Spicy yellow pumpkin premium jam
Brice&Baloci
200g
Spicy yellow pumpkin premium jam
Brice&Baloci
200g
The juicy pulp of our yellow pumpkins is used to create the tastiest premium jam. This delicious vegetable is grown directly from us, in the countryside surrounding the farm. Our goal is to create a product that is genuine, where the flavor of fruit and vegetables is the real protagonist. This is why it has one of the highest concentrations of real pulp you can find on the market.
€6.50
VAT incl. + shipping costs
2 in stock
Tuscany
€6.50
VAT incl. + shipping costs
2 in stock
Tuscany
Tuscany
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Brice&Baloci
Brice&Baloci
Brice&Baloci is a family, even before being a company, that more than 10 years ago decided to embark on an adventure, to bring on everyone’s tables, quality, genuine products prepared according to tradition.
As a family, they have always given great value to what they put on the table: the care of the garden throughout the year has always provided quality products, seasonal and organic, but also their shopping has always considered the origins of the ingredients, their freshness and genuineness. They did so because for generations they have lived in close contact with the land, immersed in the countryside, with its seasons and its cycles. "We learned to respect nature at all times of the year and realized that this was good for us, our health and our soul.”
That’s why they decided to bring these values back to their farm: all the products they have are processed by them, carefully chosen, prepared according to tradition, with high quality ingredients to enhance the taste of each making.
Brice&Baloci
The products of Brice&Baloci
The chestnuts of Brice&Baloci come from the chestnut groves of the Alpe di Catenaia, in the heart of Tuscany. The chestnuts are processed, selected, prepared directly by the farm who is proud to offer high quality products. Tradition and progress are the balance for products that respect the genuine flavours of the past. The sweet chestnuts of Alpe di Catenaia, such as Marrone, Giallina, Pistolese, are transformed into delicious dried fruit or impalpable flour (following the millenary method of wood drying and stone milling), but also superb, and innovative desserts, flavored with rum, honey and vinsanto. But that’s not all: the land gives every year fruits and vegetables that we prepare so that it can be tasted in its full flavor, throughout the whole year. This is where the jams, fruit in syrup and all the other Brice&Baloci products that you can find in our shop come from.
Brice&Baloci
The products of Brice&Baloci
The chestnuts of Brice&Baloci come from the chestnut groves of the Alpe di Catenaia, in the heart of Tuscany. The chestnuts are processed, selected, prepared directly by the farm who is proud to offer high quality products. Tradition and progress are the balance for products that respect the genuine flavours of the past. The sweet chestnuts of Alpe di Catenaia, such as Marrone, Giallina, Pistolese, are transformed into delicious dried fruit or impalpable flour (following the millenary method of wood drying and stone milling), but also superb, and innovative desserts, flavored with rum, honey and vinsanto. But that’s not all: the land gives every year fruits and vegetables that we prepare so that it can be tasted in its full flavor, throughout the whole year. This is where the jams, fruit in syrup and all the other Brice&Baloci products that you can find in our shop come from.
Brice&Baloci
The phases of the work with chestnuts
Time is marked by the seasons and by what nature requires. At the end of August, the woodland care phases begin, in which almost every step is done manually with great commitment.
In mid-October, in the forests there are excellent banquets, where diners sit on sacks of chestnuts: the more the harvest has been abundant, the better you can reach the dishes above the table! After leaving the woodland, the chestnuts are transported to the farm premises, manually divided so the smaller ones are put out to dry. The drying phase of the chestnut is very important and delicate, because it needs many precautions, so that it is perfect: the fire must never go out, the temperature must never exceed 40 ºC in order not to cook the fruit but to dehydrate it slowly. A final selection then removes the chestnuts that are buggy or mouldy.
After the selection, they are left to rest overnight, at low temperature, in the wood-burning oven, to give the product an additional degree of hardness. During the grinding phase, the chestnuts slowly fall into the mouth of the stone monolith, releasing a persistent scent. The flour, soft and impalpable is then ready to give life to delicious and genuine culinary creations, such as the Castagnaccio, a typical Tuscan dessert.
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