In a nutshell: Valleggia apricots, another prized ingredient from the Ligurian heartland of the Italian Riviera, make for a superb jam for toast, yoghurt and glazing cakes.
Using the famed Valleggia apricots (Prunus armeniaca Valleggia) grown along the coast near Savona, this jam is utterly delicious. Today, this rare fruit has been recognised by the Slow Food Presidium who are trying to help its survival. Harvested only for three weeks every year between June and July, there are now only 30 producers following strict protocols to hand-pick and select the best apricots to be sold under the 'Albicocca di Valleggia' quality brand.
The small fruit is unmistakable, with a thin, delicate orange skin flecked with brick-red dots. Valleggia apricots have a more intense aroma and flavour than other apricots and their fame has now spread beyond Italy.
Locals in Liguria like to glaze cakes, such as Sachertorte, with a light glaze of apricot jam before serving.
Details: 310g jar
About La Baita and Galleano
High up in the Ligurian hills in the province of Imperia, La Baita & Galleano have been cultivating olives and all types of vegetables and herbs for over 200 years. Watered by their local springs and all grown on their organic farm in the small village of Gazzo d’Arroscia.
From its olive groves, amongst the highest in Liguria, over 3000 ancient trees produce the tiny taggiasca olives for their acclaimed Slow Food Presidium extra-virgin olive oils and olives. Nearby they grow the famed Ligurian large-leafed basil for pesto, all kids of tomatoes for their delicious sauces, Albenga artichokes, ‘Vessalico’ garlic and ‘trombette’ courgettes for their stunning vegetable pickles and chutneys, ‘Valleggia’ apricots and fruits for their jams, and pick wild herbs for their intensely aromatic herb mixes. They follow the zero food miles philosophy- all olives, vegetables and fruits are hand-picked and processed on the same day into their products following timeless artisan traditions.
The local terroir plays such an important role, as do family traditions and recipes passed down from generation to generation, in their superb products. Today, Marco Ferrari oversees the farm sowing, weeding, picking, and sorting the farm’s bounty sometimes with help from the local villagers, having learnt the lore from his father and mother, Augusto and Assunto, who owned a famed restaurant specialising in wild mushrooms picked on Mount Gazzo for over thirty years.
“The high altitude at 700 metres, purity of the air and the spring water are the precious elements that help grow our crops ' he says " Even though caring for them on our terraced gardens is not always easy.”
We are very happy to be now offering these exclusively in the UK for the first time.