The cotognata is a solid jam that originates from the Brescia region.
The main ingredient of this delicacy is quince, from which careful processing results in a jam that captures the authentic taste of the fruit and enhances its sweetness.
The preparation process involves double cooking of the quince.
The first cooking involves boiling them in water, lemon juice, and citrus peels.
After draining and straining the mixture, we proceed to the second cooking, which involves adding a dose of sugar equivalent to the weight of the quinces.
The last step, the simplest, involves letting the mixture rest for a few days.
In the picturesque village of Gottolengo, in Lombardy, amidst the enchanting atmosphere of an ancient medieval hamlet, stands Andrini Marmellate.
Founded back in 1937 by Battista Andrini, this company represents a true treasure...go to the Andrini Marmellate profile
Quinces
Sugar
Sweetened citrus peels
Gelifier (pectin)
Acidifier (citric acid)
Nutritional values per 100g of product
Energy Value Kcal 171.7
Energy Value Kj 718.5
Fat 0 of which Saturated Fatty Acids 0
Carbohydrates 44.3 of which Sugars 44.3
Protein 0.2
Fiber 2.92
Salt 0.4
Its sweetness balances the intense flavor of aged cheeses and goat cheese.
You can also enjoy it as a dessert: it is fantastic spread on a slice of toasted bread, or as a filling for homemade sweets.
It is the perfect choice to conclude a meal with a touch of sweetness and tradition.
The quince jelly from Andrini Marmellate is made with genuine ingredients and follows the traditional recipe, which has its roots in history.
Its connection to tradition is also renewed in the wooden packaging: its classic charm will amaze your guests, just as it amazed us!
€ 8,10
per 360g
di anidride carbonica risparmiati all'anno
of carbon dioxide saved each year
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Sweet Quince in Wood 360g
Lombardy
