In a nutshell: Simply preserved in a syrup of organic local Pigato wine, sugar and spring water, these sliced Ligurian Pernambucco oranges are perfect in yoghurt breakfast bowls, added to ice cream, cakes and desserts.
Pernambucco oranges are an ancient Ligurian variety grown from the 'Washington navel' cultivar, thick-skinned, aromatic and rich in essential oils. Originally brought back from Brazil by a Genoese sailor in the 16th century, they are much loved in Liguria and widely cultivated. They were one of the two things, preserved in wooden barrels, along with the famed local pesto covered in olive oil, to stop it spoiling, which were then taken on board ships by the Genoese nautical fraternity for prevention against scurvy on their long voyages of exploration.
Grown organically on the estate, they are hand-picked, washed and sliced and put into jars. Covered with a light syrup made with spring water, a little sugar and local Pigato marené white wine from the BioVio winery, they're perfect for breakfast bowls of yoghurt and granola, added to ice cream, desserts and cakes and snuck onto the top of a pavlova. Bloody delicious!
Details: 300g or 1kg 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.
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