Hand‑picked fruit, slow cooking, natural sweetness: the confetture of Podere Casella Muzighin bring the authentic goodness of the countryside of Urbania to the table.
CONFETTURA SERENELLA
Our confettura is made exclusively from fruit, with the addition of a small amount of refined cane sugar. To obtain 100 grams of confettura, 155 grams of fruit are used. We also produce a version with no added sugars. In this case, 200 grams of fruit are used to obtain 100 grams of confettura. The confettura is processed at low temperatures to preserve the organoleptic and beneficial qualities of the visciola.
Suggested uses: spread on bread for breakfast, as a filling or ingredient for tarts and cakes — even chocolate‑based ones — or paired with soft, fresh cheeses.
VISCIOLE AL SOLE
Visciole al sole are a traditional preparation. The ripest, healthiest, and largest fruits are packed to the top of the jar and covered with granulated sugar, which fills all remaining empty spaces. The jar is sealed hermetically with a new screw cap and placed in a sunny spot for 30–40 days, until the sugar is completely dissolved.
The fruit does not ferment and can also be enjoyed by children. Both the fruit and its syrup are ideal for garnishing ice creams, granitas, and a variety of desserts.
Hand‑picked fruit, slow cooking, natural sweetness: the confetture of Podere Casella Muzighin bring the authentic goodness of the countryside of Urbania to the table.
CONFETTURA SERENELLA
Our confettura is made exclusively from fruit, with the addition of a small amount of refined cane sugar. To obtain 100 grams of confettura, 155 grams of fruit are used. We also produce a version with no added sugars. In this case, 200 grams of fruit are used to obtain 100 grams of confettura. The confettura is processed at low temperatures to preserve the organoleptic and beneficial qualities of the visciola.
Suggested uses: spread on bread for breakfast, as a filling or ingredient for tarts and cakes — even chocolate‑based ones — or paired with soft, fresh cheeses.
VISCIOLE AL SOLE
Visciole al sole are a traditional preparation. The ripest, healthiest, and largest fruits are packed to the top of the jar and covered with granulated sugar, which fills all remaining empty spaces. The jar is sealed hermetically with a new screw cap and placed in a sunny spot for 30–40 days, until the sugar is completely dissolved.
The fruit does not ferment and can also be enjoyed by children. Both the fruit and its syrup are ideal for garnishing ice creams, granitas, and a variety of desserts.