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Types of jam, Italian history

The beautiful country produces a very high number of types of jam Italian, each region specializes in the conservation and treatment of its native fruits (from strawberries to apricots), grown following the strict line that requires the least possible use of pesticides.

The European Community Directive 2001/113 / EC establishes that in order to create a "jam"All types of fruit can be used, except for citrus fruits, which give the final product the name of"jam". Pellegrino Artusi in his treatise preferred to avoid the two terms and unify them under "different types of preserves". The first types of jam made with the modern method are traced back to the work of the eighteenth-century French pastry chef Nicolas Appert, but Italian legends refer to Maria de 'Medici and Caterina d'Aragona.

The excellence, outlined by a harmonious and never too intense aroma, is found in peculiar types of certified traditional agri-food products, such as the "quince”In Abruzzo, chestnut preserves in Lazio, cranberry preserves in Bolzano or rose hips in Marche.

Italians love strawberry jam, spread on Tuscan bread or accompanied by a variety of cheeses.

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