Marchesi Di San Giuliano Red Grapefruit Marmalade
Zesty and with an appealing pink hue, this marmalade lends itself particularly well to cocktails. Try a spoonful in an Aperol or Campari spritz; add seltzer and a splash of lemon juice for acidity. We also like to substitute red grapefruit marmalade for the simple syrup in a classic pisco sour.
Marchesi Di San Giuliano Sicilian Lemon Marmalade
There's a saying among Sicilian locals that a lemon is not a lemon unless it was grown in Sicily. The higher acid content among lemon varietals produced on the island in fact makes for a tarter flavor, which in turn yields a fresher and tangier marmalade. We like to use this in baked goods: Substitute it for lemon curd in a pie, or mix some into lemon bar filling for complexity and texture.
Marchesi Di San Giuliano Bitter Orange Marmalade
Bitter oranges, also known as Seville oranges, are the go-to for classic British marmalades because of their natural pectin content and thick, dimpled peels. San Giuliano's hand-cutting method showcases these oranges' superior texture. The almost spicy quality of this marmalade pairs well with the crystallized ginger in our marmalade bundt cake.
Il Colle Del Gusto Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Marchesi Di San Giuliano Nova Clementine Marmalade
Made with a juicy varietal of mandarin, this succulent marmalade pairs well with dairy. Try it with whole-milk ricotta on crusty toast as a snack or on vanilla ice cream with pistachios and Amarena cherries for an Italian-inspired dessert. For a savory Sardinian twist, we simmer marmalade with chopped artichoke hearts to accompany charcuterie. Click here for the recipe to this unlikely yet addictive combination.