For the first time in industrial production, a jam without added flavorings is used for the filling that the Italians love the most: the jam of “Pellecchiella” Apricots from Vesuvius National Park.
Pellecchiella is a protected variety, still cultivated today with traditional methods and distinguished by its consistent and sugary yellow pulp, combined with its intense aroma, which make it one of the most tasty and valuable apricots in the area. Not to mention its unique organoleptic properties that allow you to limit the use of sucrose and artificial flavors. These features and many others make the Pellecchiella apricot jam perfect to enrich our products.
