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For this delicacy Ana Paula uses Pala oranges, grown using wholly-organic processes in the Douro Valley, which in this case is even more important because part of the intense but delicate contrasts of this marmalade come from the presence of the peel of the fruit.
Pala oranges are particularly well-suited to the preparation of marmalade thanks to their fine peel, the abundance of pips, and its juicy pulp. This version of the classic orange marmalade is made from cutting the fruit into fine slices by hand so as to preserve all its original qualities.
Tip: Allow yourself to be tempted by an adventurous mixture with chocolate, for example in cakes, toppings or ice cream using this ingredient, whether milk or dark chocolate.