Bottega Pistho
Simplicity is true luxury
In a market full of marmalades with 15 ingredients, pectins, preservatives and acidity regulators, ours has two: lemon and cane sugar. Nothing else. It's a statement of intent: if the fruit is good, you don't need to mask it.
The lemons come from eastern Sicily, organically grown among lava-stone terraces overlooking the sea. Harvested at the perfect ripeness, they retain that balance of sweet and tangy that is the signature of Sicilian lemons.
A taste that wakes up mornings
Open the jar and the scent takes you there instantly: the coast, lemon groves descending to the sea. On the palate it's intensely citrusy, with the zest adding a slightly bitter note and a texture that gives character to every slice of bread.
In the kitchen, beyond breakfast
- Sunday tart — Roll out shortcrust pastry, spread the marmalade, bake at 180°C for 25 minutes. The surface turns glossy and wonderfully fragrant.
- Citrus glaze — Briefly heated, it becomes a citrus glaze for ring cakes and loaves.
- Surprising pairing — A teaspoon alongside aged cheese (pecorino, 36-month Parmigiano). The sweet-salty-citrus contrast is magnificent.
- In tea — A teaspoon in hot black tea, Russian-style. Replaces sugar and lemon in one go.
In Sicily, the lemon isn't a fruit — it's an institution. From desserts to granita, from preserves to liqueurs, there is no Sicilian kitchen without lemons. Our marmalade is its purest essence.
Organic and transparent
Certified BIO (IT BIO 006, operator No. D58G). No added pectins, no preservatives, no colourants. Just fruit and sugar, the way it was always done.