With the term marmellata one agrees commonly sweet semi-solid preparation, or more very rarely bittersweet, made up of vegetables to pezzetti and sugar and cooked to along. In the great majority of the cases it is made up of it yields, but different examples like the marmellata one do not lack tomatoes red or greens or that one of rhubarb.
From 1982, for effect of one communitarian directive, only produced obtained they give citruses they can be sold inEuropean Union with "the marmellata" denomination of, while all the other preparations go calls confettura. This nomenclature is due to the Anglo-Saxon infuence, where the term marmalade traditionally it was only used for the famous one marmellata English of bitter orange.



The name derives from the word Portuguese marmelo, for apple cotogna (from Greek melimelon "honey apple"). Diffused in nearly every country, series of legends has generated one on its origin, that often they are involved real personages like Elisabetta d' England or Caterina de' Doctors. In truth, already the Greek antichi slowly conserved cuocendole apples cotogne with honey. Observing as the obtained compound was made solid during the cooling, they had uncovered the action of pectina.
Various documents attest that the marmellata one came prepared already in Middle Ages in way of all the similar one to that one they puts into effect.
One analogous preparation é that one of canditura of the fruit or of verdura, considered a principesco gift in the same period. He is however probable that both the techniques are very more ancient: the baking and, entirety, the presence of the sugar assures a long conservation of the fruit, otherwise impossible in ages lacking in refrigeration systems.

Marmellata, Confettura, Gelatin

The principle of the three preparations is identical. The varied result, but, leggermente. In the terminology they puts into effect with marmellata one agrees cooked sugar cream and citruses to pezzetti (lemon, orange, Mandarin, and more very rarely than pompelmo, clementina, cedar and bergamot).
confettura it indicates the same preparation reported to the other types of fruit.
gelatin it comes produced with sugar and juice of the fruit, without polpa or peel, and mainly it is used in pastry shop for to apricottare the cakies before glassarli. It appears also like ingredient of sauces cakies.
The law previews that the percentage of fruit does not have to come down, in any case, under 20%.
Marmellata, confettura or gelatin they come defined extra if the fruit tenor is at least 45% and usually they have 35% or 40%.


The fruit comes peeled of the refuse parts, cut to pezzetti and cooked to along in sugar until to that it becomes cremosa. It comes therefore put, hot, in jars. Once it plugs to you the residual heat of the compound is taken care to sterilize them. The marmellata one comes consumed after some time from the preparation.

Today the industrial production inscato it marmellate using exclusively the method of the sottovuoto and with double sterilization: this technique, eseguibile also in homely within, it assures the eventual killing of spore of salmonella that they can be developed in the sweet or salate conserves. sugar or honey it represents approximately the 40%/50% of the all up weight: marmellata é substantially the half it yields and half sugar.


With cakies and biscotti of varied kind, species if of paste frolla or leavend paste. With every type of bread, cialda or galletta. Like sauce of accompanyment for meat, in countries like England, America, Germany, Sweden. In these cases, however, it often has a contained sugar minor and it is approached more to one composed of fruit.

Nutrizionali values

The nutrizionali values are extremely variable to second of the fruit and the used sugar amount. Online general the marmellate ones bring 200-260 cal. for 100 gr. If they are, instead, dietetic approximately 100-160 cal.


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