Plum jam, authenticity in many types
The plum jam encloses in its intense taste the voice of the countryside, ways of life now forgotten, marked by an almost vanished Italian tradition, in which the main protagonists on the table were the products of the garden and the current season.
For this reason, it is easy to trace plum jams as a component of ancient sweets, handed down from past generations to future ones, just think of the Bolognese ravioli, elegant chests that enclose a pure heart of plum preserve sometimes associated with Bolognese mustard.
For this fruit there are many corresponding types of jam, whose more sour or sweet character depends exclusively on the production habitat. The zucchelle plums, for example, saved from near extinction, are so lovely that they do not require the addition of sugar in the jam composition. This product is especially characteristic of Emilia Romagna and Tuscany, but is produced throughout the Italian territory and also used by younger chefs for innovative pairings. To try it paired withcheeses with a strong flavor, starting from Taleggio to Fontina and Pecorino, perhaps following exactly the region of origin.
