Italiano
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The pumpkin belongs to the Cucurbitaceae genus and there are countless varieties, as there are many uses for it in the kitchen and elsewhere. The Rocchetta di Cengio pumpkin is also recognised nationally as one of the best and is also the subject of a summer festival.
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Pumpkin jam is a delicious compound having a gelatinous consistency made of the fruit in question, water and sugar.Â
Pumpkin belongs to the genus of cucurbitacee and there are countless varieties, as well as many uses that can be done in cooking and not only.
Its origins are pretty uncertain, for some it seems it was a vegetable cultivated in the whole Mediterranean basin since the times of Ancient Greece, whereas for others it seems it arrived in Europe only after the discovery of America in 1492, when Christopher Columbus, upon his return from his journey, brought many varieties to the Old Continent. Â
Jam is the name used to identify all fruit based preserves, whereas the term marmalade, often used in our language as a synonym, is used only for citrus fruits.
The production of this sweet sauce is very ancient, it is already mentioned in the cookbook of the Roman writer Apicius, who told us that in the fourth and fifth century Greeks boiled quinces together with honey in order to obtain a sweet spreadable mixture.Â
A rudimentary jam was also appreciated by Romans who produced it by mixing fruit, grape must, raisin wine and honey.Â
For the use of sugar instead we must wait for the Middle Ages, which allowed to obtain a result more similar to the ones we can taste today.
It is in fact in this period that marmalade was invented and there are many legends about its origin. The birth of orange marmalade is attributed to queen Catherine of Aragon, who after her marriage with the king of England Henry VIII, feeling the lack of the fruits of her homeland, created this sweet compound in order to taste them in her new home as well.
Another legend instead attributes the creation and the name to the duchess Maria de Medici, who after her marriage and the following transfer to France with her husband Henry IV, began to suffer from a lack of vitamin C. In order to solve the problem, her doctor ordered a cure made of the best citrus fruits of Sicily, at that time however it was not easy to keep fruit for the time of such a long journey, therefore in order to solve the problem they prepared glass jars with citrus fruits and sugar, on which there was the writing “for sick Maria” which in French was misinterpreted as “marimalede“.Â
| Weight | 0,35 kg |
|---|---|
| Region of origin | Liguria |
| producer | Le bontà del Belvedere |
| Zona di produzione / lavorazione | ALTARE (SV) |
| packaging | 220g |
| Main ingredients | pumpkin 104%, sugar 50%, lemon juice. |
| appearance | genuine and creamy |
| color | flame orange. |
| smell | aromatic, gentle, inviting. |
| Taste | Full-bodied, sweet and bold reminiscent of autumn. |
| conservation method | Fruit jams should be kept in a cool and dry place and should not be exposed to light. Once a jar has been opened, store it in the refrigerator and consume it within a few days. |
| designation | Tq.I.P. |
| Recommended pairings | health cookies, pecorino in oil,ugly but good , dry focaccia |
| Expiration date | 03/07/2023 |
| smaltimento | glass jar with aluminium cap; the metal/aluminium collection cap and the glass collection jar. |
Nutritional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUE 879 kJ / 210 kcal
PROTEINS 1,12 g
FATS 0,1 g of which saturated fatty acids 0,04 g
CARBOHYDRATES 50,05 g of which sugars 49,28 g
SALT 0,008 g
FIBERSÂ 2,18 g
The producer
Le Bontà del Belvedere is a micro company, located in Altare in the province of Savona.Â
The business is managed by Mr. Davide, who is not new to the gastronomic sector, in fact, his family ran a hotel restaurant in the village since 1967 that offered among its specialties one of the Ligurian dishes par excellence, farinata.
In 2005 Davide decided to convert the property into a laboratory for the production of food products, equipped with all the modern machinery necessary for food handling and packaging.
The idea was not born by chance, in addition to wanting to continue in some way the family tradition by reinventing it, there is also a strong love for his territory, that of Val Bormida, a river valley in the Savona hinterland, decidedly rich in noteworthy products, but usually recognized only as an industrial area.
The project is therefore to enhance the territory and make known its fruits, this philosophy is found in all the specialties of “Le Bontà del Belvedere” which are produced as much as possible with local excellence and almost zero kilometer, among these we remember the Pumpkin of Rocchetta di Cengio also recognized nationally as one of the best and to which is also dedicated a summer festival. The same goes for fruits and vegetables, all products coming from the province of Savona or from lower Piedmont, such as the IGP Nocciola Tonda Gentile.
Always respecting tradition and valorization, another product used in their recipes is the chestnut, queen of the local woods and originally a poor food typical of peasant tables, but now ennobled in more refined preparations.
The family, in addition to the micro-farm, manages from 2019 one of the historic ice cream bar of the country Bar Franca, where you can taste, from breakfast to aperitif, all their products and discover new combinations.  Â
The name “Le bontà del belvedere” is not accidental, but it is always a choice linked to tradition, in fact the old family hotel is called just Belvedere.
Production area
Altare is a commune of about 2000 inhabitants in the province of Savona, it is located inland but it is only a few kilometers from the sea. This small commune is located in Val Bormida, famous for its history in glassmaking, it is also remembered for the conventional demarcation point between the Alps and the Apennines, in fact at the end of Viale de Caroli there is the so-called Bocchetta di Altare.Â
Altare is a small village dating back to the Middle Ages, and has always been famous for its glassmaking activity; according to some, this art was brought by French families and according to others by Benedictine monks. Altare hosted the glass masters of Orléans and Nerves, who showed the existing tricks in glass working. With the passing of the years, the families present in the town gave life to the University of Glassmaking, which today has important glass works dating back to between 1750 and 1950. The village still hosts small artisan stores that continue the ancient tradition of glass blowing.
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