Pompìa marmalade - Panificio Pau - Prodotti di Sardegna

From the citrus pompìa you get a by-product of outstanding quality, craftsmade by Francesca Pau, in Siniscola.

Pompìa marmalade - Panificio Pau

Features:

The pompìa marmalade, obtained from the parts of the fruit that can not be used for the preparation of the traditional cake (the pompia itself) is ideal for breakfast, because tasty and nutritious and it has a bitter aftertaste.

To spread on bread carasau or on a slice of soft bread and biscuit.

For the botanical, the pompìa is a spontaneous hybrid developed in the Middle Ages, from the intersection of lime and lemon, around Siniscola countryside. This is one of the most credible hypothesis and its scientific name - Citrus Monstruosa - is temporary.

The pompìa is one of the largest citrus fruit known: flattened at the poles and slightly irregular in shape, it can reach a weight of over 700 g. When the fruit is ripe, the characteristic wrinkled skin takes on a deep yellow or amber.

The pompìa is the queen of the culinary traditions of Siniscola. The recipes were passed down orally, and they are jealously guarded over the centuries. This fruit magically turns sour into a sweet distinctive flavor which contains a bitter aftertaste that makes it unique and delicious.

Pompìa marmalade - Panificio Pau

Pairings:

Marmalade made of Pompia, wild citrus original of Siniscola.

Slow Food praesidium

250 gr jar

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Try the Pompìa jam along with a few slices of bottarga (mullet roe) or some piece of well seasoned Fiore Sardo Pdo - they match perfectly