Pompìa of Siniscola - Panificio Pau - Prodotti di Sardegna

Also known as Pompìa Intrea (entire) - made by Francesca Pau, in Siniscola.

Pompìa of Siniscola - Panificio Pau 

Features: 

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

The pompìa is a mysterious citrus cultivated since the dawn of time in the territory di Siniscola, and the processing and preparation of which has been passed down among women and so far has remained unchanged.

The fruit, with a very high percentage of acidity, is inedible to raw. The skin, deprived of the bark surface (from which you get a good liquor), is deprived of the pulp and boiled, then candied in honey and stored in glass in its own bee product.

The result is a sweet, once prepared for special occasions, and considered a prestigious gift from bitter aftertaste, unique and with strong digestive properties.

For botanicals, 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.

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

Pompìa of Siniscola - Panificio Pau

Pairings:

Pompìa of Siniscola, also known as Pompia intrea (entire) candied.

250 gr jar

Sardinian food products - we chose the best from our local small producers

Try Pompìa of Siniscola with a slice of mullet roe or on a piece of well seasoned pecorino cheese - together they are unbeatable