Bitter orange stracciatella
The cooking of the orange pulp and high percentage of candied peels and the addition of candied syrup make this recipe truly unique.
Origin: Sicile and Calabre southern Italy.
Suggestion: The high percentage of fruit and the use of pectin ensure perfect stability even in baked preparations (pie and cake). Ideal for gelato variegates. This product has a firm yet elastic structure, which makes it easy to spread both on cakes and gelato.
Origin: Sicile and Calabre southern Italy.
Suggestion: The high percentage of fruit and the use of pectin ensure perfect stability even in baked preparations (pie and cake). Ideal for gelato variegates. This product has a firm yet elastic structure, which makes it easy to spread both on cakes and gelato.