This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

confettura

jam

Italians often will use marmellata for any kind of jam, although in theory it's only supposed to refer to citrus jams, leaving all other kinds of fruit jams to be labelled as confettura.

A jam with a high percentage of fruit is a composta, while jelly (a clear jam with all the bits of fruit strained out) is a gelatina.

Text © Dana Facaros and Michael Pauls

Images by: jeffreyw