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Product history and connotation/ territory
The introduction of the mandarin, in Sicily, dates back to the early 19th century.
The Sicilian mandarin is the most sought after in Europe for its sweetness and aromas.
Slightly small, but noticeably juicy.
From the pastry to juices passing through the salty.
To be used for breakfast, in combination with cheeses and for filling cakes.
Sicilian mandarins 60%, sugar, candied Sicilian mandarin peel, lemon juice, gelling agent: pectin.
May contain traces of milk, celery and nuts (pistachio, almonds, walnuts).
Net weight 220 g