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| Fruit
jams |
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| The
plants that produce the fruits used for the preparation of these confetture
were treated according to the tradition peasant tuscany in the full
respect of the cycles and of the seasons, observing conscientiously
the times for the pruning, maintaining and developing the fertility
of the alone land with organic concimi, without not any chemical treatment
until the collection that the fruit happens when reached the comleta
maturazione to the. The better moment to collect the fruit is the morning, to the dawn when its freshness is still intergra. The trial of making is very rapid, the fruit done not peel comes washed alone with running and cooked water in small quantity to accelerate the evaporation of the water in is contained preserving unchanged color and vitamins without dover add coloring and preserving. |
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Jams
of apricots, ciliege, white plums, red plums, peaches. |
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These
jams are very suitable for first to breakfast or trim rich short
pastry cake. |
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Jams
of yellow peaches with pinoli, of figs with pine kernels, hazel-nuts,
walnuts, of wild brier arrears. |
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They
find the just linking beyond that in the preparation of sweets also
with cream of ice cream; in special manner the great just scaldatiottenendo
a lukewarm sauce to pour on ice cream of vanilla. |
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Jams
of red or green apple with walnuts, pinoli, hazel-nuts. |
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You
show to trim cakes or small confectioner's, biscuits to dry pasta. |
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Jams
of pears or cotogne apples, with walnuts, pinoli, hazel-nuts. |
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| These
jams besides to the traditional job with the cakes generally or
with the ice cream, they find a right coupling also with various
cheeses: for instance the Jam Of Cotogne apples and pine kernels
with the ditch cheese; Jam of pears and walnuts with sheep's milk
cheese "Il nero di Pienza" of middle ripening; Jam of
pears and pine kernels with Gorgonzola or Roquefort. |
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