The Pera Coscia tree, a typically Italian cultivar, is abundant in the Marche and Tuscany and is a very productive tree. The fruit is small and pear-shaped. The Coscia Pear is characterized by a very thin and smooth peel, deep yellow when ripe, with a creamy white flesh, sweet and juicy, delicately aromatic. This fruit is harvested generally in the second half of July. Cooked for long time in wine, sugar and pectin, this variety of pear produce a very sugary and liqueur jelly, which is ideal to contrast the intense flavour of hard cheeses.
Now in its third generation, the Ciarrocchi family has set up a farm that combines attentive care for cultivation, meticulous controls and attention for processing of the recipes of its own family tradition. The company, "I Sapori dei Monti," was born from the desire to share with friends the delicacies the Ciarrocchi family has created for years, following the traditional recipes. The great quality of jelly, sauces and preserves, the typical flavour of fresh vegetables, the genuine texture of fresh fruit, and the harmonious taste donated by a few simple spices, immediately impressed the tasters and a simple sharing became an exciting job!
General Information: Jelly has to be eaten au naturel. How to eat: It is delicious spread on toasted bread or on a buttered muffin or on cookies, also ideal as an accompaniment to meat, instead of sauces, and hard or soft cheeses, even on ricotta. Great for garnish ice-cream, yoghurt and panna cotta. Due to the high percentage of fruit, jelly are scrumptious also enjoyed by itself, as a dessert.