Giovanni Di Sirio - Let's EatSud
Immersed in the Pollino National Park, in southern Lucania, the Di Sirio agricultural company was born. The cultivation of orchards is carried out with ancient methods, without the use of chemical means.
The desire to create a unique, inimitable, particular product is the basis of the daily work carried out in the company between the sunny orchards and the transformation laboratory.
Exciting the senses of those who savor, enjoy and express their opinion is the most precious of the "pieces" that Giovanni Di Sirio elaborates and places in the mosaic of the creation of his fruit excellences.
Not the simple cooking and adding sugar of fresh organic fruit picked a few hours before, but the art of processing. The transformation laboratory becomes a taste laboratory; the development of the recipes changes in search of the inimitable, the excellence of the ingredients used plays an important role: Gran Cru chocolate from Peru, white cane sugar, bourbon vanilla from Madagascar, cinnamon from the Indies, fine cocoa , cardamom.
The fruit is harvested ripe, processed manually and cooked at a low temperature the same day.
Each process is unique, unrepeatable, and the jams produced follow the seasonality of the fruit, like vintage wines.
Strong sensations follow the tasting. The mix of aromas is a synthesis of passion for the final result.
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