or Italian ochi di bue with an orange heart.
- With soft cheeses — sweet gorgonzola, stracchino, fresh goat cheese. A refined aperitif pairing.
Time as an ingredient
Slow cooking is an invisible but fundamental ingredient. Industrial jams are cooked at high temperature in minutes for productivity reasons. We cook at low temperature for longer — colour stays closer to natural, sugars don't caramelise excessively, the aromatic profile remains that of the starting fruit.
Certified organic
Certified organic IT BIO 006. Artisan processing, no preservatives.