Mamma mia! Mandarini - Sicilian Tangerine Marmalade

Tangerine is the mild one of the citrus family, and this marmalade leans into that: 105 g of fruit per 100 g of jar, low-temperature vacuum cooking, and just 4% peel — enough for perfume, not enough for bitterness. The acidity comes instead from Siracusa PGI lemon juice.

The natural match is breakfast: brioche, buttered toast, plain yogurt. It also works where orange marmalade would overpower — glazing a roast duck or chicken in the last minutes of cooking, or folded into a crostata filling.