The garden calendar: seasonality in quality preserves

Seasonality isn't a trend; it's the foundation of well-made preserves. Every vegetable has its optimal window, when flavour, crispness, and nutritional content reach their peak.

Our production schedules follow the garden calendar: small onions in early summer, peppers and cucumbers from July, Savoy cabbage in autumn, artichokes in spring. Everything that goes into our jars is processed within a few hours of harvesting.

This also means long-term planning, agreements with growers, and flexible production lines. It's a significant effort that translates into authentic flavour; the flavour that raw ingredients offer only at their best.

When you open a Zuccato jar in the depths of winter, you're opening up the summer or autumn in which those vegetables were harvested. It's the silent magic of well-made preserves.