Mamma mia! Arance - Sicilian Orange Marmalade

A Sicilian orange marmalade built on fruit, not sugar: 110 g of oranges go into every 100 g of the finished jar. The oranges are cooked at low temperature under vacuum, a slower method that keeps the volatile citrus oils intact instead of boiling them off — which is why the aroma reads as fresh fruit rather than caramel.

Chopped peel gives it structure and the bitter counterpoint that separates a marmalade from a jam. Spread it on toast or a warm croissant, or serve it alongside fresh cheeses — ricotta, robiola, a young pecorino — where the bitterness does the work that honey can't.