Sour Cherries with aniseed in syrup


In a nutshell: These superb Sour Cherries with aniseed in syrup utilise another famed Ligurian fruit, Visciolo, a sweet and sour cherry that grows on the hillsides of the Italian Riviera. Toast, yoghurt, cakes or just a healing spoonful is our preferred way to eat them.

'Canditi Amarene con Anice' uses another famed local Ligurian fruit, Visciolo (sour cherry) that grows on the hillsides of the Italian Riviera. This small and beautiful looking cherry is both sweet and bitter and best slow-cooked into jams or compotes covered in the lovely cooking syrup. A touch of aniseed adds even more exciting flavour. 

 Details: 340g

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.