Catalogo Fiere Parma

Typical French preparation based on late mandarins from Ciaculli and sugar. The “late” (or “marzuddu”) mandarin from Ciaculli owes its name to the fact that it ripens in March, later than other varieties. This squashed looking mandarin is rich in juice and has a highly sweet, non-tangy flavour. The particular high-pressure processing technique used keeps the fruit’s freshness and colour unaltered. Ideal to customise Menù’s neutral sorbet base. Excellent for enriching puddings, milkshakes, slush and smoothies.